Easy Blueberry Pie Bars
Delicious gluten-free blueberry pie bars with an oat crumble topping. Perfect balance of buttery crumble and jammy blueberry filling in just 25 minutes.
Ingredients
- For the crust and crumble:
- 1½ cups gluten free oat flour or substitute all purpose flour
- 1 cup old-fashioned rolled oats gluten free if desired
- ½ cup packed brown sugar or substitute coconut sugar but you may not get the best 'crumble'
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- For the filling:
- 2½ heaping cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- Zest from 1 lemon optional, for hint of lemon flavor
- Pinch of salt
Instructions
- Preheat oven to 350°F and line an 8x8 inch baking dish with parchment paper.
- In a large mixing bowl, combine oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt. Whisk until evenly distributed.
- Add melted butter, vanilla extract, and almond extract to the dry mixture. Stir until mixture resembles coarse crumbs and holds together when pressed.
- Reserve about one-third of this mixture for the topping. Press remaining mixture firmly into prepared baking dish, creating an even layer.
- In a medium saucepan over medium heat, combine blueberries, maple syrup, cornstarch, almond extract, lemon zest (if using), and pinch of salt.
- Gently mash about half the blueberries with a wooden spoon while cooking. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes until filling thickens and coats the back of spoon.
- Pour warm blueberry filling over pressed crust, spreading evenly to edges.
- Sprinkle reserved crumb mixture over top, covering most of the blueberry filling.
- Bake for 30-35 minutes, until top is golden brown and filling is bubbling around edges. Bars should feel set when gently pressed in center.
- Cool completely before cutting into bars. Refrigerate for at least 2 hours for cleanest cuts.
Notes
Make your own oat flour by blending rolled oats in a food processor until fine and flour-like. Measure after blending.
Don't thaw frozen blueberries before using - they'll release less juice during baking.
Bars improve after a day in the refrigerator as flavors meld together.
Store covered in refrigerator for up to 1 week or freeze for up to 3 months.
For vegan version, use vegan butter substitute.
Try mixing berries - half blueberries and half raspberries work wonderfully.
Don't skip the almond extract - it's the secret ingredient that elevates the flavor.
Don't thaw frozen blueberries before using - they'll release less juice during baking.
Bars improve after a day in the refrigerator as flavors meld together.
Store covered in refrigerator for up to 1 week or freeze for up to 3 months.
For vegan version, use vegan butter substitute.
Try mixing berries - half blueberries and half raspberries work wonderfully.
Don't skip the almond extract - it's the secret ingredient that elevates the flavor.
