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blueberry-almond-crumble-bars-SB-5landscape

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Blueberry Almond Crumble Bars

STARTING GUIDE
  • Prep Time: 10 mins

  • Cooking Time: 35 mins
  • Total Time: 45 mins
  • Servings: 9
INGREDIENTS
Crumble Crust and Topping:
  • ½ cup coconut oil, melted (100 g)
  • 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water)
  • ¼ cup brown sugar (32 g, packed)
  • ¼ cup cane sugar (54 g)

  • 1 tsp almond extract paste ( or 2 tsp almond extract)
  • ½ cup rolled oats (46 g)
  • 1 ¼ cup Gluten-Free 1:1 baking flour (can be subbed 1:1 for all-purpose flour)
  • ½ tsp baking powder
  • ½ tsp salt

  • ¼ cup slivered almonds (for topping only)

Blueberry Filling:
  • 1.5 cups Stahlbush Frozen Blueberries (188 g)
  • 3 Tbsp sugar (45 g)
  • 1 Tbsp arrowroot powder (10 g)
  • 2 Tbsp water
  • 1 Tbsp lemon juice, fresh

INSTRUCTIONS
  • Preheat the oven to 350F.

  • Start by making the crumble crust and topping. Add the melted coconut oil, flax egg, brown sugar, cane sugar, and almond extract to a bowl and mix together. Then add in the oats and mix to coat in the wet ingredients. Finally, add in the gluten-free flour, baking powder, and salt. Stir together until a thick somewhat crumbly dough forms.

  • Line an 8*8 pan with parchment paper and press ¾ of the dough into the bottom of the pan. Then, add the pan to the oven and bake for 15 minutes. Add the ¼ cup of slivered almonds to the remaining ¼ of dough for the topping and set aside.

  • While the crust is baking, make the blueberry filling. First add the arrowroot powder, water, and lemon juice to a small sauce pan and mix together to dissolve the arrowroot powder into a slurry. Then, add in the blueberries and sugar and mix together. Turn on the heat and bring to a simmer. Once simmering, the filling should thicken quite a bit- this takes about 5 minutes and it is best to stir frequently while it is cooking. Once you see it thickening, immediately remove the pan from the heat and set aside.

  • Remove the pan from the oven and top with the blueberry filling. Use a spatula to evenly spread the filling out over the crust.

  • Next, add the remaining ¼ of dough with the almonds on top of the blueberry filling. Then, add the pan back to the oven and bake for another 15-20 minutes until the crust is cooked and just beginning to brown.

  • Remove from the oven and let cool completely before slicing. To make slicing easier, lift the parchment paper up to easily remove the crumble bars. Then, slice into 9 even pieces and serve!

Blueberry Almond Crumble Bars

STARTING GUIDE
  • Prep Time: 10 mins

  • Cooking Time: 35 mins
  • Total Time: 45 mins
  • Servings: 9
INGREDIENTS
Crumble Crust and Topping:
  • ½ cup coconut oil, melted (100 g)
  • 1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water)
  • ¼ cup brown sugar (32 g, packed)
  • ¼ cup cane sugar (54 g)

  • 1 tsp almond extract paste ( or 2 tsp almond extract)
  • ½ cup rolled oats (46 g)
  • 1 ¼ cup Gluten-Free 1:1 baking flour (can be subbed 1:1 for all-purpose flour)
  • ½ tsp baking powder
  • ½ tsp salt

  • ¼ cup slivered almonds (for topping only)

Blueberry Filling:
  • 1.5 cups Stahlbush Frozen Blueberries (188 g)
  • 3 Tbsp sugar (45 g)
  • 1 Tbsp arrowroot powder (10 g)
  • 2 Tbsp water
  • 1 Tbsp lemon juice, fresh

INSTRUCTIONS
  • Preheat the oven to 350F.

  • Start by making the crumble crust and topping. Add the melted coconut oil, flax egg, brown sugar, cane sugar, and almond extract to a bowl and mix together. Then add in the oats and mix to coat in the wet ingredients. Finally, add in the gluten-free flour, baking powder, and salt. Stir together until a thick somewhat crumbly dough forms.

  • Line an 8*8 pan with parchment paper and press ¾ of the dough into the bottom of the pan. Then, add the pan to the oven and bake for 15 minutes. Add the ¼ cup of slivered almonds to the remaining ¼ of dough for the topping and set aside.

  • While the crust is baking, make the blueberry filling. First add the arrowroot powder, water, and lemon juice to a small sauce pan and mix together to dissolve the arrowroot powder into a slurry. Then, add in the blueberries and sugar and mix together. Turn on the heat and bring to a simmer. Once simmering, the filling should thicken quite a bit- this takes about 5 minutes and it is best to stir frequently while it is cooking. Once you see it thickening, immediately remove the pan from the heat and set aside.

  • Remove the pan from the oven and top with the blueberry filling. Use a spatula to evenly spread the filling out over the crust.

  • Next, add the remaining ¼ of dough with the almonds on top of the blueberry filling. Then, add the pan back to the oven and bake for another 15-20 minutes until the crust is cooked and just beginning to brown.

  • Remove from the oven and let cool completely before slicing. To make slicing easier, lift the parchment paper up to easily remove the crumble bars. Then, slice into 9 even pieces and serve!