Blueberry Crumble Bars - Gluten Free & Vegan

With a buttery cookie crust, a gooey blueberry filling, and a delicious crumble topping, these berry bars are a healthier treat!

Course Dessert

Cuisine American

Keyword blueberry crumb bars, gluten free blueberry bars, gluten free crumb bars, vegan blueberry crumb bars

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 183kcal

Author Tessa the Domestic Diva

1 cup brown rice flour
1 cup gluten free oat flour could be subbed with more brown rice, millet, or sorghum
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup palm sugar or brown sugar
1/2 cup allowed butter like Earth Balance, coconut oil, or butter
3 tablespoons any milk see directions
2 teaspoons vanilla extract

3 cups fresh blueberries or thawed frozen. Fresh berries of any sort should work.
1/4 cup organic sugar could use erythritol
2 tablespoons tapioca flour or any starch

Preheat oven to 350 degrees and grease a 9 x 13 pan.
In a food processor fitted with the "S" blade, pulse the crust ingredients through the butter. Alternately, you could use a pastry cutter or your fingers to work the the fat into the dry ingredients until it is well dispersed and no bigger than small peas.
When well combined, add the vanilla and the milk, 1 tablespoon at a time, and pulse a few times to mix. Stop adding milk when the dough can be pressed together with your fingers. HINT: If you like a softer dough, add a bit more milk, if you prefer more crunch, don't!
Press 1/2 of the dough into the bottom of a 9 x 13 pan (I used my Silpat so it did not stick to my hands).
Mix the blueberries, sugar, and tapioca flour together.
Spread this over the crust, and crumble the remaining cookie crust over the top.
Bake in a 350 degree oven for about 45 minutes until the crust is golden and the center is set. Let cool before cutting.