In a food processor fitted with the "S" blade, pulse the crust ingredients through the margarine. 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, with the machine running (or by hand with a spoon), add the vanilla and the milk, 1 tablespoon at a time. 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 arrowroot starch 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.
Blueberry Crumble Bars - Gluten Free & Vegan
Amount Per Serving
Calories 183Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 190IU4%
Vitamin C 2.7mg3%
* Percent Daily Values are based on a 2000 calorie diet.