Combine the blueberry filling ingredients in a medium saucepan over medium heat.Press 2/3 of the crumb mixture into the bottom of the pan, and set aside. Line an 8×8″ baking pan with parchment paper.Add date paste, coconut oil, and vanilla. A great make-ahead dessert Another egg-free baking recipe Easy to transport, slice, serve, and freeze Grab Your Blueberry Pie Bars Ingredients This is everything you need for juicy blueberry bar perfection: Crust & Topping Made From Same Mixture This step really couldn’t be easier.Whisk together almond flour, cassava flour, oats, cinnamon, ginger, baking powder, and salt.Blend the date paste ingredients until very smooth and creamy, stopping to scrape down the sides of the blender as needed.So that pint will just remain tucked in the freezer for another occasion, and these berry bars will continue to shine all on their own. But after a bite or two I decided they didn’t even need it. I almost ALMOST topped these berry bars with the classic summer garnish: a scoop of vanilla ice cream. kosher salt just a pinch egg helps with binding that the crust together. And yes, other kinds of berries would be delicious here too! I like to heat them up with the rest of the filling ingredients, pulse, then transfer back to the saucepan and cook until thickened. Or (what I recommend!) gently pulse the blueberries in a blender so you get a little juicy-ness but still have plenty of whole berries too. You can just aggressively mash the berries in the saucepan while they cook. The sweetest part! Since we are sweetening this layer with our Medjool Date paste too, you won’t have as much liquid as if we were using sugar or a liquid sweetener. Mixing with a fork or your hands works best for getting that sticky crumble consistency. And then coconut oil for moisture and date paste for moisture and sweetness. Rolled oats for texture, cinnamon and ginger for a little spice, baking powder for a little puff. We are using a combination of almond and cassava flours, so these bars are gluten-free and will bake to a perfect golden color. Instead of preparing a crust and a crumble, we are using the same mixture for both – one pressed on the bottom, one crumbled on top. This salty-sweet, subtly-spiced, sticky streusel step is my favorite part. Step 2: Making the Oatmeal Crust and Crumble Coconut milk instead of water makes for the CREAMIEST dreamy date paste you have ever seen in your life (don’t worry, I worked a little extra into the recipe so you can steal a spoonful or two!)
#Blueberry crumb bar recipe plus
Natural Delights Pitted Medjool Dates are sweet and moist and always easy to blend, plus the already pitted pack saves so much time so we can get to the berry crumble bar devouring faster. using only the very best Medjool Dates from Natural Delights.But we are making a couple of upgrades to the typical date paste recipe:
#Blueberry crumb bar recipe full
We are using one creamy blender full of caramel-y date goodness to sweeten both the crumble and the filling. This recipe is vegan, gluten-free, and simple to prepare in 3 steps! Step 1: Making The Medjool Date Paste Three wonderful things happen when you swap sugar for Medjool Dates in your berry crumble bars: 1) the usually just sticky/jammy filling layer becomes ever so slightly creamy in the best way and 2) the bars go from mostly dessert to very much breakfast approved 3) you never want to make berry crumble the old way again. Vegan, gluten-free, date-sweetened! SPONSORED BY NATURAL DELIGHTS Remove from oven and let cool for 1 hour in the refrigerator before serving.Sweet jammy blueberries plus cinnamon oatmeal streusel combine in the yummiest Blueberry Crumble Bars. Bake at 350 degrees for 45 minutes or until the bars are completely baked through.
Sprinkle that mixture over the blueberry filling.ħ. Mix together rolled oats, brown sugar, flour, melted butter, salt, and vanilla extract. Pour that mixture over the Shortbread Base and spread it out.Ħ. To make the Blueberry Filling, in a large bowl, mix the blueberries, white sugar, cornstarch, and lemon juice. Evenly press the dough into the 9×9 baking pan lined with parchment paper. Once combined, it should look something like cookie dough.Ĥ. If needed, you can use your hands to make it easier for the mixture to come together. Pour that into the dry mixture, and mix that until combined. In a small bowl whisk together an egg, milk, and vanilla extract. Add in the cold cubed butter and either use a pastry cutter, your hands, or two forks to cut the butter until pea-sized crumbs.ģ. To make the Shortbread Base whisk together flour, white sugar, brown sugar, baking powder, cinnamon, and salt. Preheat oven to 350 degrees and line a 9×9 inch baking pan with parchment paper.
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