These Gluten-Free Vegan Blueberry Crumble Bars are the perfect dessert: a crunchy base topped with juicy, jammy blueberries and a "buttery" crumble topping. They fruity, easy to make ahead and are refined sugar free too. They're perfect for sharing and are an excellent alternative to Blueberry Pie!
Why does this recipe use brown rice flour?
You can use white rice flour or gluten-free flour, but I found the texture was much better with brown rice flour. If you can't find brown rice flour in your local supermarket, you'll be able to find it in local health stores or online.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together the ingredients for the dough in a glass mixing bowl.
- Transfer one half into a square baking tin.
Tip: Line the tin with greased baking paper to make it easier to remove the bars after.
- Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.
- Bake in oven for 10 minutes - you'll be baking this again so you don't want to over-bake at this stage!
- Place the blueberries and maple syrup in a pan.
- Leave to cook on a low heat, stirring occasionally, for about 20 minutes until soft.
- Dissolve the cornflour (cornstarch) in a tiny splash of water in a small bowl.
- Once the blueberries have cooked, add the cornflour and water mixture and mix well.
- Once the blueberries have thickened (takes about 30 seconds), turn off the heat.
- Place the cooked blueberries over the cooked base until completely evenly covered.
- Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the blueberries are completely covered.
- Bake in the oven for around 20 minutes, or until golden brown.
- Leave to cool completely before cutting.
How long do these keep for?
These Blueberry Crumble Bars do taste best when fresh, but they keep covered in the fridge for up to a few days.
Substitutions you can make
- You can replace the coconut oil with coconut butter.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- The ground almonds (almond meal) can be replaced with ground walnuts.
- For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.
- The cornflour (cornstarch) can be replaced with tapioca starch.
- You can replace the brown rice flour with plain flour if you’re not gluten-free.
- You can use any type of plant-based milk: almond milk, cashew milk, oat milk, rice milk, soy milk etc.
- You can use fresh or frozen blueberries.
Flavour alternatives
- If you're not into blueberries, you can replace them with peaches, plums, cherries, strawberries, raspberries etc (just adjust cooking time accordingly) - or you can make Lemon Crumble Bars instead.
- You can add ground cinnamon to the blueberries.
- You can add flaked or desiccated coconut or oats to the crumble topping.
Substitutions to be careful of
You can use white rice flour or gluten-free flour but the texture is much better with brown rice flour.
More vegan blueberry desserts
- Lemon Blueberry Cookies
- Blueberry Crisp
- Lemon Blueberry Yogurt Cake
- Lemon Blueberry Cupcakes
- Lemon Blueberry Scones
- Blueberry Cheesecake
- Lemon Blueberry Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Gluten-Free Vegan Blueberry Crumble Bars
Ingredients
For the crust and crumble topping:
- 30 g (⅛ cup) coconut oil (or sub coconut butter)
- 10 tablespoons maple syrup (or sub any other similar sweetener)
- 1 tablespoon unsweetened almond milk (or any other plant-based milk)
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 cup) brown rice flour ** (or sub plain flour if not gluten-free)
- Pinch salt
For the blueberries:
- 450 g (4 ½ cups) fresh blueberries
- 6 tablespoons maple syrup (or sub any other similar sweetener)
- 5 teaspoons cornflour (cornstarch) (or sub tapioca starch)
Instructions
For the crust and crumble topping:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
- Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of milk if it’s looking too dry to combine.
- Divide the dough in half.
- Transfer one half of the dough into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin.
- Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.
- Bake in oven for 10 minutes.
- Place the remaining half of the dough in the fridge while you make the rest (this will help it firm up and make it easier to crumble over the top after).
For the blueberries:
- Place the blueberries and maple syrup in a pan with a lid.
- Leave to cook on a low heat, stirring occasionally, for about 20 minutes until softened.
- Dissolve the cornflour in a tiny splash of water in a small bowl.
- Once the blueberries have cooked, add the cornflour and water mixture and mix well.
- Once the blueberries have thickened (takes about 30 seconds), turn off the heat.
To assemble:
- Place the cooked blueberries over the cooked base until completely evenly covered.
- Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the blueberries are completely covered.
- Bake in the oven for around 20 minutes, or until golden brown.
- Leave to cool completely before cutting into squares.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Video
Notes
- You can add ground cinnamon to the blueberries.
- You can add flaked or desiccated coconut or oats to the crumble topping.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Pam
Hi. What are the dough ingredients? Cant find on the recipe
Rhian Williams
Scroll down to the bottom of the post - the recipe is there!
Gloria
Looks so good will make please send me more recepies.
Rhian Williams
Thank you so much! You can subscribe to receive more recipes here: https://www.rhiansrecipes.com/subscribe/
Teri
Made these last night and they turned out great. I didn’t have the ground almond meal, so luckily I had Pamelas Nut Flour blend, which worked fine. Tastes like blueberry pie!
Rhian Williams
Thank you so much, so happy to hear that!!
virdjinia
The recipe looks great! Fresh blueberries are quite expensive though. Do you think it would turn out good if I sub with frozen blueberries?
Thanks!
Rhian Williams
Yes frozen blueberries are fine!
Ritu
Can I use almond flour or buck wheat flour or amaranth flour instead of brown rice flour ? I have many other flours on hand 🙂 My 11 yr old would love these. Thanks in advance
Rhian Williams
Thank you! You can use oat flour!