These Gluten-Free Vegan Blueberry Crumble Bars are the perfect dessert: a crunchy base topped with juicy, jammy blueberries and a "buttery" crumble topping.
150g(1cup)brown rice flour ** (or sub plain flour if not gluten-free)
Pinchsalt
For the blueberries:
450g(4 ½cups)fresh blueberries
6tablespoonsmaple syrup(or sub any other similar sweetener)
5teaspoonscornflour (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 alternatively use almond flour.**You can use white rice flour or gluten-free flour but the texture is much better with brown rice flour.
You can add ground cinnamon to the blueberries.
You can add flaked or desiccated coconut or oats to the crumble topping.