Go Back
Kasia

Berry Crumble Bars

Gluten-free, Nut-free, Soy-free, Vegan, Refined-sugar free option
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 Squares
Course: Breakfast, Dessert, Snack
Cuisine: American, Australian, British, European
Calories: 386
Ingredients Equipment Method Notes

Ingredients
  

For the jam layer
  • 650 grams Blueberries Fresh
  • 30 grams Plain GF flour
For the crumble
  • 550 grams Gluten-free oats
  • 100 Grams White caster sugar Substitute: erythritol or other sweetner
  • 85 Grams Brown sugar Substitute: 100g coconut sugar
  • 1 tsp Baking powder
  • 240 Grams Melted butter
  • 1 tsp Cinnamon
  • 2 tsp Vanilla essence

Equipment

  • Oven
  • Grease-proof paper
  • Mixing Bowl
  • Saucepan
  • Wooden Spoon
  • Oven-proof dish
  • Mixing spoon
  • Spatula
  • Blender

Method
 

  1. Preheat the oven to 180 degrees (160 degrees fan)
To make the jam
  1. Place the blueberies in a saucepan and gently cook on a medium heat, stirring intermittently, until they start to turn soft (about 10 minutes)
  2. Add the flour to the pan and continue to stir through for a further 10 minutes
  3. Pour the mixture into a blender and blitz until smooth then place to one side
To make the crumble
  1. Seperate 250g of oats and use a blender to create oat flour
  2. In a large bowl, place the oat flour and rest of the dry ingredients and mix together with a spoon
  3. Add the melted butter and vanilla essence to the bowl containing the dry ingredients and mix well until combined into a thick crumble-like consistency
Making the bars
  1. Line an oven-proof dish with grease-proof paper (or use extra butter to line the tray if preferred)
  2. Spoon 2/3 of the crumble into the base of the dish and press down with the back of a spoon or by using your hands
  3. On top of the pressed crumble layer, pour over the thickened blueberry jam layer and even out with a spatula
  4. Crumble the remaining 1/3 of crumble mix over the top of the jam layer
  5. Bake for 30-35 minutes until golden
  6. Remove from the oven and leave to cool completely in the dish before slicing
  7. Cut into 12 large squares and enjoy either warm with custard or on-the-go

Notes

Best stored in an air-tight container for up to  week in the fridge or 3 months in the freezer