Description
Make a tray full of Jammy Blueberry Bars that anyone can dive into!
Ingredients
Scale
For the crust/crumble topping:
- 1 ½ cups gluten-free flour
- 1 cup gluten-free old-fashioned rolled oats
- ½ cup packed brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 12 tbsp soy-free Earth Balance (measure after melting in the microwave)
- 2 tsp vanilla extract
For the filling:
- 2 ½ cups fresh blueberries, washed, dried and stems removed
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- ¼ tsp vanilla extract
- Zest of one lemon
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8X8” baking pan with parchment paper so the paper covers the bottom and sides of the pan and spray the paper with olive, canola or another non-soy-based oil to avoid sticking.
- In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, baking soda and salt and stir to combine.
- Add melted butter and vanilla and stir until a crumbly dough forms (don’t be afraid to use your hands).
- Pour half of the dough into the prepared pan, pressing it until it forms an even layer covering the bottom of the pan only.
- Place the remaining dough into the refrigerator.
- Make the filling: Place the blueberries, maple syrup, vanilla extract, cornstarch, lemon zest and salt into a medium saucepan over medium heat.
- Stir with a wooden spoon until blueberries start to liquefy and bubble, using the spoon to mash them a bit. Cook for an additional 3 minutes, stirring frequently so the blueberries don’t burn, until they resemble whole fruit jam.
- Pour the blueberry mixture over the dough in the pan and spread it so it makes an even layer.
- Remove the remaining dough from the refrigerator and crumble it over top of the blueberry filling.
- Bake for 30 minutes or until topping is golden brown.
- Remove from oven and cool completely, then carefully pull out of the pan by the edges of the parchment paper, place on a cutting board and cut into eight bars.
- Gluten-Free, Vegan Jammy Blueberry Bars stay delicious in the refrigerator for up to a week.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes