This past weekend Gabe and I took Chloe and Leo berry picking. It was one of those rare and perfect mornings- filing buckets and more buckets with plump juicy blueberries. We visited a local farm and fed carrots to the pigs and llamas and then ate wood fire pizzas topped with bacon and dates. As we drove home snacking on handfuls of berries my imagination began to run wild, eager to get into the kitchen.
These hit the same craving as pie- with a vanilla scented nutty crumb filled with sweet jammy berries. I have also made these with peaches, plums and strawberries. For a nut free version replace the nut butter with tahini.
Note: I love using Healthy Flour Companies Sprouted Gluten Free Baking Mix for these bars. It is a combination of sprouted brown rice, oat and sorghum flour. The process of sprouting makes it easier to digest. I also love the earthy nutty flavor of this blend. In this recipe it reminds me of the Nutri Grain bars I ate in high school. But any gluten free or all purpose flour will work beautifully.
Blueberry Pie Crumb Bars
Description
This past weekend Gabe and I took Chloe and Leo berry picking. It was one of those rare and perfect mornings- filing buckets and more buckets with plump juicy blueberries. We visited a local farm and fed carrots to the pigs and llamas and then ate wood fire pizzas topped with bacon and dates. As we drove home snacking on handfuls of berries my imagination began to run wild, eager to get into the kitchen.
Ingredients
Makes 6 bars
Oat Crumb
1/4 cup pecan-cashew butter or almond butter
1/4 cup virgin coconut oil or unsalted butter, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup gluten free or all purpose flour (see note)
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon sea salt
Filling
3 cups blueberries
2 Tablespoons arrowroot
2 Tablespoons maple syrup
1/2 teaspoon lemon zest-optional
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper allowing the access to hang over the sides.
- In a small bowl combine the blueberries , arrowroot and maple syrup. Set aside.
- In a separate bowl stir together coconut oil, nut butter, maple syrup, and vanilla in a small mixing bowl. Add flour, oats, baking powder, and salt and stir well to fully combine. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer.
- Top with the fruit and then crumble the remaining dough on top. Press down the crumb compacting the bars and helping to stick the top layer to the fruit.
- Bake for 45 minutes, or until top is lightly golden. Let cool completely in the pan before removing and cutting. These will keep at room temperature for 2-3 days.
Notes
I love using Healthy Flour Companies Sprouted Gluten Free Baking Mix for these bars. It is a combination of sprouted brown rice, oat and sorghum flour. The process of sprouting makes it easier to digest. I also love the earthy nutty flavor of this blend. In this recipe it reminds me of the Nutri Grain bars I ate in high school. But any gluten free or all purpose flour will work beautifully.
Leave a Reply