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+ servings
a slice of blueberry crumble on a plate.

Gluten Free Blueberry Crumble Bars

Sandi Gaertner
Delicious homemade gluten free blueberry crumble bars with a thick crumb topping.
5 from 7 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 256 kcal

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Ingredients
  

  • 1 ¼ cups gluten free flour blend * see note
  • 1 ½ cups gluten free rolled oats use certified gluten free oats!
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • ¾ cup butter
  • Optional: 1 teaspoon vanilla extract or ground cinnamon.

Fruit Filling

  • 2 ½ cups blueberries * see note
  • 2 tablespoons tapioca starch
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large bowl, add the flour, oats, brown sugar, and salt. Mix well.
  • Add the cold butter chunks and cut them in with a pastry blender. You want the final mixture to look crumbly.
  • In a medium bowl, add the blueberries, lemon juice, and tapioca starch. Mix to coat the blueberries.
  • Pour half of the crumb mixture into a parchment paper lined 8x8 baking pan.
  • Press the crumb mixture down with your hand or the bottom of a glass.
  • Pour the blueberry mixture over the crust. Spread them out to make an even layer.
  • Use your hand to squeeze the remaining crumb mixture into clumps. Drop the clumps over the blueberries to make the crumb topping.
  • Bake for 25-28 minutes. Look for the blueberries to release their juice around the edges of the pan. The top will look light golden brown.

Notes

  1. I have tested this recipe with both King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I prefer fresh blueberries but you can use frozen. Be sure to thaw the blueberries and drain off the extra liquid before using frozen.
  5. Use any fruit!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 256kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 144mgPotassium: 84mgFiber: 3gSugar: 17gVitamin A: 371IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.