Fresh local blueberries have the power to wake up every taste bud on your palate! They are a beautiful, antioxidant rich fruit that are great on their own, sprinkled on granola or oatmeal and are absolutely perfect in these delicious crumble bars. If I do say so myself!
These gluten free bars took me a couple tries but I've got them where I want them. They don't contain a lot of sugar as the sweetness of the blueberries shines through - however I do recommend you use fresh blueberries for this recipe - especially since right now they are in season and they are fabulous!
These bars are the perfect finale for a fresh summer dinner. Sometimes they even get eaten for breakfast...after all they do have oats ;-)
makes 10-12 bars
Be sure to really press down the first layer of the crumble into the dish and try to make it as even as possible. This sets you up for a good base for the bars. It should look like one solid piece.
I use a 8 x 11 glass baking dish - you could probably use a 9 x 13 but the bars would be much thinner.
Make sure to let the blueberry sauce cool a bit and get thicker before you place it on the base.
These bars will still be a bit crumbly so you may want to serve them with a fork.
Pre heat the oven to 350 and line a 8 x 11 glass baking dish with parchment paper.
In a small sauce pot stir together the blueberries, 1/4 cup coconut sugar and lemon juice and cook on medium heat for about 10 -15 minutes or until the mixture starts to thicken up - be sure to stir frequently and do not let the berries burn. Once it is fairly thick remove from heat and stir in the ground flax. Set aside to continue to cool and thicken.
In a large mixing bowl use a stand or hand mixer to cream together the sugar and butter. Once it is nice and creamy, add the remaining ingredients and continue to mix well. It will become a 'dough like' crumble.
Place about 2/3 of the 'dough crumble' mixture into the lined baking dish and press it down evenly across the bottom of the dish. Be sure to really press it together and try to make it as even as possible so you get a nice base for the bars.
Pour the blueberry mixture on top of the base and spread it evenly with the back of a spoon. Sprinkle the remaining 'dough crumble' mixture gently and evenly on top of the blueberry layer.
Bake in the oven for 35-40 minutes or until the tops are lightly golden. Let cool for about 30 minutes before cutting.
You can keep these in an airtight container in the fridge for up to 3 days or in the freezer for up to a month.