Gluten free Blueberry Crumble Bars (Dairy free, Eggless)
Gluten free blueberry crumble bars, dairy free, egg free! All vegan blueberry bars, flaky, delicious, with a sweet juicy filling!
Servings 9 bars
Equipment
- kitchen scale
- square baking pan (20x20 cm / 8x8 inches)
- parchment paper
- bowl
- spoon
Ingredients
- Gluten free vegan oil tart crust
- 300 grams fresh or frozen blueberries
- 2 tablespoons brown or white sugar (or other sweetener)
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
Instructions
- Mix all the dry ingredients for the crust, add the liquids and mix with a spoon until you get a crumbly mixture
- Refrigerate for 10 minutes and in the meantime mix blueberries, lemon juice, sugar and lemon zest
- Pre-heat oven at 175°C/350°F
- Grease a squared baking pan or line it with parchment paper
- Remove the crust dough from the refrigerator and place half of it in the lined pan
- Spread it and even it out using a spatula, the bottom of a glass or your hand
- Cover the crust base with the seasoned blueberries
- Evenly crumble the remaining crust on the blueberries
- Bake for 40 minutes ca. or until the crumble is golden brown and the berries are bubbly and juicy
- Let cool down completely before slicing it into squares (or it will break!)
- Store in a cool place for up to two days, best in the fridge, especially during warmer seasons.