Gluten-Free Vegan Blueberry Crumble Bars - Rhian's Recipes (2024)

These Gluten-Free Vegan Blueberry Crumble Bars are the perfect dessert: a crunchy base topped with juicy, jammy blueberries and a "buttery" crumble topping. They fruity, easy to make ahead and are refined sugar free too. They're perfect for sharing and are an excellent alternative to Blueberry Pie!

Why does this recipe use brown rice flour?

You can usewhite rice flour or gluten-free flour, but I found the texture was much better with brown rice flour. If you can't find brown rice flour in your local supermarket, you'll be able to find it in local health stores or online.

How to make this recipe

Scroll down to thebottom of the post for the full recipe.

• Mix together the ingredients for the dough in aglass mixing bowl.

• Transfer one half into asquare baking tin.

Tip:Line the tin with greasedbaking paperto make it easier to remove the bars after.

• Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.

• Bake in oven for 10 minutes - you'll be baking this again so you don't want to over-bake at this stage!

• Place the blueberries and maple syrup in a pan.
• Leave to cook on a low heat, stirring occasionally, for about 20 minutes until soft.
• Dissolve the cornflour (cornstarch) in a tiny splash of water in a small bowl.
• Once the blueberries have cooked, add the cornflour and water mixture and mix well.
• Once the blueberries have thickened (takes about 30 seconds), turn off the heat.

• Place the cooked blueberries over the cooked base until completely evenly covered.

• Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the blueberries are completely covered.

• Bake in the oven for around 20 minutes, or until golden brown.

• Leave to cool completely before cutting.

How long do these keep for?

These Blueberry Crumble Bars do taste best when fresh, but they keep covered in the fridge for up to a few days.

Substitutions you can make

• You can replace thecoconut oilwithcoconut butter.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• The ground almonds (almond meal) can be replaced with ground walnuts.
• For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.
• The cornflour (cornstarch) can be replaced with tapioca starch.
• You can replace the brown rice flour with plain flour if you’re not gluten-free.
• You can useany type of plant-based milk:almond milk, cashew milk, oat milk, rice milk, soy milk etc.
• You can use fresh or frozen blueberries.

Flavour alternatives

• If you're not into blueberries, you can replace them with peaches, plums, cherries, strawberries, raspberries etc (just adjust cooking time accordingly) - or you can make Lemon Crumble Bars instead.
• You can add ground cinnamon to the blueberries.
• You can add flaked or desiccated coconut or oats to the crumble topping.

Substitutions to be careful of

You can usewhite rice flour or gluten-free flour but the texture is much better with brown rice flour.

More vegan blueberry desserts

• Lemon Blueberry Cookies
• Blueberry Crisp
• Lemon Blueberry Yogurt Cake
• Lemon Blueberry Cupcakes
• Lemon Blueberry Scones
• Blueberry Cheesecake
• Lemon Blueberry Cake

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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