Dairy Free Lemon Blueberry Crumble Bars
Bright lemon meets juicy blueberries in a buttery crumble bar. Completely dairy free and easy to make, they are a crowd-pleasing treat.
Equipment
- 8-inch square baking pan
Ingredients
For The Crust And Crumble
- 2 cups All-Purpose Flour
- 1/2 cup Old-Fashioned Rolled Oats
- 3/4 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Fine Salt
- 3/4 cup Melted Vegan Butter
- 1 tsp Vanilla Extract
For The Blueberry Filling
- 3 cups Fresh Blueberries
- 1/3 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch square baking pan with parchment paper.
- Whisk the flour, oats, sugar, baking powder, and salt together. Stir in the melted vegan butter and vanilla until large, moist crumbs form.
- Reserve 1 cup of the crumble mixture. Firmly press the remainder into the prepared pan and bake for 12 minutes.
- Toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice, and vanilla until evenly coated.
- Spread the blueberry filling over the warm crust. Scatter the reserved crumble evenly across the berries.
- Bake for 38 to 43 minutes, until the filling is bubbling around the edges and the crumble is golden.
- Cool the bars completely in the pan, then refrigerate for 1 hour before portioning so the blueberry layer sets cleanly.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 52gProtein: 3gFat: 12g