Several summers ago, I was spoiled by a bountiful supply of inexpensive blueberries. I dedicated an entire afternoon to cleaning and freezing at least 15 pounds of those little blue delicacies. Beyond our morning smoothies, a little treat seemed in order. So I whipped up a batch of these dairy-free blueberry crumb bars. The oat-y brown sugar crumble and fresh berry filling made this delicious recipe a fast favorite. Over the years, I’ve baked them many times with countless variations!
Why You’ll Love these Dairy-Free Blueberry Crumb Bars
- Irresistible Crumble: The combination of oats, brown sugar, and dairy-free butter creates a comforting flavor and perfectly soft and chewy texture.
- Fresh Fruit: These aren’t jam bars. The recipe uses fresh fruit for a cleaner, more intense taste.
- Potluck Ready: They’re packable, single-serve desserts that everyone seems to love.
- Allergy-Friendly: The recipe is dairy-free and vegan, but it can also be made gluten-free and top allergen-free, if you need.
- Versatile: I’ve included many ingredient options in the recipe itself, and even have some different fruit options below!
Flavor Variations
These dairy-free blueberry crumb bars are like oatmeal cookies meet blueberry pie. And just like pie, the recipe works well with different fruits! Try any of these:
- Mixed Berry: Swap half of the blueberries for raspberries or diced strawberries. You could also use blackberries if you don’t mind the seeds.
- Cherry: Use pitted, halved cherries and add a dash of vanilla extract or almond extract to the crumble mixture.
- Apple Cinnamon: In the fall, swap the berries for peeled, diced apples and add 1/2 teaspoon ground cinnamon to the crumb dough.
Recipe FAQs
Can I use Frozen Blueberries instead of Fresh?
Yes, you can. I let them defrost a bit in the pan before adding the other ingredients and heating.
Can I make these Crumb Bars Gluten-Free?
Yes, see the gluten-free note in the recipe. Prioritize using a gluten-free baking blend that contains a binder, like xanthan gum. And make sure to source certified gluten-free oats if concerned about potential cross-contamination with gluten.
Which is Better, Whole Oats or Quick Oats?
I like to use quick oats or a mixture of the two, but it’s really a matter of preference. Whole oats are chewier, quick oats meld a little more for a softer bite and dairy-free blueberry crumb bars that are a touch more cohesive.
Why did my Crumb Bars Fall Apart?
This usually happens for one of two reasons. Either the bottom crust wasn’t pressed down firmly enough before baking, or the bars were sliced while they were still hot. Make sure they are completely cooled before cutting! And keep in mind, these are called crumb bars for a reason. They will crumble a little!
Can these Bars be Frozen?
Definitely! In fact, I love enjoying them cold from the freezer. Once cool, individually wrap the bars in plastic wrap and store them in the freezer for up to 3 months.
Special Diet Notes: Blueberry Crumb Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally top food allergy-friendly.
Dairy-Free Blueberry Crumb Bars
Ingredients
Method
- Preheat your oven to 350ºF and grease an 8-inch square baking pan or line it with parchment paper (overhanging on opposite sides).
- In a large bowl, whisk together the oats, flour, brown sugar, baking soda and salt.
- Add the melted butter alternative and stir with a fork until evenly combined and large crumbs form.
- Reserve 1/2 cup of the crumb mixture for topping.
- Press the remaining mixture evenly and firmly into the bottom of your prepared pan.
- Bake for 12 minutes to set crust.
- While that is baking, combine the berries, sugar, cornstarch and lemon juice in a small saucepan, whisking until the starch dissolves.
- Place the pan over medium heat, and cook until the mixture comes to a simmer.
- Simmer, stirring occasionally, until the juices are no longer cloudy, about 2 minutes.
- Spoon the filling over the baked crust and evenly crumble the reserved crumb mixture over top.
- Bake for 30 minutes.
- Let cool completely in the pan.
- Cut into bars in the pan or lift the dessert out with the parchment paper, set it on a cutting board, and cut into bars.
- Store leftover bars in an airtight container at room temperature for up to a few days, or in the refrigerator for up to 1 week.
14 Comments
How would I double the recipe?
Double all ingredients and bake in a 9×13-inch baking dish.
Is this any good served cold?
Cold is my favorite way to enjoy crumb bars!
Would this work with canned blueberry pie filling?
Hmm, I’m not sure if blueberry pie filling is a little too loose, but you could try it. Usually jam is a good swap.
Totally trying these! Thank you!
Of course 🙂
OMG! Sign me up for these! They look amazing. Blueberries are one of my favorite fruits.
Definitely one of mine, too, Julie.
I’d have cleared the blueberries out too especially for $1.99/pound! I cannot get enough blueberries right now and these crumb bars look divine!
Right?! We couldn’t resist!
Bountiful indeed! Those look delicious, and I can tell that the blueberries are fresh and at their prime. I can’t wait for blueberry season here – definitely one of my top fave berries!
Mine too Laura!