These Blueberry Crumble bars are:
- Jam-packed with flavour
- Seasonal all year around
- and simply gosh darn delicious
Basically, the words above summarise these cutie pies pretty darn well. However, I’ll not leave it at that since there’s so much more to talk about.
Firstly, I have underestimated blueberries so much. I basically only liked fresh blueberries eaten by themselves or in a fruit salad and frozen ones in smoothies. I just thought they’d be too bland to use in baked goods. Boy, I was wrong. Blueberries may be very mild, but they have a kind of deep, mellow flavour which is to die for especially when paired with cardamom. Hopefully, you already know what cardamom is since I have created a bunch of recipes using it. It is probably the most used spice in Swedish baking after vanilla and salt. Of course, you can omit it from the recipe. However, I definitely recommend trying to get hold of it because once you try it you’ll want to add it to everything.
As always, these bars of deliciousness are suitable for anyone regardless if they’re gluten-intolerant, vegan, or just like delicious treats. Plus, these are pretty darn easy to make and way easier to bring with you to work, school, or on a picnic compared to blueberry pie.
I have made a couple more pie bar recipe including, Peanut Butter & Raspberry Crumble Bars and Pear & Caramel Crumble Bars, simply because they’re such a good treat. They’re super easy to bring with you and serve as the perfect pre- or post workout snack as well as when you need a kick of long lasting energy. I think I’ll just end with that there simply is nothing not to like about these. Enjoy!
I’d give this picture a solid 10/10 on the mouth-watering picture spectrum. Holy yum!
Jammy Blueberry Crumble Bars with Cardamom
A slightly more modern version of classic blueberry crumble in the shape of crumble bars with the addition of the fantastic spice cardamom simply is a dream come true.
- Yield: 12 bars
Blueberry filling (or 200g / 7 oz of fruit jam of choice)
- 250g / 8,8 oz blueberries thawed from frozen
- 50g / 1,75 oz pitted dates
- 3 tbsp chia seeds
Pie crust and topping
- 100g / 3,5 oz rolled oats
- 125g / 4,4 oz flour (I used 1/3 almond- and 2/3 oat flour)
- 1/2–1 tbsp ground cardamom (can be omitted)
- 3/4 tsp baking soda
- A pinch of salt
- 4 tbsp nut or seed butter of choice
- 6 tbsp liquid sweetener of choice
- 1/2 tsp vanilla essence
- Preheat the oven to 150ºC / 300ºF and prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches.
- Mash together the ingredients for the blueberry filling. Let sit and thicken up for at least 10 minutes.
- In a medium bowl, stir together the dry ingredients for the pie crust/topping.
- In a small bowl, combine the nut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
- Transfer 2/3 of the crumble to the prepared pan. Press and spread out the crumble evenly to all corner. Prick it all over with a fork and bake for 18-20 minutes or until golden.
- Let the pie crust cool slightly, then transfer the blueberry filling and spread out evenly. Crumble the remaining crumble on top and bake for another 30-40 minutes, depending on how firm you would like the filling to be. Take out, let cool and set slightly, cut up and enjoy.
Keywords: blueberry crumble, blueberry crisp, blueberries, vegan, healthy, gluten free, refined sugar free, blueberry, cardamom