Gluten-Free Blueberry Pie Bars for Summer
Ingredients
Crumble
- 1 1/2 cups oat flour (made my own with @quaker ) (or sub flour)
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 tsp ground @mccormickspice cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbsp butter melted
- 1 1/2 tsp @mccormickspice vanilla extract
Filling
- 2 1/2 cups fresh or frozen @wymansfruit blueberries
- 3 tbsp maple syrup
- 1 tablespoon cornstarch
- Optional: zest from 1 lemon
- Pinch of salt
Preparation
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and cooking spray.
Make the base and topping: In a large bowl, use a fork to mix together the oat flour, oats, sugar, cinnamon, baking soda, and salt. Add in melted butter and vanilla extract, and stir until dough begins to clump together. Pour 1 3/5 cups of crumble into bottom of pan and press down. Put remaining crumble into fridge.
Make filling: Heat up blueberries, cornstarch, maple syrup, and salt on medium heat on stove. Bring to boil, then reduce heat and cook for 3-5 minutes until thickened. Pour into pan and top with rest of crumble.
Bake for 30-40 minutes or until bubbling. Wait until cool, then cut and serve. Store in fridge for a week.
