Gluten-Free Blueberry Pie Bars
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 McCormick cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbsp butter melted
- 1 1/2 tsp McCormick vanilla extract
Filling
- 2 1/2 cups fresh or frozen Wymans 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, vanilla extract and stir until dough begins to clump together. Pour 1 3/5 cups of crumble into bottom of pan and push down. Put remaining into fridge
Make filling: heat up blueberries, cornstarch, maple syrup and salt on medium heat on stove. Bring to boil and then reduce heat and cook for 3-5 mins until thickened. Pour into pan. Top with rest of crumble
Bake for 30-40 minutes or until bubbling. Wait until cool and then cut and serve! Store in fridge for a week
