These blueberry lemon crumb bars are the perfect dessert for summer--like a cross between a berry pie and crumble! It's made with all healthy ingredients, plus vegan and gluten free!
It's just about the middle of summer and at this point all I want to be eating are fresh fruits and vegetables. And lots of dessert.
So I decided I would make a pie! The combination of blueberry and lemon, plus a nice crust would be perfect for summer.
The only problem? Making a pie is a lot of work, and I really don't feel like it, especially when it's over 100 degrees out. So I thought that pie bars would be the next best thing.
And instead of putting more crust on top, I went for the same crumble topping from this Healthy Strawberry Crisp that my family fell in love with.
And guys, it literally tastes like a cross between a pie and a crumble! You get all the natural sweetness from the blueberries, plus a tartness from the lemon. And then there's the flourless crust that tastes almost like a cookie, and the BEST crumble topping.
Plus, it's healthy, vegan, gluten free, and refined sugar free!
Ingredients in Blueberry Lemon Crumb Bars
Making a dessert that's both healthy and delicious takes a good amount of ingredient swaps, but it's all worth it in the end.
The Crust
Instead of using flour, this crust uses almond flour! It keeps the crust from getting dry, and provides healthy fats, protein and fiber! Mix it with some lemon zest for that wonderful kick of flavor (plus salt of course)
You'll also need a bit of baking powder, because otherwise it'll be very dense.
Then to form a crust, you need some wet ingredients: maple syrup and avocado oil! Avocado oil gives the crust moisture and a bit of flake. Maple syrup gives it that natural sweetness, but with no refined sugar!
Blueberry Lemon Filling
There is one ingredient swap here that I haven't seen anywhere else, but makes ALL the difference in flavor.
Wild blueberries! They are SO much sweeter and richer in flavor than regular blueberries, and they have more antioxidants! I've only been able to find frozen, but it works perfectly for this recipe--no need to defrost!
For that nice tangy lemon flavor, mix the blueberries with some more lemon zest and lemon juice. Then add coconut sugar for more unrefined natural sweetness!
The reason I used coconut sugar and not maple syrup in the filling is because coconut sugar is granulated. Maple syrup will add too much liquid and make the filling very runny. You can try to substitute it, but at your own risk.
To combine everything together, you'll use cornstarch and flaxseed meal. Flaxseed meal is one of my favorite ingredients for baking, providing omega-3 fatty acids, protein, fiber, and healthy fats.
The Crumble Topping
Last time I made these, I doubled the topping and baked half separately, just to eat on it's own! It's really that good.
All you need is rolled oats for the crispiness, almond flour for softness and a slight chewiness, maple syrup, avocado oil, baking powder, and salt!
I really hope you like this recipe! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!❤
More recipes you might love:
Healthy Gluten Free Strawberry Crisp
Strawberry Spinach Quinoa Salad
Healthy Vegan Cinnamon Roll Cookies
Healthy Blueberry Lemon Crumb Bars
Ingredients
Crust
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ¼ cup maple syrup
- 3 tablespoons avocado oil
- 4 tablespoons lemon zest
- ¼ teaspoon baking powder
Blueberry Lemon Filling
- 3 cups frozen wild blueberries
- 3 tablespoons lemon juice
- 3 tablespoons lemon zest
- 3 tablespoons coconut sugar
- 2 tablespoons flaxseed meal
- 1 tablespoon cornstarch
Crumb Topping
- ½ cup rolled oats
- 7 tablespoons almond flour
- 3 tablespoons maple syrup
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons avocado oil
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8"x 8" baking pan with parchment paper. Set aside.
Crust
- In a medium bowl, combine all the crust ingredients together until well incorporated. Press it down into the prepared pan and poke holes in it. Bake for 15-20 minutes until the top is just slightly browned.
Blueberry Lemon Filing
- Wash out the crust bowl, or just get a new one. Mix together all the filling ingredients. After the crust comes out of the oven, let it cool for a few minutes before adding the filling.
Crumb Topping
- Wash out the bowl or get a new one. Combine all the ingredients for the crumb topping and add it on top of the blueberry filling. Bake for 20-25 minutes, until the filling is fully cooked and the top is golden brown. Cool slightly, then slice and serve!
[…] Healthy Blueberry Lemon Crumb Bars […]