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Wednesday 15 July 2026 16:25:59 GMT
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Blueberry Crumble Bars I love having something in the refrigerator that I can reach for when I want a little something sweet during the middle of the week, and bonus points if it’s made with ingredients that make me feel good, too. I really try my best to live an 80/20 lifestyle because I truly believe life is all about balance. These Blueberry Crumble Bars have become one of my favorite things to keep on hand because they’re incredibly versatile. I’ve been topping mine with a scoop of @Ice Cream For Bears and a drizzle of @Rising Star Baking cinnamon syrup! Recipe below or on my Substack (link in bio - click “full recipes
Blueberry Crumble Bars I love having something in the refrigerator that I can reach for when I want a little something sweet during the middle of the week, and bonus points if it’s made with ingredients that make me feel good, too. I really try my best to live an 80/20 lifestyle because I truly believe life is all about balance. These Blueberry Crumble Bars have become one of my favorite things to keep on hand because they’re incredibly versatile. I’ve been topping mine with a scoop of @Ice Cream For Bears and a drizzle of @Rising Star Baking cinnamon syrup! Recipe below or on my Substack (link in bio - click “full recipes"). Enjoy🫐 Ingredients: For the Crust/Crumble: 1 ½ cups (150g) GF old fashioned oats @Bob’s Red Mill 1 cup (95g) oat flour (I use the same oats from above and blend them into a flour) ½ cup (50g) almond flour ⅔ cup (100g) coconut sugar ½ teaspoon fine sea salt ¾ teaspoon cinnamon ½ cup (113g) unsalted butter, melted 1 teaspoon pure vanilla extract For the Blueberry Filling: 3¼ cups (470g) blueberries, fresh or frozen 2 tablespoons pure maple syrup 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 1½ tablespoons tapioca starch or arrowroot starch 1½ tablespoons cold water Instructions: Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper. Mix together oats, oat flour, almond flour, coconut sugar, salt, and cinnamon until combined. Stir in the melted butter and vanilla until evenly combined. Remove 1 ½ cups of the mixture and set aside. Pour the remaining amount into the parchment lined 8x8 pan and press down evenly to cover the bottom of the pan. Bake for 12 minutes then set aside to cool. While the crust bakes, combine the blueberries, maple syrup, lemon juice, and vanilla into a saucepan. Cook over medium heat until most of the berries have burst and the mixture looks jammy, about 8-10 minutes. In a small bowl, stir together the tapioca starch (or arrowroot starch) and water to form a slurry. Add to blueberry mixture and cook on medium-low for another 1-2 minutes until the filling is thick enough to coat the back of a wooden spoon. Remove from heat and cool 15 minutes. Pour the slightly cooled blueberry filling over the crust and sprinkle the remaining crumble over the blueberry filling. Bake for 30 minutes until golden brown and set. Allow to cool completely before refrigerating for at least 1-2 hours before slicing. Enjoy warm (or cold) with vanilla ice cream or Greek yogurt! @Caraway Home @USA Pan #BlueberryCrumbleBars #BlueberryRecipes #SummerDesserts #BakingFromScratch #HomemadeDessert

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