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 1x
Ingredients
Scale
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
Instructions
- 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