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.



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)
  • 1/21 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


  1. 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.
  2. Mash together the ingredients for the blueberry filling. Let sit and thicken up for at least 10 minutes.
  3. In a medium bowl, stir together the dry ingredients for the pie crust/topping.
  4. In a small bowl, combine the nut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
  5. 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.
  6. 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

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