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Two square blueberry crumble bars are placed on a round, ridged metal tray, with a third bar partially visible in the background.

Gluten Free Blueberry Crumble Bars

These gluten-free blueberry crumble bars are easy, fruity, and perfect for a summer dessert or after school snack! Make ahead friendly, freezer-friendly, and great with fresh or frozen berries.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12

Ingredients

Blueberry Layer

  • 2 ½ cups (1 ½ pints) blueberries fresh or frozen
  • 2 teaspoons (6 g) cornstarch use 3 teaspoons if using frozen berries
  • 2 Tablespoon (29 ml) lemon juice about 1 lemon
  • ¼ cup (96 g) granulated sugar

Cookie Base and Crumble Topping

  • 1 ½ cups (186 g) 1:1 gluten-free flour with xanthan gum spooned & leveled
  • ½ cup (192) granulated sugar
  • 2 Tablespoon (29 ml) lemon zest about 2 lemons
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup (168 g) unsalted butter cold and cut into cubes
  • 1 large egg beaten

Instructions

  • Preheat the oven to 375°F. Line an 8x8-inch pan with parchment paper and grease it.
  • Mix the blueberries, cornstarch, sugar, and lemon juice. Set aside.
  • Mix the sugar and lemon zest together with your fingers to release the oil. Add the flour, baking powder, and salt into the lemon sugar mixture.
  • Cut in the butter until only small pieces remain (smaller than pea-sized). Stir in the egg; the dough will be dry and crumbly but should clump together when squeezed.
  • Press ⅔ of the dough into the bottom of the prepared pan in an even layer.
  • Spread the berry mixture over the top. Crumble the remaining dough over the berries—some of the filling will peek through.
  • Bake for 40–45 minutes, until the top is golden.
  • Cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 3 more hours before removing from the pan and cutting into squares.

Equipment

  • 8x8 baking pan

Notes

  • Add ¾ teaspoon xanthan gum if your flour blend doesn’t contain.
  • You can make the dough in a food processor or cut in the butter by hand using two forks or pastry blender. If you use a food processor, do not overblend.
  • I prefer these bars served slightly chilled. If you do not cool completely, they will crumble when cut.
  • This recipe can be made dairy-free by using vegan butter.