Vegan Blueberry Crumble Bars
These vegan blueberry crumble bars are a delightful fusion of juicy blueberries and a perfectly crumbly topping. An easy-to-make snack that everyone will love.
Ingredients
- 3 cups unbleached all-purpose flour spooned and leveled
- ½ cup granulated cane sugar for the crust
- ½ cup light brown sugar
- ½ teaspoon baking powder
- 1 cup vegan butter or margarine stick or block, not unsalted, chilled
- 1 lb blueberries fresh or frozen, not thawed (about 3.5 cups)
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ½ cup granulated cane sugar for the filling
Instructions
- Place an oven rack in the center level and preheat to 375°F or 190°C. Line a 9-by-13-inch baking pan with two sheets of parchment paper, allowing it to overhang the sides of the pan.
- Mix the flour, granulated sugar, brown sugar and baking powder in a large bowl. Cut in the butter with a pastry blender until the mixture is crumbly. You can also pulse the ingredients in a food processor until crumbly.3 cups unbleached all-purpose flour, ½ cup granulated cane sugar, ½ cup light brown sugar, ½ teaspoon baking powder, 1 cup vegan butter or margarine
- Set aside a quarter of the dough for the topping in the fridge or freezer. Press the remaining dough into the prepared baking pan. Use the bottom of a measuring cup to ensure the dough is even and compact. Set the pan aside.
- Combine the blueberries, cornstarch, lemon juice, and granulated sugar in a large bowl. Stir to combine, then spread the mixture evenly over the crust.1 lb blueberries, 2 tablespoons cornstarch, 2 tablespoons lemon juice, ½ cup granulated cane sugar
- Remove the reserved dough from the fridge and sprinkle over the blueberries.
- Bake for 45 minutes or until the crust is lightly browned.
- Cool completely in the pan before cutting into 15 bars.
Notes
You can also use a 9-inch square pan for thicker bars. Increase the baking time if needed.