Gluten Free Blueberry Pie Bars with Crumble Topping

Gluten-Free Blueberry Pie Bars with Crumble Topping are a delightful dessert that captures the essence of a classic blueberry pie in a convenient, handheld form.

The contrast between the juiciest blueberry pie filling and the crispy topping makes these easy blueberry pie bars irresistible. Topping it all off is a buttery gluten free crumble topping that adds a delightful crunch to every bite.

Why I Love Gluten-Free Blueberry Pie Bars with Crumble Topping

• I love Gluten-Free Blueberry Pie Bars with Crumble Topping because they offer the perfect balance of flavors and textures in every bite.

• The sweet, juicy blueberries meld beautifully with the crumbly, buttery topping, creating a taste experience that’s both comforting and indulgent.

• Being gluten-free, these scrumptious pie bars allow me to enjoy a classic dessert without worrying about dietary restrictions.

• If it's blueberry season, these bars are absolutely delicious when made with fresh blueberries.

• Gluten-free pie crusts can be difficult to make but this one is super simple and delish! You don't have to roll dough and you don't need a rolling pin.

• Excellent on their own or paired them with a scoop of vanilla ice cream for an extra indulgent experience.

How to Make Gluten-Free Blueberry Pie Bars with Crumble Topping

• Preheat oven to 375°. Grease an 8"x8" baking dish or line with parchment paper and set aside.

• In a large mixing bowl, combine flour, ¼ cup sugar, and ¼ teaspoon salt. Mix in the cold butter with a paddle mixer, pastry cutter, or 2 forks until crumbly, and butter is distributed evenly. Reserve ½ cup of the flour mixture for later. With the remaining batter, press it evenly in the glass baking dish to create a bottom crust. Bake for 15 minutes.

• While crust is baking, in a large bowl mix together sour cream, remaining ¼ cup sugar, vanilla, fresh lemon juice and egg together. Gently fold in the fresh berries. When the crust comes out of the oven, pour the blueberry mixture over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly. Return in the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.

• Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day, if you can wait that long.)

Quick Tips

• Choose the Right Flour: Use a high-quality gluten-free flour blend that includes xanthan gum for structure, or combine almond flour with a touch of coconut flour for added flavor and texture.

• Partially Bake the Crust: Bake the crust slightly before adding the blueberry filling to ensure it stays firm and doesn’t get soggy.

• Thicken the Filling: Add cornstarch or tapioca starch to the blueberry filling to ensure it sets properly and isn’t too runny.

• Evenly Distribute the Crumble Topping: Make sure the crumble is evenly spread over the blueberry filling so every bite has a good mix of textures.

• Cool Completely Before Cutting: Let the bars cool completely before slicing to allow the filling to set, making it easier to cut clean squares.

• Enhance Flavor with Lemon Zest: Add a little lemon zest to the blueberry filling for a bright, fresh flavor that complements the sweetness of the berries.

Frequently Asked Questions

• What’s the best gluten-free flour to use? A high-quality gluten-free all-purpose flour blend that includes xanthan gum works best. You can also use a combination of almond flour and coconut flour for a nutty flavor and a good texture. Make sure the flour blend you choose is suitable for baking.

• How do I prevent the crust from getting soggy? To prevent a soggy crust, partially bake it before adding the blueberry filling. This creates a firm base that won’t absorb too much moisture from the filling.

• How do I know when the bars are done baking? The bars are done when the crumble topping is golden brown and the blueberry filling is bubbly around the edges. You can also gently press the center; it should feel set but slightly soft.

• How do I store the bars? Store the bars in an airtight container in the refrigerator for up to 5 days. Or you can cover them with aluminum foil or plastic wrap before placing them in the fridge.

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