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Blueberry Shortbread Crumble Bars

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 16



  • 2 C GF all purpose flour I used bob's red mill
  • 1 C cane sugar I did half white sugar half coconut sugar
  • 1 C earth balance butter
  • 1 tsp vanilla
  • Pinch salt
  • 1/4 C Walnuts optional


  • 1 1/4 C blueberries or berries of choicraspberries would be delicious
  • 2 TBS agave or maple syrup
  • 1 TBS Xanthan Gum or Cornstarch
  • Zest of 1 lemon


  • Preheat oven to 350
  • Combine sugar, butter, vanilla until creamed together
  • Add in flour and salt and combine until crumbly
  • Set aside about 1/3 for topping
  • Continue to mix until dough has formed
  • Press into parchment lined 8X8 pan
  • Puncture dough with fork aka Dock
  • Bake for 10-12 mins
  • While baking make filling
  • On medium heat add all filling ingredients and mix and continue to smoosh berries until most are broken down
  • Simmer for 3-5 mins then set aside and cool


  • Take remaining crumbly dough and add in chopped walnuts or pecans if desired
  • Pour filling onto cooled dough then drop the topping evenly as possible on top. Sprinkle with a pinch more coconut sugar and bake for another 20 mins or until golden brown.
  • Cool. Cut. EAT.