Blueberry Crumble Bars

Blueberry Crumble Bars

Democracy dies in darkness

By Ellie Krieger

These blueberry bars bring the deliciousness of a classic jam-filled fruit crumble bar, but in a healthier way. Sweetened with whole fruit and a small amount of maple syrup, the result offers a granola bar vibe. The bars’ nutty base has a lovely dried fruit chew, jammy centers bursting with blueberry flavor, and a crunchy maple crumble topping.

Get ahead: The blueberry mixture can be prepared and refrigerated at least 40 minutes and up to 3 days in advance.

Storage: Store lightly covered at room temperature for up to 3 days, or freeze for up to 2 months.

From cookbook author and registered dietitian nutritionist Ellie Krieger.


Measuring cup

Servings: 12 (makes an 8 inch square slab)


Time icon

Active: 35 minutes|

Total: 1 hour plus 40 minutes to cool the blueberries

  1. Step 1

    In a small saucepan, use a grater to finely grate 1/2 teaspoon orange zest. Cut the orange in half, then squeeze 1 tablespoon of the juice into the pan. (Reserve the remaining orange for another use.)

  2. 2nd step

    Add the blueberries and 2 tablespoons of maple syrup to the orange mixture and heat over medium heat. Cook uncovered, stirring frequently, until the blueberries collapse and the mixture thickens and reduces to about 2/3 cup, 15 to 25 minutes. Transfer the mixture to a small bowl and refrigerate until completely chilled, about 40 minutes.

  3. Step 3

    While the blueberries are cooking and cooling, place a rack in the middle of the oven and preheat to 350 degrees. Brush an 8×8-inch baking dish with oil and line it with two strips of parchment paper long enough to have a generous overhang on all sides.

  4. Step 4

    In a food processor, combine the walnuts and almonds and pulse until finely ground and the texture resembles pebbly sand. Add the sunflower seeds and pulse several times to mix and break up the seeds a little. Transfer mixture to a large bowl; add the oatmeal, flour, cinnamon and salt and mix well. (Do not rinse the food processor bowl, you will use it again.)

  5. Step 5

    Transfer about 1 cup (130 grams) of the nut-oat mixture to a medium bowl and add 1 1/2 tablespoons maple syrup and 1 tablespoon oil. Stir to combine – this is the topping for the bars. (The remaining nut-oat mixture in the large bowl will be used for the base.)

  6. Step 6

    In the bowl of a food processor – it’s okay if there are peanuts on the sides of the bowl – combine the prunes, the remaining 1/4 cup (60 milliliters) of oil, the egg, the 1 Remaining 1/2 tbsp. of maple syrup and vanilla, and mix until the mixture is mostly smooth but with some texture remaining. Transfer the prune mixture to the large bowl with the oat-nut mixture and mix well with a wooden spoon, pressing on the prune mixture to break it up and mix it thoroughly with the oat-nut mixture. This is your base for bars.

  7. Step 7

    Transfer the base mixture to the prepared baking dish. Place a piece of wax paper on top and use your hands to press the mixture evenly into the bottom of the pan. Throw away the wax paper.

  8. Step 8

    Spread the blueberry mixture evenly over the base layer of the bars, then sprinkle with the oat topping. Bake for 20 to 25 minutes or until topping is golden brown. Let cool completely in the pan, then use the parchment paper overhang to transfer the baking sheet to a cutting board. Cut into 12 equal sized bars and serve.


Instead of blueberries >> try raspberries or blackberries (drain the seeds after cooking, if desired).

Nutrition Facts

Per serving (one 2 x 2 2/3 inch bar)

  • Calories


  • Fat


  • saturated fat


  • Carbohydrates


  • Sodium

    53 mg

  • Cholesterol

    14 mg

  • Protein


  • Fiber


  • Sugar


This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published on May 14, 2024

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