A vegan blueberry crisp bar that is easy, quick and so good with the season’s best blueberries!
Making these vegan blueberry crisp bars have been quite the journey in themselves, so I’m happy to finally have the recipe and be sharing them with you! It all started when I bought a huge container of blueberries at Trader Joe’s (my happy place) last week. I was downing them and putting them into overnight oats like nobody’s business, but knew that a.) I couldn’t keep eating this many blueberries straight up and b.) I needed to bake with them, obviously! When I was thinking over what to make with these blueberries beauties, I realized I didn’t have many pie/crisp/ bar hybrid recipes on the blog and that needed to be remedied, immediately (if you are looking for more pie bars, the apple peach ones are dang good). So started the brainstorming of crust to topping ratio, what to use for the fat part of the topping, etc. etc. (all the fun stuff that goes into recipe development). Finally, on Saturday afternoon I was ready to test these blueberry crisp bars out, I made the crust/topping, the oven was pre-heated and then I realized…I was almost out of blueberries. SDFsidjfs;odkfnskdf <– How I felt.
So, after turning off the oven, getting myself presentable to go into the world and thwarting my plans of making and shooting the bars all in one day, I was off to get more blueberries. Oh good, I thought, I can just pop over to the farmer’s market and they will have them right? Buy local! Um nope because DUH Abby it’s May in Wisconsin and it was cold until about 2 weeks ago, so of course all the vendors have are cute plants and rhubarb. Cue more sdlkjfsndfjsndkjfn. Finally, I schlepped to the place I knew would have blueberries, Whole Foods and bought 2 containers of them, because no wayyyy was I going through this business again. Yes, I paid more than I would have liked for them, but dang it, I was able to finally make these blueberry crisp bars and they were SO worth it!
My advice if you can’t find blueberries (hi, welcome to the club, I’m the president) is to sub in another fresh berry that is in season. I don’t think frozen berries would do so well in this recipe, as the filling is already pretty jammy after it’s baked. I would recommend eating these bars for breakfast, snack and dessert, because they are worth the hunt for berries and worth getting a little Tuesday sugar buzz over.
I hope you had a wonderful holiday weekend, go forth and make dessert so going back to work isn’t so hard today!
- ¾ cup date sugar
- 1 teaspoon baking powder
- 2½ cups all purpose flour
- ¼ cup maple syrup
- ¼ teaspoon salt
- ½ cup coconut oil, solid
- Juice and zest of 1 lemon
- ¼ cup olive oil
- 3½ cups blueberries
- 4 teaspoons cornstarch
- 4 tablespoons maple syrup
- Line and grease a 8x8 or 9x9 square pan. Set aside.
- In a medium bowl, combine the sugar, baking powder, flour, maple syrup, salt, coconut oil, lemon juice and zest and olive oil. Combine the mixture together with your hands or a large spoon, ending up with a somewhat crumbly, but pliable dough. Press half of the mixture into the bottom of the prepared pan, reaching all the way to the edges and it is evenly distributed.
- In another medium bowl, combine the blueberries, cornstarch and maple syrup. Stir until combined.
- Top the crust in the pan with the blueberry mixture, then top the blueberries with the remainder of the flour mixture, crumbling the dough over the berries evenly.
- Bake at 375 for 30-305 minutes, or until top is golden brown and filling is bubbly.