Blueberry Oatmeal Crumble Pie Bars are so easy and delicious! A simple jammy maple sweetened blueberry filling is sandwiched between two layers of a buttery oatmeal crumb mixture. Yields 9 to 16 – depending on how you cut it.
What’s super easy, delicious and loved by everyone in our house?
Answer: these blueberry crumble pie bars.
Last week, I took a much needed time off to get some things done on the backend of this blog. However, I did manage to bake these and remembered how much I love them. Especially with ice cream.
A simple fresh maple sweetened blueberry filling is sandwiched between a simple oat crumble mixture. It’s really that easy.
Oh and bonus! 1 small square (not including the ice cream) is roughly 129 calories!
To Make These Blueberry Oatmeal Crumble Pie Bars You Will Need:
- unbleached all-purpose flour
- old fashioned rolled oats
- brown sugar
- melted unsalted
- vanilla extract
- almond extract
- maple syrup
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 2/3 cup old fashioned rolled oats (not quick oats), 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon of each ground nutmeg, baking soda and salt.
Stir to combine and then pour in 8 tablespoons (1 stick or 1/2 cup) melted unsalted butter.
Next, measure and pour in 1 teaspoon pure vanilla extract and 3/4 teaspoon almond extract. Obviously, if you have an allergy, simply omit the almond extract.
Use a spatula combine until crumbly.
Add half of the crumb mixture into the bottom of the pan.
Press evenly with the bottom of the pan with the flat side of a glass or measuring cup. Set this off to the side.
In a medium sauce pan, add 1 pint (roughly 2 cups) fresh blueberries.
Pour in 1/4 cup water and 2 tablespoons pure maple syrup.
Add 1 tablespoon cornstarch and a splash of vanilla extract.
Stir and heat over medium-low.
Give the blueberries a smash. Once the blueberry filling is thick and glossy remove off of the heat.
Pour the warm filling over the crumb pie base.
Spread it evenly, corner to corner.
Sprinkle the remaining crumb mixture over top.
Bake on the middle rack of your preheated 350° for 20 to 25 minutes or until the filling is bubbling and the crumb topping is golden brown.
Cool the bars completely before running a knife around the edges and using the parchment paper as handles to lift the bars out of the pan.
Cut and serve.
Best served slightly warm with vanilla ice cream!
Blueberry Crumble Pie Bars
FOR THE CRUMB MIXTURE:
- 1 cup unbleached all-purpose flour
- 2/3 cup old fashioned rolled oats
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract, see notes
FOR THE FILLING:
- 1 pint blueberries, about 2 cups
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1 splash pure vanilla extract
PREPARE THE CRUMB MIXTURE:
- Preheat your oven to 350° and line a 8x8 square baking pan.
- In a mixing bowl, measure and add flour, oats, sugar, cinnamon, nutmeg, soda and salt. Pour in the melted butter, vanilla and almond extract.
- Press 1/2 into prepared pan and set aside.
PREPARE THE FILLING:
- In a saucepan add the blueberries, water, maple syrup, cornstarch and a splash of vanilla extract.
- Bring to a simmer, smash and stir as you go until thick.
- Spread filling over the bottom and crumble remaing crumb mixture over top of the blueberries.
- Bake on the middle rack of your preheated oven for 25 mintues, rotate halfway through.
- Let cool before running a knife around the outside of the bars and using the parchment paper to lift it out of the pan.
- Slice and serve as is or with vanilla ice cream.
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