Recipe: Blueberry Crumble Squares

Every Thursday afternoon, I make my way to the Kingwood Farmers Market and lately, I have found myself looking forward to one stand more than any other: the blueberry stand. I get a pint of fresh, locally grown blueberries for $6. They are always plump, juicy and delicious; perfect for adding to my morning oatmeal or greek yogurt or as a healthy snack any time of day!

I was combing through last week and came across a recipe for Blueberry Crumble Bars that looked amazing. But I am always hesitant to make anything that calls for 1 cup of shortening, so I decided to create my own, healthier & gluten free version of this quick and simple treat. They make for a great after dinner treat, perfect on their own or with a side of your favorite ice cream!

Here is what you will need to make 6 yummy Blueberry Crumble Squares:

  • 3/4 cup gluten free flour
  • 1/4 cup + 1/8 cup raw sugar
  • 1/2 tsp baking powder
  • 1 tsp corn starch
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 egg white
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1 cup blueberries
  • 1/8 cup brown sugar (optional)

Preheat your oven to 375 degrees and grease a small pan (mine was about 5″x9″).

In a medium bowl, combine gluten free flour, 1/4 cup of sugar, baking powder, cinnamon, salt, butter, and egg white. The resulting mixture will be crumbly. Set aside.

In a small bowl, stir together the blueberries, vanilla, cornstarch and remaining sugar.

Place 1/2 of the flour mixture into your greased pan and pat down, add blueberries in an even layer and top with remaining flour mix. Sprinkle with (optional) brown sugar. Bake for 35-45 minutes or until the top is slightly brown. Allow them to cool completely, slice and serve.

Nutrition Facts: 171 calories, 5.1g fat, 29g carbs and 2.2g protein per square.


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