Blueberry Crumble Bars

Are you looking for a delicious healthier dessert to serve this Thanksgiving? One your family and friends will not be able to resist?
One with less sugar, more fibre and made with 100% whole grains? But one that no one will know is actually healthier? Well you’ve come to the right place. I came across this recipe for blueberry crumble bars in the summer and thought these bars where simply amazing. I have made them with fresh berries and with frozen berries – both turn out equally well.

Crust and Crumble Topping
  • 1/2 cup vegetable oil
  • 1 cup whole wheat flour
  • 3/4 cup old-fashioned whole-rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar

Blueberry Layer

  • 2 cups blueberries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch


  • Preheat oven to 350F. Line an 8-inch square pan with parchment paper; set aside
Crust and Crumble Topping
  • Add the oil, flour, oats, and sugars, stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
  • Set aside 1 cup of the mixture to sprinkle on later as the crumble topping.
  • Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

Blueberry Layer
  • In a large mixing bowl add all ingredients and toss to combine. Evenly distribute blueberry mixture over the crust.

  • Sprinkle the blueberry layer with the reserved 1 cup crumble topping mixture. 
  • Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden.
  • Place pan on a wire rack and allow bars to cool completely before slicing and serving.

Note: These bars also freeze well.


Shannon RD
Registered Dietitian

Original recipe from:


  1. Yum - can't wait to try it! If you use a less sweet berry (think raspberry) can the amount of sugar stay the same?

    1. Yum raspberry would be good! I would taste test the berries with a 1/4 cup sugar and lemon juice before you add the cornstarch. That way you can add more if needed but you may not need more because raspberries are delicious to eat on their own!

      Let us know how it works out. Always love to hear from our readers!

      Shannon RD


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