Almond Lemon Blueberry Pie Bars
Simple, 10-ingredient Blueberry Pie Bars with a cookie crust, slivered-almond coating, and 2-ingredient glaze! The perfect easy summertime dessert.
Nutrition Facts
Ingredients
Instructions
Lightly grease an 8x8-inch baking dish (adjust number/size of pan if altering batch size), or line with parchment paper. Alternatively, line with foil, but still add a bit of non-stick spray or vegan butter to ease serving.
For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture - 1 minute.
Add flour and salt with mixer on low and mix until combined - it should be crumbly.
Add almond milk and mix once more - it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
Transfer dough to prepared 8x8-inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F (176 C).
Bake crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center - you want it fairly well done. Let cool, but leave the oven on.
In the meantime, prepare filling. Add all filling ingredients except almonds to a small saucepan over medium heat. Vegan butter and chia seeds are optional (to add flavor, richness, and thickness). Cook, stirring/mashing the berries, for about 6-8 minutes or until the filling is bubbly and resembles pourable blueberry jam.
Remove from heat and pour over the baked crust. Top with slivered almonds and bake for another 24-28 minutes, or until filling is bubbly along the edges and almonds are slightly golden brown.
Let cool completely - about 2-3 hours (or overnight) before serving.
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Continue Reading at Minimalistbaker →Chef's Notes
*To speed softening time, cut butter into 1/4 inch slices.*I haven’t tested this recipe with anything other than vegan butter, but you could try coconut oil (as I’m sure people will ask). In that case, I recommend using refined coconut oil at a “spoonable” texture rather than liquid. However, I can’t guarantee the outcome using this ingredient.*I have not tested this recipe with gluten-free flours, but think using our gluten-free flour blend and less almond milk in the crust would work well. For the filling, you may need to use slightly more gluten-free flour to help it thicken. If you try it, let me know how it goes!*Crust adapted from Ina Garten. *Recipe inspired by my friend Arleigh. Loosely adapted from Everything Nothing Wonderful. *Prep time includes chilling and cooling.*Nutrition information is a rough estimate calculated with almonds and glaze.
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Reviews from the Original Source
Can you provide an option to see a video with subtitles rather than the short...... you know one with a little more detail. If y'all did not make another video just let me know.
I made these blueberry pie bars using frozen organic blueberries, Bob's 1:1 gluten free flour blend instead of all purpose flour which worked well - not crumbly at all. I did not use almonds, and I skipped the glaze.
They're very good! We liked that they're not too sweet, and they hold together. I will make them again!
Fabulous!! Easy to make for a meal with friends. Everyone loved it.
I exchanged 1/2 flour with almond meal in the crust. Increased lemon juice to 3T to use the rest of the lemon. Just sprinkled a little powdered sugar mixed with freshly grated nutmeg. The almonds on the top gave it such a nice crunch.
This was AWESOME! I used a store bought GF crust, bobs red mill GF flour in the blueberries, i added a little extra chia also, and a little bit of garam masala (because i thought it may be interesting). I didn’t have any slivered almonds so i did a topping with rolled oats, a little coconut oil, and some almond flour. It came out great. That blueberry filling was so delicious - we ate while warm and it spread out of course, but had it for breakfast the next morning and stayed together for people who like that. This is going to be a new go to dessert/treat (not too sweet but can add whipped cream or ice cream). Thanks!
These bars are absolutely amazing! I even reduced the sugar (and skip the glaze) and they’re so delicious and light. I have made these bars multiple times with regular flour and they turn out great, but I tried them with almond flour to make them gluten free. They still taste great, but the crust didn’t really form a cohesive crust. Instead of being able to pick them up, you just have to eat with a fork. Maybe a different gluten flour blend would have worked better? I’ll probably stick with regular flour next time. Regardless, 10/10, Thank you!!
Nice and sooo good!!
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