These tasty gluten-free blueberry pie bars were inspired by a recipe in the NY Times. However, their recipe used ready-made cookies, and I've created a delicious crumbly crust and topping that make it a yummy blend of blueberry pie and blueberry crisp/crumble. Yum! Enjoy!
Fresh from the oven. Yum!
Blueberry Crumble Pie Bars
Preheat oven to 350 F. Have a 9 x 13 glass pan ready.
Mix together in a large bowl:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/4 tsp xanthan gum
1 cup GF whole oats
3/4 cup brown sugar
1 tsp baking powder
1/4 tsp salt
Add and chop in with a pastry cutter until butter is in small pieces (but make sure it stays crumbly and doesn't mush):
2/3 cup butter, chilled (not softened)
Gently press into 9 x 13 pan 2/3 of the crust mixture.
2/3 of crust gently pressed into the pan.
In a mixer or large bowl, beat together:
8 oz cream cheese, softened (lactose-free cream cheese or dairy-free cream cheese substitute will work well)
1/4 cup sugar
1 egg
Gently spread/pour the cream cheese mixture onto the crust.
In a large bowl, toss together, then spread on top of cream cheese mixture:
4 cups wild blueberries (wild blueberries are tiny, flavorful blueberries and naturally sweet)
1 Tbsp cornstarch
pinch salt
Sprinkle the remaining 1/3 of crumble crust over your blueberries. Bake your blueberry pie bars at 350 F for 40 minutes, or until browned a nice light golden brown.
Topped with the remaining 1/3 crumble mixture. Ready to bake!
Fresh from the oven! Nicely browned, but not too dark.
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