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! 

A lovely, delicious slice of blueberry crumble pie bar

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

Blueberries sprinkled over the cream cheese layer, ready for topping. 

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. 

Remove to a wire rack to cool.  You can serve these warm, or let them cool before serving.  Leftovers store well in the refrigerator for a few days.  Enjoy! 

Yum!

Blueberry Crumble Pie Bars Recipe by Successfully Gluten Free!