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Gluten Free Blueberry Crumble Bars


½ cup coconut flour

2 cups Milton’s Gluten Free Crispy Sea Salt Crackers, finely crushed, separated

¼ cup brown sugar, plus 3 Tbsp brown sugar

⅓ cup unsalted butter, plus ½ cup more

3 ½ cups blueberries

1/2 tsp lemon zest

1 tsp fresh lemon juice

2 Tbsp honey

1 cup old-fashioned oats


Preheat the oven to 350 degrees Fahrenheit. Stir together coconut flour, one cup crushed crackers, ¼ cup brown sugar, and ⅓ cup butter. Press the crust into a 9x9 baking dish and bake for 10 minutes. Meanwhile, in a bowl, combine blueberries with lemon zest, lemon juice, honey and mix, lightly smashing the berries with a fork. In another bowl make the topping. Combine one cup crushed crackers, oats, ½ cup butter and three tbsp brown sugar and mix together.

Once the crust has cooked, add the berry mixture into the pan, then top with the crumble mixture. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turns golden brown. Allow to cool fully to room temperature (at least three hours) before cutting into the bars. Bars are easiest to cut when they’re cold using a sharp knife. Enjoy!

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