Blueberry Date Crumb Bars

We made this recipe using frozen blueberries, but it is particularly delicious when berries are fresh and in-season. You can also tailor it to any other fruit that is typically used for a cobbler or crisp.

Blueberry Date Crumb Bars recipe made with DateME Boutique ready to use date paste

Ingredients

For the Crumb Layer:

  • ¾ cup rolled oats
  • ¾ cup almond flour
  • 3 Tbsp. cold butter, cut into chunks
  • 1 Tbsp. coconut sugar
  • 1½ Tbsp. DateME Date Paste
  • ½ tsp. vanilla extract
  • 1 Tbsp. water

For the Blueberry Layer:

  • 1½ cup frozen wild blueberries
  • 2 Tbsp. DateME Date Paste
  • 1 tsp. lemon juice
  • 1 Tbsp. water

For the Cake Layer:

  • ¼ cup rolled oats
  • ½ cup finely shredded coconut flakes
  • ½ cup almond flour
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. butter
  • 1 egg
  • ½ tsp. baking soda
  • ½ tsp. lemon juice

 

Directions

Yield: 6-8 bars

  1. Preheat oven to 325 °F. For the crumb layer, process the oats in a food processor for about 5-10 seconds or until a coarse, yet uniform meal forms. Add the almond flour, butter, sugar, date paste, and vanilla extract and pulse until a crumbly mixture forms. Scoop the mixture out of the food processor and set aside.
  2. For the bottom layer, process the oats for 5-10 seconds. Add the coconut flakes, almond flour, and baking soda and pulse until a coarse but uniform flour forms. Add the date paste and pulse 5 or 6 times. Add the egg and process until a smooth batter forms. Pour the batter into a parchment covered pan and bake for 10-12 minutes. The cake will not be cooked all the way through yet, but that’s okay
  3. While the bottom cake layer is cooking, pour blueberries and water into a small saucepan and heat over medium heat. Once most of the blueberries have burst, add the date paste and stir until it melts into the blueberries. Add the lemon juice and allow the blueberries to simmer until the blueberry mixture reduces and thickens and most of the liquid is gone. Allow the mixture to cool for about 5 minutes.
  4. Pour the blueberry mixture on top of the cake and spread it evenly using a spatula.
  5. Crumble half of the crumb mixture on top of the blueberries and very gently press it into the blueberries. Crumble the rest of the mixture on top.
  6. Increase the oven temperature to 350°F. Bake blueberry crumb cake in the oven for about 20 minutes, or until the crumbles brown slightly. Wait until completely cool to cut, then slice into 6 or 8 pieces.

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