PB & Blueberry Crumble Bars (gluten-free)

I love all things peanut butter and jelly / fruit! These bars are just perfection… sweet, salty, crunchy, and buttery.

I used fresh wild blueberries because I was in Maine, but you can use frozen like Wyman's wild blubes. Just thaw them first and drain the water in a strainer first.

I hope you enjoy these as much as we did!

Recipe makes 12 bars

Ingredients

 Crust

• ½ stick unsalted butter, room temperature

• 1 cup (256g) smooth peanut butter

• ½ cup (96g) granulated sugar

• 2 cups (272g) all-purpose flour (1:1 gluten free if needed)

• ¼ teaspoon kosher salt 

Berry Layer

• 2 tbsp (17g) all-purpose flour (1:1 gluten free if needed)

• ½ cup (96g) granulated sugar 

• 1 tbsp lemon juice

• 4 cups frozen wild blueberries, thawed & drained

Crumble

• ⅔ cup (60g) rolled oats

• ½ cup (68g) all-purpose flour (1:1 gluten free if needed)

• ¼ cup (48g) granulated sugar 

• ¼ cup (48g) brown sugar

• ½ tsp cinnamon

• ¼ tsp salt

• 6 tbsp unsalted butter, room temp

Directions

1. Preheat oven to 350F and lightly grease or line a 9x13 inch baking dish with parchment paper. Set aside.

2. For the crust, add the butter and peanut butter in a mixing bowl and use an electric mixer to combine. Add the sugar and mix again, then mix in the salt and flour. Crumble the mixture into the prepared pan and press into an even layer on the bottom. Bake for 10 minutes.

3. For the berry layer, combine the flour and sugar in a separate bowl. Add the blueberries and toss to coat them, then add the lemon juice and gently mix to distribute it. Set aside.

4. For the crumble, combine all dry ingredients in the bowl of your mixer and mix until even. Add the butter and mix again. 

5. When the crust is done baking, top with the berry mixture and evenly distribute. Crumble the crumble mixture on top of the berries. Put it back into the oven for another 25 minutes.

6. Remove and let cool. I refrigerated it before cutting and it was easier to do so. Slice and enjoy!