Blueberry Cookie Crumble
Since the internet wasn’t helpful back in the day, we struggled through eating gluten-free in a big way, but we made it work. Then our two youngest showed up on the scene with severe food allergies, so I had to make everything from scratch. I’m innately creative, so I put that together with my fierce determination to ensure our family wouldn’t miss out on any food. Failure became my best friend in the kitchen, but that’s a whole other blog post on it’s own. Failure was my greatest teacher in the kitchen baking free from. My greatest successes in the kitchen have come through failures. Through this, I was determined to not only make anything our family wanted, but make things that we could share with anyone we knew. Food is such a social part of our culture that I was determined to keep it that way. The notion that “gluten-free is gross” has always brought me great frustration. I put that frustration into baking food that is AMAZING, period. Not just “good for gluten-free”, but just plain good. I want the best for my family and YOURS!
Back to hosting friends. ;) I like to have several options of desserts to choose from when friends come over. One night, I didn’t want to make my usual recipes, so I decided to make something up. This blueberry cookie crumble was an instant hit with everyone! So much so that the guys went home and told their wives about it, ha ha. You know that’s a big win! The best part of these blueberry cookie crumble bars is that they come together quickly and are no fuss. They can be thrown together, with no need for them to look pretty. Press the cookie in, layer with chia jam, and sprinkle the crumble topping. Voila, the perfect delicious dessert! Your guests will be begging you for more. It's so good that it has been requested by our middle for her birthday dessert. Head on over to grab our Rustic Scoop™ Pancake Mix so you can make these bars ASAP!
Blueberry Cookie Crumble
Rustic Scoop™ Shortbread dough
4 Cups approx. Blueberry chia jam (any fruit works or use berry pie filling)
Crumble Topping Ingredients
3/4 Cup Gluten-free oat flour
3/4 Cup Gluten-free whole oats
1 Cup Sugar, we use coconut sugar
1/2 teaspoon Salt
1/2 Cup Butter of choice
Preheat oven to 350°F. Prepare a 9x13 baking dish with parchment paper and set aside.
Prepare the Rustic Scoop™ Shortbread Cookie dough. Press the dough into the bottom of the prepared baking dish until evenly spread. Bake the cookie dough for 15 minutes.
While the cookie dough is baking, make your chia jam if that’s your jam. In a medium bowl, put all of the crumble toppings through salt. Mix with a spoon until well combined. Next, cut the butter into the oat mixture until the butter is pea sized. Set aside.
Pull the cookie dough out of the oven. Spread your choice of chia jam or pie filling on top of the cookie dough. Drop the crumble topping all over the chia jam until it is haphazardly covered. There will be some chunks and some not, this is normal and desired. Put the whole baking dish in the oven for 30-40 minutes or until the jam is bubbly and the crumble topping is golden brown. Let cool and serve with ice cream. Enjoy!