Cherry Blueberry Crumble Bars

recipes sweets Jul 04, 2019

While there’s so many things to love about summer, seasonal produce is easily my favorite aspects of this time of year. Whether you’re browsing your local grocery store or outside at the farmer’s market, peaches, watermelons, figs and more are likely to make an appearance.

And while I adore all of the above, cherries and berries are summertime musts in my book.

With these ripe, delicious fruits at my fingertips, I knew that my Cherry Blueberry Crumble Bars would be the best way to celebrate. Likewise, because my mom always used to make us fruit crisps growing up, this dessert has always had a place in my heart. They’re incredibly easy to throw together and just so dang tasty!

Blueberries specifically are both delicious as well as an incredible source of many health benefits. Check out my 12 Beauty Foods for Skin & Hair Health and Back to School Brain Boosters to learn more about why these berries are my favorite form of daily “vitamins.”

Likewise, cherries add the perfect burst of tart and sweetness to just about any recipe, especially this summertime dessert. For another way to enjoy this seasonal pick, check out my Vegan Pistachio Cherry Cheesecake Bars.

Plus, I dive even deeper in that post into the numerous health benefits of cherries, including their ability to aid in a restful night’s sleep and muscle recovery, boost the immune system and reduce symptoms of arthritis. Convinced that you need to go grab a bag of these babies now? I think yes!

This simple and flavorful blueberry and cherry filling takes minutes to whip up and is my new fridge staple with uses beyond just these crumble bars. Make an extra batch as a topping for your morning oatmeal, yogurt bowl or evening ice cream. Trust me, you won’t regret it  .

Likewise, if you prefer other seasonal fruits rather than those I included, feel free to substitute for raspberries, strawberries, blackberries or peaches. They would all turn out wonderfully and bring their own twist to this simple, summer treat.

As for the delicious crust on these bars, all you need are a few, simple ingredients. I used my favorite Bob’s Red Mill Almond Flour and Gluten Free Rolled Oats for extra flavor and texture. Plus, I chose to throw in some raw, chopped almonds for additional crunch in both the crust and crumble topping.

Whether you’re looking for a classic dish to bring to your next summertime cookout or simply want to satisfy your sweet tooth without the added junk, look no further. These fruit-filled crumble bars are vegan, gluten and refined sugar free, so savor and enjoy every nutritious bite.

Even my dad, a self-proclaimed cherry pie connoisseur, was majorly on board with this healthy version when I whipped them up for our Fourth of July celebration. And for me, that’s a major win!

Enjoy these Cherry Blueberry Crumble Bars as is or serve à la mode (my personal preference) with your favorite ice cream or top with homemade whipped cream. They’re festive, flavorful and truly delicious!



 YIELDS9 Servings
 PREP TIME20 mins COOK TIME45 mins TOTAL TIME1 hr 5 mins


Filling Ingredients
  •  2 cups blueberries, fresh or frozen
  •  2 cups pitted cherries, fresh or frozen
  •  juice of one lemon
  •  zest of one lemon
  •  1 tsp vanilla extract
  •  2 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp of water
Crust & Crumble Ingredients
  •  2 cups almond flour
  •  2 cups gluten-free rolled oats
  •  1 cup raw almonds, roughly chopped
  •  ½ cup coconut oil
  •  ½ cup maple syrup
  •  1 tsp vanilla extract
  •  ½ tsp salt


Preheat oven to 350 degrees.

Line an 8x8 baking sheet with parchment paper and set aside.

In a large bowl, add almond flour, oats, almonds, coconut oil, maple syrup, vanilla extract and salt. Mix to combine well.
Take 2/3 of the crust/crumble mixture and press into the bottom of your lined baking pan. Use your fingers to create an even layer.

Bake for 15 minutes, then allow to sit for 5 minutes on the countertop. While crust is baking, make the filling.

For the filling, mix cornstarch or arrowroot starch with water and set aside.

To a medium sized sauce pan, add blueberries, cherries, lemon juice, lemon zest and vanilla extract. Cook over medium heat until berries thaw (if frozen) and begin to release their juices, about 5-10 minutes.

Add the diluted cornstarch or arrowroot starch mixture and mix well. Allow to sit over medium heat until bubbling and thickened.

Set filling aside and allow to cool slightly.

Pour berry filling on top of crust and spread into an even layer.

Then take the remaining crust/crumble mixture and use fingers to arrange on top. It does not need to cover the berry filling completely.

Bake for 30 minutes, until the topping begins to brown slightly.
Allow to cool completely before slicing into 9 squares. If not, the berry mixture won't be set up entirely.

Serve with ice cream or whipped cream. Enjoy!

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