These Gluten Free Blueberry Crumble Squares were made for summer. Tangy wild blueberries melt into a crispy, crumbly, gluten free shortbread crust for a handheld treat that is just at home at a beach picnic as it is at a backyard cookout. Enjoy!

Ingredients:

• 1 1/4 cups and 3 tablespoons King Arthur Gluten Free All-Purpose Flour
• 1/2 cup pecans, finely chopped
• 1/2 cup sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and sliced into 1/2 inch cubes
• 2 1/2 cups frozen blueberries, defrosted
• 1 teaspoon cinnamon

Instructions:

• Preheat oven to 385º F.
• Line an 8 x 8 pan with parchment paper so that the paper hangs over the two sides as “handles.”
• In a large bowl mix 1 1/4 cup flour, pecans, sugar and salt until combined.
• Add butter and use fingers to combine. The mix will still have a slightly sandy texture but should clump together when pressed.
• Take three-quarters of the mixture and press it as an even layer in the bottom of the baking pan.
• Set the remaining flour mixture aside to use as the crumble topping.
• In a medium bowl, mix blueberries and their juices with 3 tablespoons of flour and cinnamon.
• Spoon-fill the blueberry mixture over the dough until evenly layered.
• Take the reserved dough and sprinkle, as well as create clumps, to cover the blueberries.
• Bake the bars until the crumble begins to brown, approximately 50 minutes.
• Remove from oven and let cool in pan until firm and set.
• Using the parchment paper as handles pull the bar sheet from the pan, place on a solid surface, and cut into 12 bars. Allow bars to further cool on a wire rack.
• Serve at room temperature.