Almond Flour Blueberry Crumb Bars
User Reviews
4.6
Almond Flour Blueberry Crumb Bars
Description
This recipe begins by mixing superfine almond flour with melted coconut oil, pure maple syrup, and sea salt to form a thick, crumbly dough. Some of this dough is set aside and mixed with chopped walnuts to become a textured crumb topping. The majority of the dough presses evenly into the bottom of a parchment-lined 8-inch square pan, forming the crust that is baked until golden and set.
The filling is prepared by combining blueberries (fresh or frozen) with maple syrup, a pinch of sea salt, and tapioca flour which acts as a thickener when cooked. Once the crust cools, the blueberry filling is spread on top and then topped with the reserved crumb mixture before baking further to meld the bar’s layers.
Using almond flour yields a moist, tender crumb with subtle nutty flavor, contrasting with the sweet, soft blueberries. The bars balance richness and fruitiness without wheat flour, suitable for gluten-free diets. Coconut oil can be swapped with melted butter for a different richness.
Ingredients
Blueberry Filling:
- 3 cups blueberries fresh or frozen
- 2 Tbsp pure maple syrup
- 2 tsp tapioca flour
- 1 pinch salt sea salt
Crust & Topping:
- 2.5 cups almond flour superfine
- 4 Tbsp coconut oil melted*
- 3 Tbsp pure maple syrup
- 1 pinch salt sea salt
- 1/3 cup walnuts optional, chopped
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
- Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms. If the mixture seems overly dry, add another tablespoon of melted coconut oil (or butter). The mixture should appear crumbly but press together easily between your fingers.
- Measure out 3/4 cup of the crust mixture and place it in a bowl. Set aside to use as the topping later. Add ⅓ cup of chopped walnuts (or pecans) to the bowl of reserved topping (if desired).
- Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Prick dough several times with a fork. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until crust is golden brown and appears as though it has set up. Remove from the oven and allow crust to cool.
- While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use.
- Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on.
- Bake 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.
Notes
- Substitute melted butter for coconut oil in the crust and topping if preferred for a richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 151kcal | 8% |
| Carbohydrates | 11.5g | 4% |
| Protein | 3g | 6% |
| Fat | 11.4g | 18% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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