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Almond Flour Blueberry Crumb Bars
4.6 from 69 votes

Almond Flour Blueberry Crumb Bars

Almond Flour Blueberry Crumb Bars combine a tender almond flour crust and topping with a sweet blueberry filling thickened with tapioca flour. The crust and topping blend coconut oil, maple syrup, and salt, optionally including chopped walnuts for added texture. These bars provide a gluten-free dessert with layers of crumbly nutty crust and juicy fruit.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 bars
Calories: 151 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

Serving 1of 12 Calories 151kcal (8%) Carbohydrates 11.5g (4%) Protein 3g (6%) Fat 11.4g (18%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 12 bars

Amount Per Serving

Calories 151

% 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.