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5.0 from 6 votes

Grain Free Blueberry Crumb Bars

New favorite summer dessert bar coming in hot! These Blueberry Crumb Bars are made grain-free using almond flour, sweetened with honey and maple syrup and bursting with juicy blueberry filling. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16 bars
Calories: 132 kcal
Course: Dessert
Cuisine: American

Ingredients

for the crust
  • 2 cups blanched almond flour
  • 2 TBS tapioca flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves optional
  • 3 TBSP honey
  • 4 TBSP butter melted
blueberry filling
  • 2 1/2 cups blueberries fresh or frozen
  • 2 TBS maple syrup
  • 1/2 tsp vanilla or almond extract
  • 1 1/2 TBSP tapioca flour
crumb topping
  • 2/3 cup blanched almond flour
  • 1/8 tsp ground cinnamon
  • 1 TBSP butter melted
  • sliced almonds for sprinkling on top optional

Instructions

    Cup of Yum
  1. Make the crust: Preheat oven to 350ºF and line 8x8 baking pan with parchment paper; set aside. In large bowl whisk together melted butter with honey; add in almond flour, tapioca flour, and spices; mix with fork or spoon until combined. Press mixture into bottom of pan, making sure to press in even and flat – I like to use a pastry roller. Poke crust with toothpick to prevent bubbling. Bake for 9-12 minutes; edges should be lightly golden. Set aside to cool.
  2. Meanwhile prepare filling: In medium saucepan over medium-high heat, warm blueberries, maple syrup and and vanilla (or almond) extract; bring to simmer and continue cooking for 10 minutes, then stir in tapioca flour until combined and remove from heat. Allow mixture to stand for 10 minutes to thicken.
  3. While the mixture is cooling, make the crumb topping: In medium bowl mix together almond flour, cinnamon and melted butter. Use pastry blender or hands to work butter into almond flour well. Mixture should hold together when pressed in between fingers, but it will not be wet.
  4. Once blueberry mixture has thickened pour onto cooled crust; sprinkle on crumb topping and sliced almonds. Gently press crumb topping into mixture.
  5. Bake for 22-27 minutes, or until crumb topping is lightly golden. Allow pan to cool completely before lifting parchment paper out of pan and cutting bars. Bars will need to cool for almost an hour at room temperature, or chill in fridge for about 30-45 minutes.
  6. Cut bars into 16 squares, serve at room temperature but leftovers should be stored in fridge.

Nutrition Information

Serving 1bar Calories 132kcal (7%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 10mg (3%) Sodium 1mg (0%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 132

% Daily Value*

Serving 1bar
Calories 132kcal 7%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Cholesterol 10mg 3%
Sodium 1mg 0%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.