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Delicious Paleo Blueberry Crumb Bars

A guilt-free dessert combining a crumbly topping with juicy blueberries, made with wholesome ingredients like almond flour and tapioca starch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust and Topping
  • 1.5 cups 1 1/2 cups blanched almond flour Adds a subtle sweetness and texture.
  • 0.5 cups 1/2 cup tapioca starch Provides chewiness; ensure it’s finely ground.
  • 1 tsp 1 tsp baking powder Crucial leavening agent for crumbly texture.
  • 0.25 tsp 1/4 tsp salt Enhances sweetness of berries.
  • 0.33 cups 1/3 cup palm shortening (or butter) For richness; ensure softened for mixing.
  • 2 Tbsp 2 Tbsp maple syrup Sweetens without overpowering.
  • 1 tsp 1 tsp vanilla extract Use real for best flavor.
For the Blueberry Filling
  • 2 cups 2 cups fresh blueberries Fresh or frozen (ensure no added sugars).
  • 1 Tbsp 1 Tbsp maple syrup (for filling) Deepens sweetness of filling.
  • 1 Tbsp 1 Tbsp fresh squeezed lemon juice Brightens blueberry flavor.
  • 1 Tbsp 1 Tbsp tapioca starch Helps thicken filling.
  • 1 pinch Pinch of salt Ties flavors together.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, combine almond flour, tapioca starch, baking powder, and salt; whisk until mixed well.
  3. In another bowl, mix palm shortening, maple syrup, and vanilla extract until smooth and creamy.
  4. Gradually add the wet mixture to the dry ingredients and knead until a cohesive dough forms.
  5. Press half the dough into the bottom of the prepared pan, forming a base.
Cooking the Blueberry Filling
  1. In a saucepan, combine blueberries, maple syrup, lemon juice, tapioca starch, and a pinch of salt. Cook over medium heat for about 15 minutes until thickened.
  2. Pour the blueberry filling over the pressed dough and spread evenly.
  3. Crumble the remaining dough on top.
  4. Bake for about 30 minutes until the topping is lightly golden and filling is bubbling.
Cooling & Serving
  1. Let cool to room temperature, then refrigerate for at least 4 hours before slicing into squares.

Notes

Store in a sealed container in the fridge for up to one week. Can also be frozen for up to 3 months.