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Paleo Blueberry Crumb Bars (No Oats) Recipe

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3.9 from 5 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

These Paleo Blueberry Crumb Bars are a delicious, grain-free treat perfect for those following a paleo or gluten-free lifestyle. Made with a tender almond flour crust and a luscious, homemade blueberry filling, they’re sweetened naturally with maple syrup and have a satisfying crumb topping. This recipe requires no oats and combines simple, wholesome ingredients to create a flavorful dessert or snack that’s perfect for summertime or any time you’re craving a fruity bar.

Ingredients

Crust and Crumble

  • 1 1/2 cups blanched almond flour (140g)
  • 1/2 cup tapioca starch (62g)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup palm shortening (or butter), room temp
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean paste

Blueberry Filling

  • 2 cups fresh blueberries
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp tapioca starch
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and make it easy to remove the bars after baking.
  2. Make the Dough: In a bowl, combine the almond flour, tapioca starch, baking powder, and salt. Add palm shortening (or butter), maple syrup, and vanilla bean paste. Knead the mixture by hand until it comes together into a dough ball, even if it seems dry at first.
  3. Divide and Press Dough: Split the dough into two equal portions. Press one half firmly into the bottom of the prepared loaf pan, forming an even crust layer.
  4. Prepare Blueberry Filling: In a small saucepan, combine fresh blueberries, maple syrup, lemon juice, tapioca starch, and a pinch of salt. Cook over medium heat, stirring frequently, for about 15 minutes until the blueberries burst and the filling thickens slightly but remains a bit runny.
  5. Assemble Bars: Pour the warm blueberry filling evenly over the crust in the baking pan. Crumble the remaining dough over the blueberry filling and lightly pat it down with your hands to create the crumb topping.
  6. Bake: Place the assembled bars in the oven and bake at 350°F for 30 minutes, or until the top is golden and the filling is bubbling.
  7. Cool and Chill: Remove the bars from the oven and let them cool to room temperature in the pan. For clean slices, refrigerate the bars for at least 4 hours or overnight to allow them to set properly.
  8. Storage: Store the blueberry crumb bars in an airtight container in the refrigerator for up to one week to keep them fresh.

Notes

  • Use fresh blueberries for best flavor and texture, but frozen can be used in a pinch—just thaw and drain excess liquid before cooking.
  • You can substitute palm shortening with unsalted butter if preferred.
  • If you want a sweeter bar, increase the maple syrup in the filling to 2 tablespoons.
  • Ensure the bars are fully chilled before slicing to prevent them from falling apart.
  • These bars are naturally gluten-free and grain-free, making them suitable for paleo and gluten-free diets.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/paleo-blueberry-crumb-bars-no-oats-recipe/