Name: Paleo Blueberry Crumb Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 bars
Cuisine: American
Ingredients: 2.25 cups almond flour; 0.25 cup coconut flour; 0.333 cup coconut oil; 0.5 cup maple syrup; 2 cups blueberries; 1 tbsp lemon juice; 2 tablespoons maple syrup; 2 tablespoons tapioca flour; 2 tablespoons water

From the Cook

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Paleo Blueberry Crumb Bars

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Ingredients

Warning0 allergens identified

Paleo Blueberry Crumb Bars

For the shortbread crust and topping

2 ¼ cups almond flour

¼ cup coconut flour

⅓ cup coconut oilmelted

½ cup maple syrup

Instructions

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Instructions

First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.

In a large bowl, combine shortbread crust ingredients. Stir to combine.

Next, press 3/4 of this mixture into the bottom of the parchment lined baking pan. Set aside the remainder.

Bake for 12 minutes, or until just starting to turn golden around the edges. Remove from oven.

Then, in a medium skillet over medium heat, add blueberry jam ingredients. Bring to a light simmer.

Simmer for 4 to 5 minutes, using a spatula to break apart blueberries. Simmer until thickened. Then, remove from heat.

Pour this blueberry jam over the baked shortbread crust. After that, crumble remaining shortbread dough over blueberries.

Lastly, bake for 18 to 22 minutes.

Remove from oven and allow to cool at least 30 minutes before slicing.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Coconut Oil Base 🧊
Keep your coconut oil and crust mixture cold before pressing into the pan to ensure a sturdy, crispy shortbread base that won't become greasy or spread during baking.
Macerate Blueberries First 🫐
Toss fresh blueberries with lemon juice and a pinch of maple syrup 15 minutes before cooking to release their natural juices, creating a richer, more concentrated jam filling without added moisture.
Toast Your Crumble Topping 🥣
Bake the crumble mixture separately for 5-7 minutes before sprinkling over the filling to achieve a golden, crispy texture that won't become soggy from the berry juices.
Use Tapioca Flour Strategically 🌾
Blend tapioca flour into your berry filling (not just the crust) to create the perfect gel-like consistency that holds its shape when sliced, while almond and coconut flours absorb excess moisture.
Cool Completely Before Cutting ✂️
Allow bars to cool for at least 2-3 hours at room temperature before cutting to let the tapioca starch fully set, preventing crumbly, messy portions and ensuring clean, professional-looking slices.