Paleo Blueberry Crumb Bars

These Paleo Blueberry Crumb Bars are light, fresh, and so flavorful! The shortbread crust is sturdy while the homemade blueberry jam is sweet and gooey. The crumble topping is just the perfect cherry on top! These blueberry bars are great for any time of the year and can be made with fresh or thawed blueberries.

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 9 bars

Calories: 172 kcal per serving

Ingredients

2 ¼ cups - almond flour
¼ cup - coconut flour
⅓ cup - coconut oil
½ cup - maple syrup
2 cups - blueberries
1 tbsp - lemon juice
2 tablespoons - maple syrup
2 tablespoons - tapioca flour
2 tablespoons - water

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