Berry season is in full swing and I’m all about celebrating with these grain-free blueberry crumble bars.
In my opinion, summertime is the ultimate time for fruit (because, berries!), which also means it’s a great time for fruity treats like these spectacular bars. And, personally, I think crumbles and crisps are one of the best fruit desserts to make.
Unlike traditional crumbles and crisps, these bars are completely gluten and grain-free. The crust and crumb layer is made of almond and coconut flour, as well as chopped pecans. Instead of brown sugar, I use coconut sugar to add just enough sweetness and keep these refined sugar-free.
The filling is made with fresh blueberries, lemon juice, lemon zest, raw honey, vanilla extract and arrowroot starch. It’s simple, quick and so darn good too! I especially love the way the lemon zest and juice lifts the blueberry flavor. It’s a perfect pairing if you ask me!
Meanwhile, I’m already gearing up to make a variation of these bars with raspberries or marionberries (or maybe both), and can’t wait. I have no doubts it will be delicious!
If you like these bars, be sure to bookmark my grain-free cranberry pear crumble bars for the fall!
Cheers and enjoy!
Lemony and fruity grain-free blueberry crumble bars are the ultimate berry season dessert! Made healthier with almond and coconut flour, and sweetened with coconut sugar and raw honey.
- 3 cups fresh blueberries
- 1 Tbsp fresh lemon juice
- 1/2 tsp fresh grated lemon zest (about the zest of 1 medium lemon)
- 2 Tbsp raw honey
- 1/2 tsp pure vanilla extract
- 1 Tbsp arrowroot starch
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup grass-fed butter, ghee or coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/2 cup raw pecans, roughly chopped
Add the blueberries, lemon juice, lemon zest, vanilla, raw honey and arrowroot starch to a medium saucepan and stir well. Bring to a boil, then reduce heat to simmer. Continue to cook for 5-7 minutes stirring occasionally. Set aside.
Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper and set aside.
Reserve 1 cup of the mixture for the topping. Pour remaining crumbs into prepared baking dish and press into an even layer. Bake in preheated oven for 12-15 minutes or until golden brown.
Spoon filling in an even layer over the warm crust. Then, top with reserved crumbs and chopped pecans. Place back in the oven for 25-30 minutes or until topping is golden brown. Let cool completely before cutting into 16 squares. Store at room temperature or in the refrigertor.
If you don’t have fresh blueberries, frozen will work too. Cooking time for the filling may take a little longer though.