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.
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 8x8 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.