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Grain-Free Blueberry Crumble Bars

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.

Course Dessert, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword blueberry crumb bars, blueberry crumble, blueberry crumble bars
Prep Time 15 minutes
Cook Time 55 minutes
Servings 16


For the filling:

  • 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

For the crust and crumb layer:

  • 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



  1. 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.

Crust and crumb layer:

  1. Preheat oven to 350 degrees F. Line an 8x8 pan with parchment paper and set aside.

  2. In a large bowl, add theĀ almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Stir to combine. Add the melted butter (or ghee or coconut oil) and vanilla extract. Stir until mixture is moist and starts to stick together.

  3. 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.

  4. 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.

Recipe Notes

If you don't have fresh blueberries, frozen will work too. Cooking time for the filling may take a little longer though.