Crumble Bars: The Perfect Blueberry Dessert

Learn how to make perfect blueberry crumble bars with almond flour, lemon, and just the right amount of sweetness! These bars are healthy, gluten-free, and absolutely delicious.

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Blueberry Crumble Bars
Ingredients:
Filling:
4 cups frozen blueberries, I used Wyman's
¼ cup maple syrup
1 Tbsp. fresh lemon juice
¼ tsp. Ceylon cinnamon
2 Tbsp. tapioca flour

Crust:
2 cups almond flour, toasted
⅓ cup coconut flour
3 Tbsp maple syrup
¼ tsp. Salt
¾ cup or 169 gm. Pasture raised butter, chilled and cut into ½ inch cubes
⅓ cup pistachio nuts, roasted and salted

8 x 8 inch baking dish lined with butter first and then topped or lined with parchment paper cut to fit the dish. Leave enough parchment paper so that it sticks up a good inch above the dish so it can be used to lift out the bars.

Directions:
Preheat oven to 350 degrees F.

Place the almond flour in a large dry frying pan over medium heat. Watch this close so it doesn't burn. Cook this for about 5 to 7 minutes or until it turns a nice golden brown. Then pour the flour onto a plate, spread it out and let it cool for a good 10 minutes.

Once cool, place the toasted almond flour into a food processor along with the coconut flour, and salt. Process until everything is well combined. Then add the maple syrup and chilled butter and process again until it looks like dough and somewhat crumbly.

Reserve about 1 cup of the dough and place the rest into the prepared 8 x 8 baking dish. Press the dough into the plate until you have an even surface.

Bake in the oven for 18 to 20 minutes or until golden brown. Then let this cool a bit on the stove.

While the crust is baking, let's make the blueberry filling. Place the blueberries into a medium saucepan and add the maple syrup, lemon juice, cinnamon and the tapioca flour. Cook this over medium low heat stirring frequently. This should simmer 5 to 6 minutes. As it cooks, first it will become somewhat watery (this is normal) and then it will thicken up. Be sure to stir frequently.

Once the crust is done and it has had a chance to cool for 5 minutes, carefully pour the filling over the crust and smooth it out evenly. Then crumble the reserved dough over the top and finish with a sprinkle of those pistachios.

Bake again in the oven for another 15 to 18 minutes or until the crumble turns a golden brown. Let this cool completely on your counter and then cover it with plastic wrap and refrigerate.

Once it has chilled completely, about 2 to 3 hours, then you can cut into it by first going around the edges with a knife. You should be able to lift the whole thing out using the parchment paper.
Then cut into squares and enjoy!

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Rockin Robin
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