Almond Flour Blackberry Crumb Bars Recipe
These Almond Flour Blackberry Crumb Bars offer a delightful gluten-free dessert option with a buttery shortbread crust topped with a sweet and tangy blackberry filling and crumbly almond flour topping. Perfect for a healthy snack or dessert, they combine the rich flavors of almond and fresh blackberries in a wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust and Topping
- 2 ½ cups superfine almond flour
- 4 Tbsp coconut oil
- 3 Tbsp pure maple syrup
- Pinch sea salt
Blackberry Filling
- 3 cups fresh or frozen blackberries
- 3 Tbsp water
- 2 Tbsp pure maple syrup
- 1 Tbsp tapioca flour
- Pinch sea salt
Instructions
- Prepare the Crust and Topping: Preheat your oven to 350 degrees F and line an 8-inch square baking pan with parchment paper. Combine all ingredients for the crust and topping in a large mixing bowl until well mixed into a dry cookie dough-like texture.
- Set Aside Crumble Topping: Measure out ½ cup of the dough and set it aside for the crumble topping later.
- Form the Crust: Press the remaining dough evenly into the lined pan and poke holes in it using a fork to allow steam to escape during baking.
- Bake the Crust: Place the pan on the center rack in the oven and bake for 10-12 minutes until the edges are golden brown.
- Prepare the Blackberry Filling: In a medium saucepan, combine blackberries, water, maple syrup, tapioca flour, and salt. Cover and bring to a boil over medium-high heat. Reduce heat to medium and mash the blackberries, cooking and stirring until thickened, about 3-5 minutes.
- Assemble the Bars: Pour the thickened blackberry filling evenly over the baked crust in the pan.
- Add Crumble Topping: Sprinkle the reserved crumble dough evenly over the blackberry layer.
- Bake the Bars: Return the pan to the oven and bake for 20-25 minutes until the topping is golden brown and the filling is bubbly.
- Cool Completely: Remove from oven and allow bars to cool fully before slicing. To speed cooling, cool for 10-15 minutes at room temperature then refrigerate until chilled.
- Slice and Store: Cut into individual bars with a sharp knife. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months for longer storage.
Notes
- For the coconut oil, use refined for a neutral flavor or unrefined for a slight coconut taste.
- If using frozen blackberries, thaw and drain excess liquid before cooking for best results.
- These bars keep well refrigerated and can be enjoyed cold or at room temperature.
- Freezing the bars wrapped tightly preserves freshness for several months.
- You can substitute maple syrup with honey if preferred, but adjust sweetness accordingly.
