Paleo Blueberry Crumble Bars
These Paleo Blueberry Crumble Bars have layers of fresh blueberry jam with an almond flour and coconut sugar crumble. Absolutely yummy and perfect for Spring/Summer! They are easy to make and so addicting.
We are going to break down this recipe and talk about how to make these yummy blueberry crumble bars. They require 5 ingredients to make – with a base of almond flour, coconut oil, and are sweetened with coconut sugar. If you are looking for a guilt-free dessert/snack, this is absolutely perfect, and SO yummy! Gimme a cup of coffee to enjoy with these and I’m set.
It’s just like blueberry pie – but healthier and in a crumbly bar form!
Tips for making these paleo blueberry crumble bars
- Use coconut sugar. I’ve made crumble bars in the past with honey/agave sweeteners, the reason I chose coconut sugar in this recipe is because it brings a moist, chewy texture that is very similar to brown sugar. It’s also an unrefined sugar so it’s a great healthier option, and I love the flavor it brings to my recipes.
- Line baking pan with parchment paper. To make the baking process the easiest it can be, I lay an oversized strip of parchment paper in my pan, with the paper edges above the sides of the pan, and bake the bars in the parchment paper lined pan. I then use the edges of the parchment paper to lift the bars out of the pan when they are finished. This makes transferring your blueberry crumble bars significantly easier than trying to individually remove each bar in a greased pan.
With just 5 ingredients and simple instructions, there’s no stopping you from enjoying these yummy paleo blueberry crumble bars. Delicious, easy, and a healthy way to do dessert!
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How to make yummy Paleo Blueberry Crumble Bars! Made with 5 clean ingredients, simple instructions, and are the perfect dessert for Spring/Summer.
- 2 3/4 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 2 tbsp nut butter
- 1/2 cup organic blueberry jam
- 1/4 tsp salt
Preheat oven to 350F. Line a 9x4 loaf pan with parchment paper (make sure edges of paper are above pan height when tucked in so you can easily lift bars out when finished).
Mix together almond flour, coconut sugar, coconut oil, nut butter, and salt. Mixture will be crumbly but should hold together when pressed between your fingers.
Set aside 1/2 cup mixture for topping. Add remaining crust mixture into loaf pan lined with parchment paper. With back of spoon press crust into pan and even out edges.
Bake crust for 10 minutes. Remove and carefully spread 1/2 cup blueberry jam over top. Crumble over top 1/2 cup of leftover crust mixture. Bake 15-20 extra minutes until top of bars are golden brown. Let bars cool for 10 minutes. Lift with parchment paper edges to transfer bars out. Slice and enjoy!