Description
These Strawberry Crumble Bars feature a buttery almond flour crust and delicious jam-like strawberry filling. Perfect for a quick dessert or a sweet snack!
Ingredients
Scale
- 2 1/4 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca
- 2/3 cup maple sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoon refined coconut oil, melted, or ghee
- 2 teaspoon vanilla extract
- Zest of 1 lemon, grated
- 2 3/4 cups chopped strawberries
- 1/4 cup maple sugar
- 1 tablespoon lemon juice
- 1 1/2 tablespoon arrowroot flour or tapioca
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mix the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest until crumbly. Firmly press 2/3 of the mixture into the baking dish to form the bottom crust. Bake for 10–12 minutes until lightly golden.
- In a medium saucepan, cook the strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour over medium heat for 5–7 minutes, stirring often until thick and jam-like.
- Spread the strawberry filling over the pre-baked crust and crumble the remaining dough on top.
- Return to the oven and bake for 25-28 minutes until the top is golden and filling is bubbling. Allow to cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars.
Notes
For a thicker crust, you can increase the amount of almond flour in the dough.
Chilling the bars before slicing helps them hold their shape better. Also, these bars can be stored in the fridge for up to 5 days.
Feel free to substitute the strawberries with other berries for a different flavor!
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg