Description
These Strawberry Crumble Bars are a delightful blend of flavors featuring almond flour and fresh strawberries. Simple to make and perfect for gatherings, they are both sweet and satisfying for any dessert occasion.
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, allowing 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 to create a crumbly dough. Firmly press 2/3 of this dough into the bottom of the pan to form the crust. Bake for 10–12 minutes until lightly golden.
- In a medium saucepan, combine the chopped strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5–7 minutes, stirring frequently, until thick and jam-like.
- Spread the strawberry filling over the pre-baked crust, then 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 in the pan to room temperature, then chill for 1-2 hours before slicing. Store in the refrigerator for up to 5 days.
Notes
Chilling the bars before slicing helps achieve a better texture.
Feel free to add nuts or other berries for a twist on the original recipe.
These bars are best enjoyed fresh, but can be stored in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg