Description
A strawberry and raspberry filling stuffed between two layers of gluten-free crumble for the perfectly easy berry dessert. These Berry Crumb Bars are gluten-free, vegan, and naturally sweetened with coconut sugar!
Ingredients
Units
Scale
Crumble
- 2 cups (240g) almond flour
- 1/4 cup (30g) coconut flour
- 2/3 cup (110g) coconut sugar
- 1/2 cup (40g) rolled oats (sliced almonds for paleo)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/2 cup (125g) nut/seed butter
- 1/2 cup (100g) coconut oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Filling
- 4 cups berries (a mixture of strawberries and raspberries)
- 3 tbsp coconut sugar
- 1 1/2 tbsp arrowroot
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350 degrees. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside.
- In a large bowl, whisk together all the dry crumble ingredients.
- Add the coconut oil, nut/seed butter, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine.
- Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8×8 parchment-lined baking pan then pour in the berry filling. Sprinkle the rest of the crumble on top.
- Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge.
Notes
Recipe done in partnership with Natalie over at Feasting on Fruit!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American