Go Back
berry crumb bars

Gluten-Free and Dairy-Free Berry Crumb Bars

Sarah
Slices of gooey, sweet berries, sandwiched between a delicious crumble layer.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9

Ingredients
  

Crumble Layer

  • 3 cups almond flour
  • 1/3 cup solid refined coconut oil
  • 3/4 cup coconut sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla

Berry Layer

  • 1 tbsp lemon juice
  • 1/4 cup coconut sugar
  • 1 tbsp tapioca flour or arrowroot flour
  • 3 cups mixed berries

Instructions
 

  • Mix together the salt, almond flour, and coconut sugar from the "crumble layer" ingredients.
  • Add the egg, vanilla and solid coconut oil to the dry mixture. Using two forks or a pastry cutter, cut the mixture in so that there are no big coconut oil clumps and you have a crumbly mixture. (takes about 2 minutes)
  • Line a glass, square baking dish with parchment paper. Place half of the crumble mixture on the bottom and flatten with your hands so it covers the bottom of the dish. Set aside the rest of the "crumble" mixture for topping.
  • Mix together the "berry layer" ingredients until well combined.
  • Spread the berry mixture on top of the crumble layer lined in the baking dish.
  • Use the rest of the crumble mixture to sprinkle on top of the berry layer.
  • Bake at 375 degrees for about 55-60 minutes, until golden on top. Allow to cool for an hour, slice and ENJOY!

Notes

Store the Berry crumb bars in the fridge for up to a week. 
Slice and store in the freezer for up to 3 months.
NOTE: Fresh berries are ideal. But, if using frozen berries, place them in a strainer on top of a bowl to drain all the liquid from frozen berries. Let it sit over the strainer for about 2 hours until the liquid has drained out. If you don't allow the berries to fully thaw, the crumb bars will be too liquidy.
Keyword berry, crumb, spring, summer