Description

These Strawberry Crumble Bars feature a buttery almond flour crust and a delicious strawberry filling. Ideal for an easy dessert or delightful snack, they’re perfect for any occasion with a burst of fresh flavor!

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 tablespoons refined coconut oil melted, or ghee
2 teaspoons 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 tablespoons arrowroot flour or tapioca

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Instructions

Preheat the oven to 350°F and line an 8×8 pan with parchment paper, allowing for overhang.
In a large bowl, mix almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest. Stir until crumbly.
Press 2/3 of the dough into the baking dish to form the crust. Bake for 10-12 minutes until slightly golden.
In a medium saucepan, combine 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 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 the filling is bubbling. Let cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars.

Notes

Chill the bars for better texture when slicing.
Store leftovers covered in the refrigerator for up to 5 days.
For added flavor, consider mixing in a pinch of cinnamon with the dough.

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg