Blueberry Crumble Bars (Almond Flour, Soft & Jammy)
Blueberry Crumble Bars are a delightful treat wrapped in warm nostalgia and bursts of juicy blueberry goodness. These bars combine the nutty essence of almond flour with a sweet, soft filling that’s incredibly satisfying. With each bite, you’ll find a crunchy topping and jammy center that evoke the kind of lazy summer afternoons spent picking fresh berries or enjoying a homemade dessert on the patio. Whether you’re hosting a summer gathering or simply indulging in a sweet craving, these bars are the perfect companion.
Table of Contents
When I first made these Blueberry Crumble Bars (Almond Flour, Soft & Jammy), I immediately knew I had stumbled upon something special. The aroma of the baking blueberries mixed with a hint of lemon zest filled my kitchen, instantly transporting me to sunny days and blissful moments. They’re easy to whip up, budget-friendly, and sure to impress everyone around the table. It’s genuinely hard to resist grabbing another slice, which is exactly why you should give this recipe a try!
Why You’ll Love This Recipe
- Simple & Quick: These bars come together in no time, perfect for when guests drop by unexpectedly or for an easy weeknight treat.
- Irresistible Flavor: Enjoy the sweet and tangy notes of fresh blueberries paired with a crunchy almond topping; every bite is bursting with flavor!
- Eye-Catching Appeal: The vibrant purple of the blueberries peeking through the crumb topping makes these bars a stunning addition to any dessert spread.
- Flexible Serving: Serve them as a snack, breakfast treat, or a dessert – the options are endless!
- Diet-Friendly Options: With almond flour and natural sweeteners, these bars are perfect for gluten-free and vegan diets.
Ingredients You’ll Need
- 2 1/4 cups blanched almond flour: This provides a nutty flavor and a soft texture. It’s a great alternative to traditional wheat flour.
- 1/3 cup tapioca flour or arrowroot: Helps bind the ingredients together while giving a chewy texture. If you’re out, cornstarch can work as a substitute.
- 2/3 cup maple sugar or coconut sugar: Both options give a wonderful depth of sweetness; maple is slightly more caramel-like.
- 1/4 teaspoon fine sea salt: A pinch of salt enhances the sweetness of the blueberries, balancing the flavors beautifully.
- 1/2 teaspoon baking soda: This helps the bars rise slightly and adds a lightness to the texture.
- 6 tablespoons refined coconut oil or ghee, melted: Adds moisture and richness. If you want a coconut flavor, opt for virgin coconut oil.
- 2 teaspoons pure vanilla extract: This essential ingredient deepens the overall flavor of the bars.
- Zest of one lemon: Brings freshness and brightness, enhancing the blueberries’ flavor.
- 2 3/4 cups fresh blueberries: Use ripe, juicy blueberries for the best flavor; frozen berries can also be used but expect a bit more liquid.
- 1 tablespoon lemon juice: Works with the blueberries to create a deliciously tangy filling.
- 3 tablespoons maple sugar or coconut sugar: This is additional sweetness for your filling; you can adjust based on your taste preference.
- 1 1/2 tablespoons tapioca flour or arrowroot: This thickens the filling, helping it to hold together once baked.
How to Make Blueberry Crumble Bars (Almond Flour, Soft & Jammy)
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8×8″ square pan by lining it with parchment paper along the bottom and sides for easy removal later.
- Prepare the Crust: In a large bowl, mix together 2 1/4 cups blanched almond flour, 1/3 cup tapioca flour, 2/3 cup maple sugar, 1/4 teaspoon fine sea salt, and 1/2 teaspoon baking soda. Stir in 6 tablespoons melted coconut oil, 2 teaspoons vanilla extract, and the zest from one lemon. This should create a soft crumbly dough.
- Bake the Base: Press about 2/3 of the dough evenly into the bottom of the lined pan. Bake in your preheated oven for 10-12 minutes, or until it turns lightly golden around the edges.
- Make the Filling: While the base bakes, in a medium saucepan over medium heat, combine 2 3/4 cups fresh blueberries, 1 tablespoon lemon juice, 3 tablespoons maple sugar, and 1 1/2 tablespoons tapioca flour. Cook for 4-5 minutes while stirring gently until the blueberries release their juices and the mixture thickens. Once glossy, remove the saucepan from heat.
- Assemble the Bars: Spread your blueberry filling evenly over the pre-baked crust. Crumble the remaining dough over the top, creating a delicious topping.
- Final Bake: Return to the oven and bake for another 22-25 minutes, until the topping is golden brown, and you see bubbling around the edges of the filling.
- Cool and Slice: Allow the bars to cool on a wire rack in the pan until they reach room temperature. Then, chill for at least one hour before slicing into 16 bars for neat servings. Store any leftovers in the refrigerator for up to five days.
Storing & Reheating
To keep your blueberry crumble bars fresh, store them covered at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the refrigerator for up to five days. You can also freeze the bars for up to three months; just wrap them tightly in plastic wrap followed by foil. To enjoy them warm, pop them in the oven at 350°F for about 10 minutes, or microwave for about 20 seconds. The texture may change slightly after freezing, but they will still taste fabulous when warmed.
Chef’s Helpful Tips
- Ensure your almond flour is fresh for a nutty flavor and perfect crumb. Stale flour can dull the taste.
- When mixing, don’t overwork the dough. This keeps the crust tender.
- Lightly pack the blueberries into your measuring cup; too much packing can cause them to burst while cooking.
- Test for doneness by looking for a golden brown crust and bubbling filling.
- Want extra flavor? Add a pinch of ground cinnamon to the crust mixture for a warm hint.
- Consider making a double batch; they won’t last long!
The Blueberry Crumble Bars (Almond Flour, Soft & Jammy) pack a delicious punch of flavor while being a wholesome option to satisfy your sweet tooth. They’re adaptable, making them suitable for most occasions or any time of day. Whether you enjoy them at breakfast with a cup of coffee or as a late-night indulgence, these bars are sure to impress!
Recipe FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! You can use frozen blueberries in this recipe. Just keep in mind that they will release more liquid during cooking, so you may want to add an extra tablespoon of tapioca flour to help thicken the filling.
How can I adjust the sweetness of the filling?
Feel free to adjust the amount of maple or coconut sugar based on your preference. Taste the blueberry filling as it cooks and add more sugar if needed; remember that the sweetness will intensify a bit during baking.
Can I substitute almond flour with another flour?
While almond flour gives these bars a wonderful flavor and texture, you can substitute it with another nut flour, like hazelnut flour, or a gluten-free flour blend. Just know that this may slightly change the texture and taste.
How long will these bars last?
These blueberry crumble bars can be stored in the refrigerator for up to five days. For the best flavor and texture, enjoy them fresh within a few days of baking.
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📖 Recipe Card
Blueberry Crumble Bars (Almond Flour, Soft & Jammy)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Blueberry Crumble Bars feature a delightful balance of sweet blueberries and a crumbly almond flour topping. With simple ingredients like maple sugar and coconut oil, they’re a must-try for an easy homemade dessert.
Ingredients
- 2 1/4 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 2/3 cup maple sugar or coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 6 tablespoons refined coconut oil or ghee, melted
- 2 teaspoons pure vanilla extract
- zest of one lemon, finely grated
- 2 3/4 cups fresh blueberries
- 1 tablespoon lemon juice
- 3 tablespoons maple sugar or coconut sugar
- 1 1/2 tablespoons tapioca flour or arrowroot
Instructions
- Preheat the oven to 350°F and line an 8×8" square pan with parchment paper.
- In a large bowl, mix almond flour, tapioca flour, maple sugar, salt, and baking soda. Then, add melted coconut oil, vanilla extract, and lemon zest, mixing until a soft crumbly dough forms.
- Press about 2/3 of the dough into the bottom of the lined pan and bake for 10-12 minutes until lightly golden.
- In a saucepan over medium heat, combine blueberries, maple sugar, lemon juice, and tapioca flour. Stir as the mixture thickens for about 4-5 minutes, then cook for another minute before removing from heat.
- Spread the blueberry filling over the pre-baked crust and crumble the remaining dough on top.
- Bake for 22-25 minutes until the topping is golden brown and the filling bubbles at the edges.
- Allow to cool on a wire rack in the pan to room temperature, then chill for at least one hour. Slice into 16 bars and store leftovers in the refrigerator for up to 5 days.
Notes
For a gluten-free version, ensure all ingredients, especially the baking powder, are certified gluten-free.
Experiment with different fruits like raspberries or blackberries for variation.
These bars can be frozen for up to a month, making them a convenient snack option.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
