Description
These Strawberry Crumble Bars feature a buttery almond flour crust filled with sweet, jammy strawberries. Simple to make and bursting with flavor, they are perfect for any 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 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
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper, allowing for overhang.
- 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 until crumbly.
- Press 2/3 of the dough into the prepared pan to create the bottom crust. Bake for 10-12 minutes until lightly 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 until thick and jam-like.
- Spread the strawberry filling over the pre-baked crust and crumble the remaining dough over the top.
- Bake for 25-28 minutes until the top is golden and the filling is bubbling. Cool completely in the pan, then chill for 1-2 hours before slicing into bars.
Notes
For added sweetness, adjust the amount of maple sugar based on personal preference.
Chill the bars for a firmer texture and easier slicing.
Store the bars in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg