Almond Flour Blackberry Crumb Bars Recipe

Enjoy gooey blackberry crumb bars with a buttery shortbread crust and crumble topping made with simple ingredients.


Shortbread Crust and Topping: – 2 ½ cups superfine almond flour – 4 Tbsp coconut oil* – 3 Tbsp pure maple syrup – Pinch sea salt Blackberry Filling: – 3 cups fresh or frozen blackberrie – 3 Tbsp water – 2 Tbsp pure maple syrup – 1 Tbsp tapioca flour – Pinch sea salt


Pre-heat the oven to 350 degrees F and line an 8-inch square baking pan with parchment paper for the crust and topping.

Step 1

Mix shortbread crust and topping in a large bowl. Do not separate dry and wet ingredients—mix them. The mixture should be dry like cookie dough.

Step 2

Reserve ½ cup of dough for crumble topping. In the parchment-lined pan, press the remaining crust mixture evenly. Multiple dough forkholes.

Step 3

Bake the crust for 10-12 minutes on the centre rack of the preheated oven until golden brown. In a medium saucepan, mix blackberry filling ingredients. 

Step 4

Cover and boil the mixture over medium-high heat. Mash blackberries with a fork or spoon on medium heat after boiling. Stir the filling for 3–5 minutes to thicken.

Step 5

To make Blackberry Bars, evenly spread blackberry filling on the crust. Cover blackberries with remaining crumble.

Step 6

Bake bars on the centre rack at 350 for 20–25 minutes until crumb topping is golden brown and blackberry mixture is bubbly.

Step 7

Cut and serve the bars after they cool. To speed this up, refrigerate the bars after 10-15 minutes (until the pan is cool enough to touch). One sharp knife cuts each bar on a cutting board.

Step 8

Store bars in an airtight container in the fridge for 7 days. Plastic-wrapped bars can be stored at room temperature for 2 days, but refrigeration is recommended. 

Step 9

Freeze the bars in a bag or container for 3 months.

Step 10

See Also

See Also

Crock Pot Chicken Tortilla Soup Recipe