Description
These Strawberry Crumble Bars combine almond flour and fresh strawberries in a buttery, crumbly dessert. Perfect for gatherings or a quick sweet treat, they offer a delightful flavor with simple prep.
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 tablespoon refined coconut oil melted, or ghee
- 2 teaspoon 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 tablespoon arrowroot flour or tapioca
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, mix almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, coconut oil or ghee, vanilla, and lemon zest until crumbly. Press 2/3 of the dough firmly into the bottom of the prepared pan to form the crust. Bake the crust for 10–12 minutes until lightly golden.
- In a medium saucepan, combine strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5–7 minutes, stirring often until thick and jam-like.
- Spread the strawberry filling over the pre-baked crust and crumble the remaining dough on top.
- Return to the oven and bake for 25-28 minutes until golden and the filling is bubbling. Let it cool in the pan to room temperature, then chill for 1-2 hours before slicing into bars. Store covered in the refrigerator for up to 5 days.
Notes
For best results, ensure the strawberry filling is thick before spreading it on the crust.
Chilling the bars is crucial for achieving a nice texture when slicing them.
Feel free to substitute the strawberries with other berries if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg