Description

These Strawberry Crumble Bars feature a buttery almond flour base and a luscious strawberry filling. With simple prep and delicious flavors, they’re perfect for any dessert lover looking for a homemade treat.

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 tablespoon arrowroot flour or tapioca

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Instructions

Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving overhang on the sides for easy removal.
In a large bowl, mix the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, coconut oil or ghee, vanilla extract, and lemon zest until crumbly.
Press 2/3 of the mixture firmly into the bottom of the baking dish to form the crust. Bake 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 the mixture is 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 the top is golden and the filling bubbles. Let cool completely in the pan, then chill for 1-2 hours before slicing.
Store the bars in the refrigerator for up to 5 days.

Notes

Chilling the bars helps achieve the best texture before slicing.
For a sweeter taste, adjust the maple sugar in the filling according to preference.
These bars can be covered and stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg