5-Ingredient Almond Flour Strawberry Crumb Bars with a buttery shortbread crust and delightful crumble topping. Only a handful of ingredients, grain-free, and refined sugar-free!
Fellow fruit dessert lovers, you’ll get a kick out of these easy Almond Flour Strawberry Crumb Bars!
Simple to make using 5 basic ingredients, this easy recipe requires zero baking experience and no fancy tools.
The end result is a delicious treat that resembles strawberry pie, without all the work!
Inspired by my Almond Flour Blackberry Crumb Bars, each bite is an explosion of berry flavor with a buttery crisp topping.
Gluten-free, refined sugar-free and easy to make dairy-free, this amazing strawberry dessert recipe is ideal for those with dietary restrictions, yet they taste just like the real deal!
Let’s discuss the simple ingredients in detail, as each one serves an important role.
Strawberry Crumb Bar Ingredients:
Fresh Strawberries: Fresh fruit is the main ingredient! For the best results, pick up ripe strawberries, as they have the best burst of berry flavor.
Almond Flour: Taking the place of all-purpose flour, we use finely ground almond flour. Almond flour contains healthy fats, plant based protein, and fiber, which gives these healthy strawberry crumble bars some nutrition.
Pure Maple Syrup: The sweetener! I like using pure maple syrup as an unrefined sweetener. See options below for other sweeteners.
Butter: Unsalted butter helps bind the almond flour together and brings incredible buttery flavor to the shortbread crust and crumb topping.
Tapioca Flour: Used to thicken the strawberry mixture into a jammy consistency. Replace it with arrowroot starch, corn starch, or gluten-free all-purpose flour.
Sea Salt: A pinch of sea salt enhances flavors!
Other Variations:
- Prefer regular flour or a gluten-free flour blend? Make my Strawberry Oatmeal Bars.
- Make the bars dairy-free by using melted coconut oil instead of melted butter.
- Use regular granulated sugar instead of pure maple syrup. Brown sugar, white sugar, coconut sugar, and sugar-free sweetener all work. If you do so, use 6 tablespoons of butter in the crust and 3 tablespoons of sugar.
- Skip the tapioca flour if you don’t have it on hand. Simply cook the strawberry mixture a little longer, until it resembles the consistency of jam.
- Add 1 teaspoon of pure vanilla extract.
- Grate lemon zest into the fruit filling for some extra spunk.
Now that we’ve covered the wholesome ingredients, let’s bake a batch!
Step-By-Step Instructions:
Step 1: Make the Almond Flour Crust and Topping:
Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
Measure out ⅓ cup of the crust mixture and set it aside to use as the topping later.
Transfer the remaining crumble mixture to the parchment-lined baking dish and press it into an even layer. Use a fork to poke several holes in the crust. Bake for 12 to 14 minutes, or until the crust is golden brown around the edges.
Remove the crust from the oven. Prepare the strawberry mixture while the crust is pre-baking.
Step 2: Prepare the Strawberry Filling:
Transfer the chopped strawberries and pure maple syrup to a small saucepan. Cover with a lid, heat over medium heat on the stove top. Bring the strawberry mixture to a full boil.
Once the strawberries start letting out liquid, use a potato masher to mash the strawberries. You can also use a fork.
Stir in the tapioca flour and continue cooking until the mixture is thick, about 5-10 minutes total. Remove from heat and set aside until the crust is ready.
Step 3: Assemble the Strawberry Bars:
Pour all of the strawberry filling mixture over the prepared crust and spread it into an even layer.
Sprinkle the remaining ⅓ cup of reserved topping mixture on top of the strawberry layer.
Bake for 12-18 minutes, or until the topping is golden-brown. Remove the crumb bars from the oven and let them cool for at least 30 minutes before slicing and serving.
Chill the bars in the refrigerator to speed up the process.
For a decadent dessert, serve these strawberry pie bars with a scoop of dairy-free vanilla ice cream.
Storage Options:
- Room Temperature: Cover the pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Store bars in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze in a large zip lock bag for up to 3 months.
And that’s it! Your next favorite strawberry dessert! It’s the perfect way to enjoy strawberry season and perfect for sharing with friends and family.
If you enjoy fruit crumble bars, also try these delicious treats!
More Crumb Bar Recipes:
- Paleo Blueberry Crumb Bars
- Cherry Pie Bars
- Paleo Apple Pie Bars
- Raspberry Crumb Bars
- Healthy Pear Crumb Bars
Enjoy!
Almond Flour Strawberry Crumb Bars Recipe
Equipment
Ingredients
Strawberry Filling:
- 2 cups fresh strawberries chopped
- 2 Tbsp pure maple syrup
- 2 tsp tapioca flour
Crumb Bar Crust and Topping:
- 2 cups finely ground almond flour
- 4 Tbsp unsalted butter melted
- 3 Tbsp pure maple syrup
- Pinch sea salt
Instructions
Make the Almond Flour Crust and Topping:
- Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
- Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
- Measure out ⅓ cup of the crust mixture and set it aside to use as the topping later.
- Transfer the remaining crumble mixture to the parchment-lined baking dish and press it into an even layer. Use a fork to poke several holes in the crust. Bake for 12 to 14 minutes, or until the crust is golden brown around the edges.
- Remove the crust from the oven. Prepare the strawberry mixture while the crust is pre-baking.
Prepare the Strawberry Filling:
- Transfer the chopped strawberries and pure maple syrup to a small saucepan. Cover with a lid, heat over medium heat on the stove top. Bring the strawberry mixture to a full boil.
- Once the strawberries start letting out liquid, use a potato masher to mash the strawberries. You can also use a fork.
- Stir in the tapioca flour and continue cooking until the mixture is thick, about 3-8 minutes total. Remove from heat and set aside until the crust is ready.
Assemble the Strawberry Bars:
- Pour all of the strawberry filling mixture over the prepared crust and spread it into an even layer. Sprinkle the remaining ⅓ cup of reserved topping mixture on top of the strawberry layer.
- Bake for 12-18 minutes, or until the topping is golden-brown. Remove the crumb bars from the oven and let them cool for at least 30 minutes before slicing and serving.
- Chill the bars in the refrigerator to speed up the process.
- For a decadent dessert, serve these strawberry pie bars with a scoop of vanilla ice cream!
Nutrition
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