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Paleo Blueberry Crumb Bars

Paleo Blueberry Crumb Bars made grain-free, refined sugar-free and dairy-free using almond flour, coconut oil and pure maple syrup. A lovely healthy dessert recipe for berry season.

Paleo Blueberry Crumb Bars - grain-free, refined sugar-free, dairy-free made with almond flour, coconut oil and pure maple syrup | TheRoastedRoot.net

If you made my No-Bake Paleo Lemon Bars, Paleo Chocolate Chip Cookie Bars, or my Vegan Strawberry Crumb Bars, you’re going to go crazy over the blueberry version. 

…and if you haven’t made my dessert bar recipes yet, you’re in for a special treat! 

Tangy, perfectly sweet, grain-free, and absolutely delicious, you’d never know these blueberry crumb bars are actually healthy enough to eat for breakfast. They are lower in sugar than your standard treat and are made with all star clean ingredients.

How about we bake a batch??

Paleo Blueberry Crumb Bars - grain-free, refined sugar-free, dairy-free made with almond flour, coconut oil and pure maple syrup | TheRoastedRoot.net

How to Make Blueberry Crumb Bars:

Begin by making the 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 in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.

Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. Add ⅓ cup of chopped walnuts (or pecans) to the bowl (if desired).

Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until crust is golden brown and appears as though it has set up. Remove from the oven and allow crust to cool.

While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use.

Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on.

Bake 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.

Paleo Blueberry Crumb Bars - grain-free, refined sugar-free, dairy-free made with almond flour, coconut oil and pure maple syrup | TheRoastedRoot.net

Recipe Adaptations:

  • Replace the blueberries with raspberries, strawberries, or cherries
  • Substitute hazelnut flour for the almond flour.
  • Use arrowroot flour instead of tapioca flour.
  • Swap out the walnuts in the topping for pecans, or omit the whole nuts altogether.
  • Make these low-carb by using a sugar-free liquid sweetener to replace the pure maple syrup.

Paleo Blueberry Crumb Bars - grain-free, refined sugar-free, dairy-free made with almond flour, coconut oil and pure maple syrup | TheRoastedRoot.net

Enjoy these beautiful bars!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Paleo Blueberry Crumb Bars, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Paleo Blueberry Crumb Bars - grain-free, refined sugar-free, dairy-free made with almond flour, coconut oil and pure maple syrup | TheRoastedRoot.net
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4.60 from 22 votes

Paleo Blueberry Crumb Bars

Grain-free paleo crumb bars are a healthy, delicious fresh dessert
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts & Treats
Cuisine: American
Servings: 12 bars
Calories: 151kcal
Author: Julia

Ingredients

Blueberry Filling:

Crust & Topping:

Instructions

  • 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 ½ cup of the crust mixture and place it in a bowl to use as the topping. Add ⅓ cup of chopped walnuts (or pecans) to the bowl (if desired).
  • Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until crust is golden brown and appears as though it has set up. Remove from the oven and allow crust to cool.
  • While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use.
  • Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on.
  • Bake 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.

Nutrition

Serving: 1of 12 | Calories: 151kcal | Carbohydrates: 11.5g | Protein: 3g | Fat: 11.4g | Fiber: 2g | Sugar: 7g
5-Ingredient Blueberry Crumb Bars - paleo, gluten-free, grain-free, naturally sweetened, dairy-free and delicious!
Recipe Rating




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Emily

Thursday 16th of November 2023

I plan to make these tomorrow w/cherries. Seems to me that it might not be as easy to smash the cherries as the blueberries. Would you recommend cutting them in half before placing them in the saucepan? Or should I just go it & see what happens???

Elaine

Wednesday 13th of September 2023

Wow. Yummy! I did not expect good results on my first try, because I reduced sugar in both components. Both crust and filling took longer to cook, but the bars were super. I used 2.5 cups blueberries with no maple syrup. For the crust I used 2 T maple syrup and 3.5 T melted butter, and added the optional walnuts. Kirkland brand almond flour. These are surprisingly light and buttery. I could almost eat the whole pan. Eeek. Thank you for the great recipe and for helping me out when I bought too many blueberries.

I appreciate you so much! Free recipes on the Web keeps me going through some tough times and creates a lot of fun, like today, when I dropped some of my chores to bake instead.

Julia

Thursday 14th of September 2023

I love hearing all of this, Elaine! Thanks so much for sharing your changes - this is super helpful to others who want to try the same thing! I love that these bars don't need a lot of sugar to taste so nice and inviting. Happy baking! xo

Lucie

Saturday 15th of July 2023

Love these. Tried with blueberries and raspberries and also substituted part of almond flour with hazelnut flour. Everyone liked them

Julia

Thursday 20th of July 2023

Yaay! I'm happy to hear that! Thanks so much for sharing your experience, Lucie! xo

Cat

Monday 19th of June 2023

Thank you so much for this recipe it is just the right amount of sweetness and delicious! Because we have a lot of blueberries, I doubled the filling and added a teaspoon of real vanilla extract, I also used cornstarch to thicken as we didn't have tapioca and they turned out amazing!

Julia

Friday 23rd of June 2023

Ooh, that sounds amazing! I love the idea of using more blueberries! xo

Shana

Saturday 13th of May 2023

These came out delicious. I substituted the blueberries with blackberries!

Julia

Sunday 14th of May 2023

Sounds amazing, Shana! Thanks for sharing!

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