Description
These Strawberry Crumble Bars made with almond flour and fresh strawberries are irresistibly delicious. Perfect for a quick dessert that everyone will love!
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 tablespoons arrowroot flour or tapioca
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper, allowing overhang for easy removal.
- In a large bowl, mix together almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest until crumbly dough forms.
- Firmly press 2/3 of the dough into the bottom of the prepared baking dish to create the base. Bake for 10-12 minutes until lightly golden.
- In a medium saucepan, combine chopped strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5-7 minutes, stirring frequently until the mixture thickens and looks 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 is bubbly. Cool completely and chill for 1-2 hours before slicing into bars.
Notes
Allow bars to cool completely and chill for best texture before slicing.
Store bars covered in the refrigerator for up to 5 days.
Adjust sweetness by adding more or less maple sugar to the filling as desired.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg