Description
These Strawberry Crumble Bars make a delightful treat with their buttery almond flour crust, sweet strawberry filling, and easy prep! Perfect for gatherings or a sweet snack anytime.
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, leaving some overhang.
- In a large bowl, mix almond flour, arrowroot or tapioca flour, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest to form a crumbly dough.
- Press 2/3 of the dough into the bottom of the lined baking dish. Bake the crust for 10-12 minutes or 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, 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 filling is bubbling. Cool in the pan until room temperature, then chill for 1-2 hours before slicing into bars.
Notes
For a richer flavor, use ghee instead of coconut oil.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ensure the strawberry filling reaches a jam-like consistency for the best results.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg