These Paleo Blueberry Pie Crumb Bars are simple to make and so delicious. A shortbread crust, thick layer of blueberries, and a crumble topping. These layered bars are gluten free, dairy free, vegan, and naturally sweetened.
I am obviously trying to pack in all the summer recipes while I can. I posted these Paleo Blueberry Baked Fritter Bites last week, this Paleo Lemon Zucchini Coffee Cake that is a must-make, and this Paleo Double Chocolate Zucchini Bread that is nut free and so delicious. My brain is switching gears to fall so this may be my last summer post.
This recipe is based off my Paleo Raspberry Crumb Bars that are super popular. And I made a fall version, Paleo Apple Pie Crumb Bars. This shortbread recipe is my tried and true go-to that is melt in your mouth good and sweetened just right.
The fresh blueberries are cooked down into a fresh, thick sauce. Almost like a jam, but not as jiggly or sweet. That is spread on a simple shortbread crust, topped with more shortbread that makes a crumble topping and baked until golden brown and delicious!
These do need to be kept in the fridge after the first day or they get pretty soft. It's not a bad thing though. Cold blueberry bars. Yum!
These Paleo Blueberry Pie Crumb Bars are the perfect way to use up those summer berries. The soft shortbread, freshness from the blueberries and crumb topping will make you love them so much!
Here are my other crumb bars you may like: Paleo Raspberry Crumb Bars and Paleo Apple Pie Crumb Bars.
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Paleo Blueberry Pie Crumb Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Blueberry Filling
- 1 ¾ cup blueberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca starch
- ¼ teaspoon salt
Crumb Topping
- ¼ shortbread mixture from the crust
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press ¾ of the mixture (the other ¼ will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
- While the base is cooking, make the filling. In a sauce pan combine the blueberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the blueberries to break down. Cook for 7-9 minutes, until the mixture is thick and no large blueberries remain. Scrap mixture into a small bowl and refrigerate until needed.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.
- Spread the blueberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
Rochelle says
I added pumpkin seed powder to the filling for a hidden boost of protein!
Jessica DeMay says
Great idea! Thanks for trying them!
Ali Jenkins says
Made these yesterday, and they were amazing! Trying to resist eating the whole pan at once. I sprinklee little bit of cinnamon and maple sugar on top before i put them in the oven.
Jessica DeMay says
Thanks for trying them, Ali! I'm so glad you like them! That topping sounds so good!
Erica says
I made these this morning with my nephew who is learning to make healthier dessert options. We LOVED them! Thank you for a great recipe!
Jessica DeMay says
You're welcome, Erica! Thanks for trying them and I'm so glad you like them!
Cindy says
Could i use frozen blueberries instead of fresh?
Jessica DeMay says
Hi Cindy- yes, that will work. Enjoy!
Robbin Kelly says
Made these tonight, and they were delicious! Thank you so much for this wonderful recipe. What’s the best way to store them?
Jessica DeMay says
You're welcome! Thanks for trying them. Covered in the fridge is best.
michele says
just made these!! oh so yummy! thank you for sharing!
Jessica DeMay says
You're welcome! Thanks for trying them, I'm so glad you like them!
Sadie says
OMG.. these are amazeballs. I used cashews instead of pecans, but doesn't seem like it would be any different. A++ for these delicious little things.
Jessica DeMay says
Thanks, Sadie! I'm so glad you like them!
Julia Mueller says
These look like absolute perfection!!! You have me dreaming about these for breakfast. Definitely a must try!
Jessica DeMay says
Thanks, Julia!
Teresa Gieschen says
I have made these along with the raspberry crumb bars and the apple crumb bars and all are delicious. These are easy to make and honestly the fact that there is no sugar or flour ( other than the maple syrup) makes me appreciate these even more. I love the addition of the fresh fruit so what ever I find fresh at the store becomes my crumble addition. Thanks for another great recipe.
Stephanie says
These look so yummy! I have a nut allergy- do you think I could just replace with gluten free flour? (Also for the coconut flour?)
Jessica DeMay says
Hi Stephanie- yes, I think a gf mix would work. Enjoy!