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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Sarah says
Hey! Excited to try these. Have you tried using frozen blueberries?
Jessica DeMay says
Hi Sarah- yes! Frozen works great! Hope you enjoy 🙂
Kristen says
Do you have the calorie nutritional information for these
Jessica DeMay says
Hi Kristen- no, I don't calculate calories for my recipes. You can use a site like My Fitness Pal if you need to know.
Heather says
These were delicious! I had to adjust my baking time/temp because of high elevation (I assume), but the flavor was amazing. My husband is obsessed!
Jessica DeMay says
Thanks for trying them, Heather! So glad your husband likes them!
Stephen says
I've been making these for 6 months and love love love them. They are especially tasty on the second day (if they last that long...)
Jessica DeMay says
Thanks, Stephen! I'm so glad you love them. Thanks for making them and for taking time to leave feedback 🙂
Sallie says
These are a favorite in my family even though I am the only one following a gf diet! Just wondering if they could be frozen?
Jessica DeMay says
Thanks, Sallie! I'm so glad they're enjoyed. Yes, they freeze great!
Sallie says
These are a favorite in my family even though I am the only one following a gf diet! Yum!!
Pam says
Hi! Absolutely scrumptious! Whole family loved them. Want to double the recipe and wondering if you'd know what the bake time would look like?
Jessica DeMay says
Thanks, Pam! I would put it in a 13x9 and maybe add 5 min baking time to it. So glad you like it!
Hannah says
Very delicious. I will try making them following the directions next time,😊 but just saying I made my bottom layer, pressed it into the pan, then topped the mixed berries, maple syrup and starch (Uncooked) on the crust. Then put on final crumbs and baked it 20 minutes. It turned out really good. I did use a Saskatoon berry instead of blueberries, just because I had them.
I accidentally didn’t follow directions which I don’t usually recommend, but was very pleased with the delicious flavours and texture. Company really enjoyed them. A definite keeper.
Jessica DeMay says
Thanks, Hannah! I'm glad it still worked out even though you made it a little differently. So happy you love them!
Courtney says
This is delicious!! I used arrowroot instead of tapioca starch and it worked really well. Thanks for the awesome recipe!
Jessica DeMay says
You're welcome, Courtney! Thanks for trying them!
Jodie says
These are amazing!
Jessica DeMay says
Thanks, Jodie!
Vanessa says
Could you use frozen blueberries?
Jessica DeMay says
Hi Vanessa- yes, that works!
Ashley says
Family loved it. Made it for Mother’s Day 2020
Jessica DeMay says
Thanks for making them, Ashley and so glad the family enjoyed them!