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.
Samantha says
These were fabulous! Not too sweet, so delicious warm, perfect textures…. so hard not to eat the whole thing! I added a little lemon zest to the jam because I had it sitting around and it was a nice touch. I’m wondering how they do after being frozen? If I leave it out I will definitely eat the whole thing lol. Thanks for the great recipe! I’m excited to keep making this.
Jessica DeMay says
You're welcome- thanks for making them! Love the idea of adding lemon. They freeze great so go ahead and freeze any extra.
Kristin Detiveaux says
We really enjoyed these bars. I needed a quick dessert this weekend and these were perfect!
Jessica DeMay says
Thanks, Kristin! So glad you like them and thanks for making them!
Lisa says
Delish! We love blueberry desserts. This was really tasty and not overly sweet.
Amanda says
These were delicious. Next time I will add a tad more coconut oil for binding purposes. But a hit in our family and my little ones loved it.
Jessica DeMay says
Thanks for trying them, Amanda and so glad they were enjoyed!
Natalie says
Can I use corn starch instead of tapioca flour?
Dr. Rachel Wetzel says
this is my favorite recipe right now. I seriously bake this every week. crumbs & cobblers are my favorite. THIS IS THE BEST!
Jessica DeMay says
Thanks! So glad you love them!
Rachel says
Can the flours be substituted? I don’t have almond flour on hand.
Kathleen says
I loved this recipe and have made it several times. I went to make it again and discovered the printed copy of the recipe was missing. I could not find it anywhere! I was soooo bummed. I even did searches online but to no avail! I couldn’t believe how many recipes there were but none of them were as good as this one. Imagine my excitement when I found this again today. I have bookmarked it in several places (😂) and printed it again. I don’t normally leave reviews but I wanted to this time to let you know how much I enjoyed this and for sentimental reasons also bc my daughter’s name is Jessica. 🥰.
Tracie says
These were delicious! I used monk fruit sweetener and added a bit more coconut oil! Really delicious
Jessica DeMay says
Thanks, Tracie- I'm so glad you like them!
Erin says
I am in love with this recipe!!!!!! So delicious!
Jessica DeMay says
Thanks, Erin! So glad you like them!