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.
Nutrition Information
Doreen says
Very delicious. I received lots of fresh blueberries so perfect timing to try this recipe. So very moist and happy this can be frozen. I look forward to my single serving bites put away in the freezer for a sweet treat!!
Jessica DeMay says
Thanks for making them, Doreen!
Cheryl says
I made this for a dessert to take to a family gathering. Everyone lo loved it!
Jessica DeMay says
Thanks for making them!
Stephanie says
These were delicious! Thank you!
Kelly says
Awesome recipe! Wasn’t quite sweet enough for me though so I added 1/3 cup maple sugar to the crust and 2 tablespoons of maple sugar to the filling. Turned out perfectly. My family all wanted seconds😋
Jessica DeMay says
Thanks, Kelly!
Sharon says
I just made these bars and wondered if they can be frozen
thanks!
Jessica DeMay says
Thanks for making them and yes, they can be frozen!
Teresa says
Great recipe. I replace almond flour with cassava and it still came out great!
Jessica DeMay says
Thanks, Teresa! I'm so glad you love them and great to know that cassava flour works 🙂
Becky says
These are fantastic! I reserve saying “they’re just as good as the original” for very few recipes. This is most definitely one of them! The crust tastes buttery and there’s no butter! I will use this crust for many other desserts. Thanks so much for a recipe that makes me feel like I’m cheating!
Jessica DeMay says
You're welcome and thank you for making them!
Tiffany Silvertooth says
These were so delicious! The whole family loved them. It might be my new favorite paleo dessert. After a trip to the blueberry farm this week, this was the perfect dessert to use some of those tasty berries. Thanks for sharing!!
Jessica DeMay says
You're welcome, Tiffany! Thanks for making them and so glad you like them!
Leah says
I double the recipe and make in a 9x13 because it is just that good!! I add some coconut to the crust because why not!! and lemon zest to the filling because - yes! delicious!!
Jessica DeMay says
Thanks, Leah! So glad you love them!