Blueberry Crumb Bars
A salty, buttery shortbread cookie base and delicious shortbread cookie crumbled on top with a sweet, fruity blueberry filling sandwiched in between.
Equipment
- 8x8 inch baking pan
- Medium Mixing Bowl
Ingredients
Shortbread Cookie
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup ghee melted
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
The Fruit Filling
- 1 cup fresh blueberries
- 1 tablespoon arrowroot powder
- 2 tablespoon maple syrup
- ¼ teaspoon salt
Instructions
- Line an 8x8 inch baking pan with parchment paper and preheat the oven to 350 degrees.
- In a medium mixing bowl, add almond flour, coconut flour, baking powder, and salt. Mix until combined.
- Add in melted ghee, vanilla and maple syrup.
- Mix well using a rubber spatula.
- Press the shortbread mixture to form a layer on the bottom of the baking pan, leaving ¼ of the shortbread mixture in the bowl to use as a crumble later on.
- Bake in the oven for 8-10 minutes.
- In a small saucepan, add blueberries, arrowroot powder, maple syrup and salt. Heat on medium heat.
- Mix with a spoon as you cook. Blueberries will begin to break open from the heat.
- Mix until the blueberry mixture becomes sticky.
- Once the shortbread cookie layer is done baking, remove from the oven and spread the blueberry filling evenly across the shortbread.
- Crumble the rest of the shortbread on top.
- Place the baking pan back in the oven for 14-16 minutes.
- Let cool before serving.
Notes
Store in a tupperware in the fridge for up to 2 weeks.
Nutrition
Serving: 1squareCalories: 211kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 5gCholesterol: 17mgSodium: 247mgPotassium: 33mgFiber: 3gSugar: 8gVitamin A: 9IUVitamin C: 2mgCalcium: 75mgIron: 1mg
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