Blueberry Crumble Bars

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These blueberry crumble bars are made with a sweet, slightly tangy, blueberry filling sandwiched between a grain-free shortbread crust and crumble. They are easy to make, AIP and always popular when shared with friends.

Blueberry Crumble Bars
 
Prep time
Cook time
Total time
 
Serves: 9 bars
Ingredients
  • For the blueberry filling:
  • 2 cups blueberries
  • ¼ cup maple syrup
  • 1 teaspoon vanilla

  • For lemon juice slurry to thicken filling:
  • juice of 1 lemon (at least ¼ cup)
  • 1½ tablespoons tapioca starch

  • For the crust / topping:
  • 2 cups Beth Blends grain-free flour blend
  • ⅓ cup melted ghee
  • ⅓ cup maple syrup
  • ¼ teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F and line an 8x8-inch square baking dish with parchment paper.
  2. Crust/ Topping: Mix all crust ingredients together in a medium bowl. Stir until well combined and you have a slightly sticky, sand-like texture.
  3. Press about ½ or up to ¾ (depending on how much you want for your topping) of the dough into the lined baking dish in an even layer. Use a fork to poke holes just at the top of the crust to allow steam to vent.
  4. Bake the crust at 350 degrees F for 10 to 15 minutes until golden and then remove from the oven and set aside.
  5. Berry Filling: Add the blueberries, maple syrup and vanilla to a non-stick pot. Bring the berries to a boil and let them cook for 10 minutes.
  6. While the berries are cooking, whisk together the lemon juice and tapioca until well combined.
  7. Once the berries have cooked, remove them from the heat, allow to cool slightly (about 5 minutes) and stir in the tapioca slurry until well combined and the berries have thickened.
  8. Assembling the Bars: Pour the thickened blueberry filling over the par-baked crust and spread out into an even layer to cover all of your crust.
  9. Now, use your fingers to sprinkle the crumble topping evenly over the filling.
  10. Bake the bars at 350 degrees F for 20 to 25 minutes until filling is bubbly around the edges and the topping begins to turn golden brown.
  11. Let the bars cool completely before slicing. Enjoy!

 

About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.

5 comments

  • Simona says

    Thank you
    Could you suggest a quantity of arrow root instead of tapioca starch? I don’t have tapioca starch.

  • Kelly says

    Can you suggest a substitute for the Beth Blends flour blend?

  • Deborah says

    Beth Blends has 2 types of flour and I was wonder which one is used here? Thank you Deborah

  • Robin says

    Hi- yes- I have the same question as Kelly. Can you suggest a substitute for the Beth Blends flour blend? And just thinking this recipe is for after ghee is reintroduced- thank you.

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