Crumble Bars: The Perfect Blueberry Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and just as nutritious.

Preheat oven to 350°F (175°C).

Toast almond flour in a dry frying pan over medium heat for 5 to 7 minutes until golden brown. Let cool for 10 minutes.

In a food processor, combine toasted almond flour, coconut flour, and salt. Process until well combined.

Add maple syrup and chilled butter to the flour mixture and process until it resembles dough.

Reserve about 1 cup of the dough and press the rest into an 8 x 8 inch baking dish to form the crust.

Bake the crust for 18 to 20 minutes until golden brown. Let cool for 5 minutes.

In a medium saucepan, combine blueberries, maple syrup, lemon juice, cinnamon, and tapioca flour. Cook over medium-low heat for 5 to 6 minutes until thickened, stirring frequently.

Pour the blueberry filling over the cooled crust and smooth it out evenly.

Crumble the reserved dough over the blueberry filling and sprinkle with pistachios.

Bake again for 15 to 18 minutes until the crumble is golden brown. Let cool completely, then refrigerate for 2 to 3 hours before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens