Strawberry Crumb Bars (Paleo, Gluten Free) Recipe
Delicious and healthy strawberry crumb bars featuring a tender almond flour crust and crumble topping with a gooey strawberry filling. These bars are paleo, gluten free, dairy free, and egg free, making them a perfect treat for those with dietary restrictions or anyone seeking a wholesome dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 bars (in an 8x8 inch pan)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Filling
- 3 cups chopped frozen strawberries (about 12 oz)
- 2 Tbsp maple syrup
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 Tbsp tapioca starch
Crust and Crumble
- 2 ¼ cups blanched almond flour (205g)
- ¾ cup tapioca starch (90g)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup palm shortening (93g) or butter
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 inch or 11×7 inch baking dish with parchment paper and set aside to prevent sticking and ease removal.
- Make the Filling: Combine chopped frozen strawberries, maple syrup, fresh lemon juice, lemon zest, and tapioca starch in a small saucepan. Cook over medium heat for 20 minutes, stirring frequently and scraping the sides to prevent burning, until the filling thickens and becomes gooey.
- Make the Crust and Crumble Dough: In a large bowl, mix almond flour, tapioca starch, baking powder, and salt. Add palm shortening, maple syrup, and vanilla extract. Stir first with a spatula or fork, then use your hands to fully combine into a dough.
- Assemble the Bars: Press half of the dough evenly into the prepared baking dish to form the crust. Pour the cooked strawberry filling over the crust. Crumble the remaining dough on top and gently press so some crumble sinks into the filling.
- Bake: Bake in the preheated oven for 35 minutes, until the topping is lightly golden and the filling is bubbling.
- Cool and Serve: Allow bars to cool completely in the baking dish at room temperature. Serve warm or refrigerate overnight for cleaner slices. Store any leftovers in an airtight container in the fridge.
Notes
- Using frozen strawberries ensures a thick filling; fresh can be used but may yield a looser filling.
- Chilling the bars overnight improves slicing and texture.
- Palm shortening can be substituted with butter if not strictly paleo.
- Tapioca starch acts as a thickener and binder, important for gluten free structure.
- Line your pan with parchment paper for easy removal and clean edges.
