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Cherry Blueberry Crumble Bars

Yields9 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Filling Ingredients
 2 cups blueberries, fresh or frozen
 2 cups pitted cherries, fresh or frozen
 juice of one lemon
 zest of one lemon
 1 tsp vanilla extract
 2 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp of water
Crust & Crumble Ingredients
 2 cups almond flour
 2 cups gluten-free rolled oats
 1 cup raw almonds, roughly chopped
 ½ cup coconut oil
 ½ cup maple syrup
 1 tsp vanilla extract
 ½ tsp salt

Preheat oven to 350 degrees.

Line an 8x8 baking sheet with parchment paper and set aside.


In a large bowl, add almond flour, oats, almonds, coconut oil, maple syrup, vanilla extract and salt. Mix to combine well.


Take 2/3 of the crust/crumble mixture and press into the bottom of your lined baking pan. Use your fingers to create an even layer.

Bake for 15 minutes, then allow to sit for 5 minutes on the countertop. While crust is baking, make the filling.


For the filling, mix cornstarch or arrowroot starch with water and set aside.

To a medium sized sauce pan, add blueberries, cherries, lemon juice, lemon zest and vanilla extract. Cook over medium heat until berries thaw (if frozen) and begin to release their juices, about 5-10 minutes.


Add the diluted cornstarch or arrowroot starch mixture and mix well. Allow to sit over medium heat until bubbling and thickened.

Set filling aside and allow to cool slightly.


Pour berry filling on top of crust and spread into an even layer.

Then take the remaining crust/crumble mixture and use fingers to arrange on top. It does not need to cover the berry filling completely.


Bake for 30 minutes, until the topping begins to brown slightly.


Allow to cool completely before slicing into 9 squares. If not, the berry mixture won't be set up entirely.

Serve with ice cream or whipped cream. Enjoy!

Nutrition Facts

Servings 9