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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
Directions
1

Preheat oven to 350 degrees.

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

2

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

3

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.

4

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.

5

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.

6

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.

7

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

8

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