Uploaded May 2020 | Updated September 2026, 2 weeks ago
FULL POST: feastingonfruit.com/berry-crumb-bars
Crust/Crumble
* 2 cups (240g) almond flour
* 1/4 cup (30g) coconut flour
* 2/3 cup (110g) coconut sugar
* 1/2 cup (40g) rolled oats (sliced almonds for paleo)
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1/4 tsp ginger
* 1/4 tsp salt
* 1/2 cup (125g) nut/seed butter
* 1/2 cup (100g) coconut oil
* 1 tsp vanilla extract
* 1 tbsp lemon juice
Filling
* 4 cups fresh or frozen berries (I used a mix of strawberries and raspberries, but any works)
* 3 tbsp coconut sugar
* 1 1/2 tbsp arrowroot (or cornstarch)
* 1 tbsp lemon juice
Instructions
1. Combine filling ingredients in a saucepan over medium heat and bring to a boil. Reduce to a simmer and stir/cook for 5-7 minutes until thickened. Transfer to a glass dish, and set aside to cool.
2. Preheat the oven to 350ºF.
3. Toss together the almond flour, coconut flour, coconut sugar, oats/almonds, baking soda, spices, and salt.
4. In a separate bowl, combine the nut/seed butter, coconut oil, vanilla, and lemon juice. Melt and whisk together until smooth.
5. Add to the dry ingredients and mix until even coated and crumbly.
6. Press half into the bottom of a greased 8x8" baking dish.
7. Top with cooled berry mixture.
8. Disperse the remaining on top, pressing in gently.
9. Bake for 25-30 minutes at 350ºF until golden brown on top.
10. They will be quite fragile and crumbly if you slice them warm, so chill first for really clean squares. If you want to eat them warm, it will be more of a messy (but delicious!) bowl/spoon situation.
INGREDIENTS
almond flour: amzn.to/2WHlbvl
coconut flour: amzn.to/3e1rbon
coconut sugar: amzn.to/3d1U2bK
rolled oats: amzn.to/2LVa9uR
vanilla extract: amzn.to/2P3260J
arrowroot: amzn.to/36cE7Fe
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
FULL POST: feastingonfruit.com/berry-crumb-bars
Crust/Crumble
* 2 cups (240g) almond flour
* 1/4 cup (30g) coconut flour
* 2/3 cup (110g) coconut sugar
* 1/2 cup (40g) rolled oats (sliced almonds for paleo)
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1/4 tsp ginger
* 1/4 tsp salt
* 1/2 cup (125g) nut/seed butter
* 1/2 cup (100g) coconut oil
* 1 tsp vanilla extract
* 1 tbsp lemon juice
Filling
* 4 cups fresh or frozen berries (I used a mix of strawberries and raspberries, but any works)
* 3 tbsp coconut sugar
* 1 1/2 tbsp arrowroot (or cornstarch)
* 1 tbsp lemon juice
Instructions
1. Combine filling ingredients in a saucepan over medium heat and bring to a boil. Reduce to a simmer and stir/cook for 5-7 minutes until thickened. Transfer to a glass dish, and set aside to cool.
2. Preheat the oven to 350ºF.
3. Toss together the almond flour, coconut flour, coconut sugar, oats/almonds, baking soda, spices, and salt.
4. In a separate bowl, combine the nut/seed butter, coconut oil, vanilla, and lemon juice. Melt and whisk together until smooth.
5. Add to the dry ingredients and mix until even coated and crumbly.
6. Press half into the bottom of a greased 8x8" baking dish.
7. Top with cooled berry mixture.
8. Disperse the remaining on top, pressing in gently.
9. Bake for 25-30 minutes at 350ºF until golden brown on top.
10. They will be quite fragile and crumbly if you slice them warm, so chill first for really clean squares. If you want to eat them warm, it will be more of a messy (but delicious!) bowl/spoon situation.
INGREDIENTS
almond flour: amzn.to/2WHlbvl
coconut flour: amzn.to/3e1rbon
coconut sugar: amzn.to/3d1U2bK
rolled oats: amzn.to/2LVa9uR
vanilla extract: amzn.to/2P3260J
arrowroot: amzn.to/36cE7Fe
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
