I say with full confidence that these Very Berry Crumble Bars are one of the BEST things I have EVER made. I am absolutely obsessed! They are fruity, sweet, tart, buttery, and light all in one. Is that even possible?! I guess you’re going to have to go make them now to find out for yourself!
A few days ago a friend of mine sent me a picture of the pancakes she had made herself for breakfast. They were beautiful and fluffy and drizzled with what looked like a berry glaze almost. I immediately wanted them. With summer right around the corner I have found myself craving anything fruity. Lately it has been a lot of grilled pineapple, my new blueberry stuffed chicken (see post!), or my famous lemon manchengo chicken, but after seeing that picture of her fruity pancakes my craving immediately became THAT fruity glaze.
Since I had already had pancakes for breakfast that morning my brain went straight to thinking about how to incorporate a berry glaze into some type of dessert – as it usually does. If you’re new here, dessert is my JAM (pun intend haha ahh, lame joke! LOL). Anyways, let’s get back to the stuff that matters and far away from my terrible jokes. I thought, what goes better with a fruity dessert than a buttery crumble or shortbread layer. I honestly didn’t really think this one through, but sometimes those make the best recipes.
This recipe wowed me. I have eaten a bar after every meal, sometimes two because I can’t not. I don’t even want to add whipped cream to it and if you know me at all that is saying A LOT. 9 times out of 10 I will pick a chocolate dessert topped with whipped cream over a fruity one, but not when it comes to these Very Berry Bars. Watch out chocolate, you have some serious competition. With only seven ingredients, these bars have no added sugar, are gluten-free, grain-free, dairy-free, GUILT-FREE, healthy, unbelievably delicious and good for you, yet taste the exact opposite!
What You’ll Need for Bar Base:
1 ¾ cup almond flour
¼ cup + 2 tbsp. coconut flour
3 tbsp. pure maple syrup
¼ cup + 2 tbsp. coconut oil
What You’ll Need for Very Berry Glaze:
1 cup mixed berries (I used a mix of blackberries & blueberries but you can use any berry or mix of)
6 tbsp. pure maple syrup
6 tbsp. water
½ fresh squeezed lemon
2 tbsp. arrowroot powder (can be subbed for tapioca flour) + 2 tbsp. water
What You’ll Need for Crumble:
3 tbsp. almond flour
1 tbsp. coconut flour
1 tbsp. coconut sugar
dash salt
dash cinnamon
1 tbsp. grass-fed butter, melted OR 1 tbsp. coconut oil (I prefer to use butter)
Directions for Very Berry Glaze:
(Recommend making the glaze when the cookie bar base is cooling in the fridge)
In a small saucepan, bring all the ingredients for the Very Berry Glaze (minus the 2 tbsp. arrowroot powder + 2 tbsp. water) to a boil. Reduce heat to low and let simmer for about 5 minutes, stirring occasionally.
Meanwhile, in a small bowl combine the 2 tbsp. arrowroot powder + 2 tbsp. water. Mix well until a liquid forms. Add mixture to the saucepan and let simmer for another 2 minutes, stirring occasionally. You will notice the berry sauce start to thicken. Once thickened, set aside.
Directions for Bar Base:
Preheat the oven to 350 degrees and line an 8x8 glass baking dish with parchment paper.
In a medium bowl, combine all ingredients for bar base and mix well. (TIP: It’s easier to use your hands at the end to help it form together.)
Using your hands, press the dough into the glass pan to form your base layer. Make sure the bottom of the pan is fully covered.
Bake for 12 minutes. Remove from oven and place in the fridge to cool. (45 mins to an hour).
Next, fully cover the base layer with your very berry glaze. (TIP: This is easier to do when the glaze is still a little warm.)
In a small bowl, mix almond flour, coconut flour, and coconut sugar from the crumble ingredients. Add melted butter and mix until a little crumble begins to form. Sprinkle crumble all along the top of the very berry glaze layer and bake for another 25 minutes.
Remove from the oven and let cool in the fridge for up to and hour. I like to set the baking dish on a few dish towels that way I can put the entire dish in the fridge. Once cooled, remove and slice into squares. ENJOY!
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