Healthy Blackberry Crumb Bars (Gluten Free, Paleo)

These healthy blackberry crumb bars consist of a simple shortbread crust and crumble that's filled with a gooey blackberry filling. It's made with cassava flour and sweetened with coconut sugar and honey, making this recipe gluten free, refined sugar free and paleo friendly.

I feel so fortunate to live near the river, where blackberries grow wild and no one seems to pick them. My kids and I have been out a handful of times and we always return home with multiple jars of fresh, juicy blackberries.

Last year, I used our fresh blackberries to test and create my paleo blackberry cobbler. But this year I wanted to do something slightly different, so I formulated these healthy blackberry crumb bars.

They're made with a simple cassava flour shortbread that's split in half - part to use for the crust and the other half for the crumble topping. These bars have a gooey blackberry filling that's slightly tart on it's own, but perfectly balanced with the shortbread.

I was honestly shocked that my kids LOVED these blackberry crumb bars, as they aren't big on fruity desserts. However, they begged me to make these bars again and again and everyone fought over the last piece...so I guess that's saying something!

Ingredients

You can find the full recipe for these paleo blackberry crumb bars in the recipe card below, but here's an overview of the ingredients you'll need:

• cassava flour - the crust and crumble topping is made with cassava flour to keep this recipe gluten free, paleo and nut free. I have only tested this recipe with cassava flour and do not have any good paleo friendly substitutes for it. However, all purpose flour, a gluten free blend or oat flour may work as a 1:1 substitution by weight (measured in grams) if you want to try it.
• coconut sugar - to sweeten the shortbread crust and crumble topping
• baking soda - for the texture of the shortbread
• salt - enhances the flavors
• egg - binds the ingredients. A flax or chia egg should work in place of a real egg, but might change the texture of the shortbread.
• palm shortening or butter - I used organic palm shortening to keep these bars dairy free and paleo, however butter will work as a sub.
• water - to moisten the dough for the shortbread
• vanilla extract - for flavor
• blackberries - I used fresh, wild blackberries, but store-bought or frozen will work too.
• lemon - you'll need lemon juice and lemon zest to flavor the filling
• raw honey - just a little to sweeten the filling and balance the tartness
• tapioca starch - thickens the filling. You can swap tapioca starch with arrowroot starch/flour

How to Make Blackberry Crumb Bars

These gluten free blackberry crumb bars can be made in under an hour. Here are the step-by-step instructions:

1. First, preheat your oven to 350 degrees F. Line an 8" x 8" or 7" x 11" baking dish with parchment paper and set aside.
2. In a large mixing bowl, combine the dry ingredients for the shortbread crust and crumble.
3. Mix in the wet ingredients. First combine with a fork or spatula, then use your hands to knead the dough. The dough may appear too dry at first, just keep mixing!
4. Once well combined, separate the dough into two equal pieces.
5. Press one piece into your lined baking dish and save the other for the crumble topping.

6. Next, make the blackberry filling by combining all filling ingredients in a small saucepan.
7. Place the saucepan on the stovetop, over medium heat. Let the mixture cook for 20 minutes, stirring every few minutes. The filling should start to simmer, but not boil. If it's getting too hot, then turn your burner down to a lower heat setting.
8. After 20 minutes of cooking, remove the blackberry filling from your stovetop and cool for 10 minutes.
9. Pour the cooled filling over the shortbread crust.
10. Separate the remaining shortbread dough into small pieces and place on top of the blackberry filling, making your crumble topping.
11. Place the bars in your preheated oven and bake at 350 degrees for 30 minutes.

12. After baking, remove the bars from the oven and let them cool to room temperature in the baking dish, as they will continue to set. You can enjoy the bars at room temperature or cold, but they will cut best after chilling a night in the fridge.

Storage

You can keep the leftover bars in the baking dish and cover with plastic wrap or bees wax wrap, or transfer the bars to an airtight glass container. Store them in the fridge for up to 10 days.

For longer storage, place the bars in an airtight baggie, separating layers with parchment paper and keep them in the freezer. They're best eaten within two months.

FAQ

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