Description
Simple Huckleberry Crumb Bars made with fresh huckleberries and an almond flour crust. Paleo and Vegan friendly.
Ingredients
Scale
Crust and Crumble
- 1 + 1/2 cups blanched almond flour, packed (150g)
- 1/3 cup non-hydrogenated shortening
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1+ 1/2 cups fresh huckleberries
- 1 Tbsp maple syrup
- 1 tsp lemon juice
- 1 Tbsp arrowroot flour
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 350 degrees F.
- To make the crust and crumble: add all crust/crumble ingredients to a medium-sized mixing bowl. Mix with a spatula until dough is well combined.
- Cut the dough in half, using half for the crust and half for the crumble.
- Line an 8" x 4" baking pan with foil and press the dough for the crust firmly into the lined pan.
- For the filling: place all filling ingredients in a small saucepan. Cook over medium heat, stirring constantly for 5-10 minutes, or until mixture starts to thicken.
- Pour the filling over the crust.
- Crumble the remaining dough over the filling. Optional: add an extra sprinkle of cinnamon.
- Place pan in preheated oven and bake at 350 degrees for 15 minutes or until topping is golden brown.
- Remove from oven, cool slightly and serve. Or, chill in the fridge for 1-2 hours and serve cold.
- Store bars in fridge.