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Huckleberry Crumb Bars (Paleo, Vegan)

  • Author: Katie
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 bars 1x


Simple Huckleberry Crumb Bars made with fresh huckleberries and an almond flour crust.  Paleo and Vegan friendly. 



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


  • 1+ 1/2 cups fresh huckleberries
  • 1 Tbsp maple syrup
  • 1 tsp lemon juice
  • 1 Tbsp arrowroot flour
  • 1/2 tsp cinnamon (optional)


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Cut the dough in half, using half for the crust and half for the crumble.
  4. Line an 8" x 4" baking pan with foil and press the dough for the crust firmly into the lined pan.
  5. 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.  
  6. Pour the filling over the crust.
  7. Crumble the remaining dough over the filling.  Optional: add an extra sprinkle of cinnamon.
  8. Place pan in preheated oven and bake at 350 degrees for 15 minutes or until topping is golden brown.
  9. Remove from oven, cool slightly and serve.  Or, chill in the fridge for 1-2 hours and serve cold.
  10. Store bars in fridge.

Keywords: huckleberry, crumble, bars, dessert, summer, egg free, Paleo, Vegan