These strawberry crumb bars have an almond flour shortbread crust and crumble, and a filling made with frozen strawberries. This strawberry dessert is paleo, vegan and gluten free!
While I'm a huge fan of chocolate desserts, my husband loves all things fruity. Think blueberry crumb bars, apple crisp, peach cobbler... And these paleo strawberry crumb bars are up there on his list of favorites. In fact, he told me he could eat a whole batch in one sitting if I'd let him!
These strawberry bars have an almond flour crust and crumble topping. They're sweetened with maple syrup and have a gooey strawberry and lemon filling.
I love that these bars can be made ahead of time, as they taste even better after spending a night in the fridge. They also cut well after chilling - perfect for enjoying alone or serving with a scoop of ice cream or a dollop of whipped cream.
Why You'll Love these Strawberry Crumb Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about.
- gluten free and grain free - the crust and crumble topping are made with a combination of almond four and tapioca starch. They don't contain any wheat flour, oats or cornstarch (unlike many crumble recipes).
- only 10 ingredients - you only need 10 simple ingredients to make these crumb bars
- easy to make - no fancy equipment required!
Ingredients
The full recipe for these strawberry bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- frozen strawberries - while I have only tested this recipe with frozen strawberries, fresh should work too. You may not have to cook the filling quite as long if the strawberries are fresh.
- maple syrup - to sweeten the crust/crumble topping and the filling.
- lemon - both the juice and zest from a fresh lemon
- almond flour - to make the crust and crumble topping. You should be able to swap the almond flour for tigernut flour if you need a nut free option.
- tapioca starch - this is used in both the crust/crumble and the filling. Tapioca starch thickens the filling, helping the bars hold together when cut. And it is needed for the proper crust/crumble texture. You can use arrowroot starch in place of tapioca starch if you prefer.
- baking powder - I like to make my own paleo baking powder, but any type will work.
- salt - brings out more flavor.
- palm shortening - this is a great paleo friendly substitute for butter. However, butter (regular or vegan) should work as a replacment.
- vanilla extract - added for flavor.
How to Make Paleo Strawberry Crumb Bars
For these gluten free strawberry bars, first you'll make the filling, then the dough for the crust and crumble. After assembling the bars, they're baked in the oven, then cooled and cut. Here are the steps:
- Preheat your oven to 350 degrees F. Line an 8x8 inch or 11x7 inch baking dish with parchment paper and set aside.
- Combine all filling ingredients in a small saucepan.
- Cook on the stovetop, over medium heat, for 20 minutes.
- While the filling simmers, make the dough for the crust and crumble. Press half of the dough into your lined pan for the crust.
- Pour the filling over the crust. Crumble the remaining dough on top for the crumble topping.
- Place the bars in your preheated oven and bake at 350 degrees F for 35 minutes.
- After baking, let the bars cool to room temperature in the baking dish.
- You can serve them warm, or chill them overnight in the fridge. Just note: the bars cut better after chilling in the fridge overnight.
Storage
These paleo strawberry bars are best stored in the fridge and eaten within 10 days. Either store them in their baking dish, covered with plastic wrap or foil or place them in an airtight storage container.
FAQ
Tapioca starch can be substituted with arrowroot starch. It is necessary for thickening the filling and creating the right crust/crumble texture.
I have only tested this recipe with frozen strawberries, but fresh should work as well. You may not have to cook the filling quite as long over the stovetop if you're using fresh strawberries.
More Recipes You'll Love
Strawberry Crumb Bars (Paleo, Gluten Free)
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8x8 inch or 11x7 inch pan 1x
Description
Healthy strawberry crumb bars with an almond flour crust and crumble and gooey strawberry filling. Paleo, gluten free, dairy free and egg free!
Ingredients
Filling
- 3 cups chopped frozen strawberries (about 12 oz)
- 2 Tbsp maple syrup
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 Tbsp tapioca starch
Crust and Crumble
- 2 ¼ cups blanched almond flour (205g)
- ¾ cup tapioca starch (90g)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup palm shortening (93g) or butter
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch or 11x7 inch baking dish with parchment paper and set aside.
- Make the Filling: combine all filling ingredients in a small saucepan. This includes the chopped strawberries, maple syrup, lemon juice, lemon zest and tapioca starch.
- Cook the filling on the stovetop, over medium heat, for 20 minutes. Be sure to stir the mixture and scrape down the sides of the pan every few minutes so that the filling doesn't burn.
- Make the Crust and Crumble: while the filling cooks, make the dough for the crust and crumble. In a large bowl, combine the almond flour, tapioca starch, baking powder and salt. Then, mix in the palm shortening, maple syrup and vanilla. Stir first with a spatula or fork, then use your hands to combine the dough.
- Assemble the bars: press half of the dough into your lined pan, making the crust. Save the other half for the crumble topping.
- Pour the filling over the crust.
- Crumble the remaining dough on top of the filling (making the crumble topping), then lightly press it down so that some of the crumble sinks into the filling.
- Bake: Place the bars in your preheated oven and bake at 350 degrees F for 35 minutes.
- Cool: After baking, let the bars cool to room temperature in the baking dish.
- You can serve them warm, or chill them overnight in the fridge. Just note: the bars cut better after chilling in the fridge overnight.
- Storage: store in an airtight container in the fridge.
Notes
These bars cut best if chilled in the fridge overnight.
Katie
Hope you all love these strawberry crumb bars as much as we do! Enjoy!