Blueberry Coconut Almond Crumble Bars
Makes: 8-10 | 30 minutes
INGREDIENTS
Blueberry Filling
2 cups frozen blueberries
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon cinnamon
Crust
1/4 cup coconut oil
2 cups almond flour
1/3 cup coconut flour
1/4 teaspoon salt
1/4 cup sugar
1 egg
2 tablespoons almond butter
METHOD
Preheat your oven to 350 degrees Farenheit. Line a loaf pan with parchment paper.
Blueberry Filling Layer
In a saucepan over low-medium heat, add all of your blueberry filling ingredients. Heat and stir periodically as it comes to a simmer. You’re going to stir this occasionally to ensure that it is bubbling and reducing, but not burning.
The Crust
In the meantime, we’ll make the crust. Melt your 1/4 cup coconut oil. Now in a large mixing bowl, add your dry ingredients and mix to combine evenly.
Now add the melted coconut oil and egg, combining until you have a crumbly, homogenous mixture. When you grab a handful of the mixture and squeeze, your dough can be formed into a loosely holding shape. (Now’s a good time to check in on your simmering blueberries).
Line an 8x8 baking dish with parchment paper. Take about 1/2 of the crumbly crust mixture and press it firmly into the bottom of your lined baking dish. Bake for 5 minutes.
While the bottom crust is baking, add about 2 tablespoons of almond butter to the crust mixture left in the bowl and stir in well. (Now is a good time to check in on your simmering blueberries).
Put it all together
Continue simmering the blueberry filling mixture until it has reduced by about 1/3. You’ll know it’s ready when it’s gotten slightly thicker and syrupy. When the crust is pre-baked and blueberries reduced, assemble your crumble. Add about 1/2 of the blueberry mixture over the crust and spread to cover evenly.
Now take about 1/2 of the remaining crumble mixture (leaving enough in the bowl for the top layer) and crumble it evenly over the blueberry layer.
Repeat: Spread the rest of the blueberry mixture evenly, and finish by sprinkling the crumble mixture over the top, pressing down just slightly to set.
Now bake for 12-15 minutes, or until the crust appears lightly golden brown. Let cool for 5 minutes before using the parchment wings to lift it out of the pan and slice into squares.