Blackberry Crumb Bars (Paleo, Gluten Free) (Edit recipe)

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These healthy blackberry crumb bars have a shortbread crust and crumble that's made with cassava flour and filled with a gooey blackberry filling. This recipe is gluten free, dairy free, paleo and nut free.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 16

Ingredients

Crust/Crumble

1.333 cups Organic Cassava Flour - 1.5 lb Bag - Otto's Naturals, (188g)
0.333 cup Coconut Sugar
0.5 tsp Baking Soda
0.25 tsp Real Salt - Redmond
1 whole Egg
0.5 cup Palm Oil Shortening, or butter
0.25 cup Water, room temp
1 tsp Vanilla Extract

Filling

3 cups Blackberries, (heaping cups... about 16oz)
2 Tbsp Raw Honey
0.5 Tbsp Lemon Juice
1 tsp Lemon Zest
1.5 Tbsp Tapioca Starch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8" x 8" or 7" x 11" baking dish with parchment paper and set aside.
In a large mixing bowl, combine the dry ingredients for the shortbread crust and crumble. This includes the cassava flour, coconut sugar, baking soda and salt.
Mix in the wet ingredients: egg, palm shortening, water and vanilla. 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!
Once well combined, separate the dough into two equal pieces.
Press one piece into your lined baking dish and save the other for the crumble topping.
Next, make the blackberry filling by combining all filling ingredients in a small saucepan.
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.
After 20 minutes of cooking, remove the blackberry filling from your stovetop and cool for 10 minutes.
Pour the cooled filling over the shortbread crust.
Separate the remaining shortbread dough into small pieces and place on top of the blackberry filling, making your crumble topping.
Place the bars in your preheated oven and bake at 350 degrees for 30 minutes.
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.
Store in a sealed container in the fridge, up to 10 days.

Notes

To save time, you can make the filling first. While the filling is cooking (and cooling), go ahead and make the crust and crumble. Just be sure to keep an eye on the filling while it's cooking so it doesn't burn.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	6 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	72 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.