Grain-Free Berry Crumble Bars (Edit recipe)

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You will love these Grain-Free Berry Bars BERRY much! There is nothing better on a summer afternoon than biting into the crispy yet soft texture of a Grain-Free Berry Crumble Bar. Chock full of delicious summer berries sandwiched between two layers of buttery crust. With this recipe you will be the talk of the town at the next summer pot-luck! The best part about baking with berries are the endless possibilities. Make these bars simple by choosing just one berry, or go crazy with a berry medley. Either way your taste buds will LOVE this recipe!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 9

Ingredients

Crust and Crumb Topping

1/2 cup Granulated White Sugar, (or granulated sugar of choice)
1/2 tsp Otto's Naturals Grain-Free Baking Powder
1.125 cup Cassava Flour, (170-175 grams)
1/4 tsp Salt, (double if using unsalted butter)
1/2 cup Salted Butter, very cold (8 Tbsp or 1 stick of butter)
1 Egg
1 tsp Vanilla Extract

Berry Filling

2 cup Strawberries, chopped (any berries of choice; 10 oz if using frozen berries, but thaw before using, no need to drain)
1/2 Lemon, juiced (optional)
1/3 cup Granulated White Sugar
2 tsp Tapioca Starch, (or arrowroot flour)
1/2 tsp Vanilla Extract, optional (or almond extract)

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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 the oven to 375 degrees F.
Place parchment paper on the bottom of the 8x8-inch pan so that it hangs over the side of the pan. (This will make it way easier to remove the bars after cooking.)
In a medium bowl, stir together 1/2 cup sugar, cassava flour, baking powder and salt.
Using a fork or a pastry cutter, cut the butter into the flour mixture. (SUPER IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
In a separate measuring cup or small bowl, beat the egg and vanilla with a fork. Add to the flour mixture and combine until you have a crumbly mixture.
Press and pat down half of the dough evenly into the bottom of the prepared pan.
Place in the refrigerator to keep cool while completing the next step.
In another bowl, stir together 1/3 cup sugar and tapioca or arrowroot flour.
Stir in the berries and mix well.
Spoon the berry mixture evenly over the bottom crust.
Crumble the remaining crumb mixture over the top of the berry filling layer.
Bake in a preheated oven for 40-45 minutes, or until top is slightly golden brown.
Allow to cool and then pop in the refrigerator to completely set up. Keep in refrigerator until ready to serve.
Enjoy!

Notes

These should be kept in an air-tight container in the refrigerator to ensure they stay fresh.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	10 g
Carbohydrates:	32 g
Protein:	1 g
Cholesterol:	27 g
Sodium:	173 mg
Fiber:	2 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.