Updated: April 2019
A healthy dessert recipe for berry crumble bars, made completely gluten free and vegan so they are perfect for all diets! Using real fruit and no refined sugar, these bars are perfectly sweet with a delicious almond flour oatmeal crust.
Fresh, sweet berry crumble bars filled with strawberries, blueberries, and raspberries.
You’re going to want to make this recipe as soon as possible. The thick almond flour and oatmeal base is really just a delicious platform for the thick berry jam made from chia seeds and a few other simple ingredients.
This whole recipe in total only requires 9 ingredients from start to finish, and for something like berry crumble bars, which typically have three layers, that is impressive.
Plus they are made from real, wholesome ingredients and won’t leave you with that crazy sugar crash after 😉
Let’s break berry crumble bars down layer by layer
The crust and crumble
- almond flour
- nut butter of choice (I’ve tried with almond butter and peanut butter)
- maple syrup
Mix it all together with a little bit of baking powder and a little bit of baking soda and you’re going to want to stick your hand in so you can eat some of those chunks.
Now the mixed berry chia jam filling that is literally my favorite jam I’ve ever had, seriously. It’s perfectly sweet with a little tang. I’ve only ever made this with frozen berries, but I’m sure you could use fresh as well.
The berry layer
- mixed berries, I like to buy frozen berries and use them in this recipe because it’s a cheaper and more efficient way to get a variety of berries for better price. You can definitely use fresh berries, but frozen will most likely be cheaper.
- lemon juice
- maple syrup
- chia seeds
How to make berry crumble bars
They are actually really easy to make, even though they can seem intimidating with all of the layers. Trust me on this one, you’re going to be making these bars for every single friend gathering or holiday brunch.
First. You’ll start off by making your chia jam, so that it has time to sit and gel a little bit before needing to be baked.
In a large saucepan over medium-high , add your berries, maple syrup, and lemon juice. They will take about five minutes to reduce down, and make sure you are using some sort of potato masher or large fork to press them down. You want your berries to be bursting and not in original shape.
Once completely warmed through, turn off heat and add in chia seeds. Stir well to combine. Let cool for five minutes on stove top before putting into the fridge for the next 20 minutes.
Second. Start making your crust and crumble. It’s may one of the easiest things in the world to do.
You mix together your flour, oatmeal, salt, and baking powder. Then directly to that bowl add in your nut butter and maple syrup. You’re gonna want to mix this really well, until it holds shape and there is no dry or loose flour.
It’s okay if its crumbly because well, it is a crumble, but just make sure everything is incorporated. I liked to use my hands for that.
You’re going to want to reserve a heaping 1/2 cup of the dough for later, so set that aside for now. But then press the remaining dough into a greased 8×8 dish until it is completely flat, tightly packed, and touching all corners.
Third. Take your jam out of the fridge and pour it onto the unbaked crust. Sprinkle remaining crumble on top of berry jam.
Fourth. Bake in oven for 35-40 minutes or until golden brown. Let cool completely before cutting into.
Lastly. Cut and serve!
How to store berry crumble bars
If you aren’t going to be eating them right away, I highly suggest storing them in the fridge for freshness. As we cook with ingredients like almond flour and real food, there are no preservatives to help maintain freshness, so I highly recommend eating within the first 2-3 days.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Crust + Crumble
- 1 1/2 cups almond flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/3 cup almond butter
- 2 cups frozen berries (I did 1 cup each frozen raspberries + blueberries)
- 1 Tbsp lemon juice
- 2 Tbsp maple syrup
- 1/4 cup chia seeds
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper or nonstick spray.
- Warm berries, lemon juice, and maple syrup in a saucepan on medium heat.
- Continually mash with fork or potato masher until berries are bursting.
- Turn off heat and add in chia seeds.
- Stir and let cool completely, putting in fridge for 30 minutes, allowing the mixture to firm up.
- In a bowl, combine almond flour, oats, baking powder and salt.
- Add in maple syrup and almond butter and stir, feel free to use your hands to make sure everything is blended completely. You should be able to pinch the mixture and have it stick together.
- Save a heaping 1/2 cup of dough to the side and flatten the rest into the 8×8 dish, pressing down firmly on the bottom. Set aside.
- After jam has chilled in fridge, pour berry filling over top of crust.
- Sprinkle remainder of topping evenly over top of filling and bake for 35-40 minutes or until golden brown.
- Let cool before cutting.
- Store in fridge.
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