These blueberry crumble bars are soft, buttery and packed with a jammy blueberry filling! Made with almond flour, they’re gluten-free and paleo plus easy to make and perfect for spring and summer!
Updated: I’ve updated this recipe (originally published in June 2018) with a new almond flour crust and improved filling method for thicker, jammy layers and cleaner slices. The flavor is similar to the original, but the texture and structure are much better.
Blueberries are my favorite fruit to bake with, hands down!
These blueberry crumble bars are soft, buttery and layered with a thick, jammy blueberry filling and golden crumble topping. Made with almond flour, they’re naturally gluten-free and have the perfect balance of sweet, tart and crumbly texture.
I’ve updated this recipe with an improved crust and filling for better structure, cleaner layers and a more reliable texture.
The result is a bakery-style crumble bar that slices cleanly and holds together perfectly – no soggy crust or overly soft center!
They’re easy to make and perfect for spring, summer or anytime you want a simple fruit dessert!
Why You’ll Love These Blueberry Crumble Bars
These bars have the perfect combination of textures—a buttery, slightly crisp crust, a thick jammy blueberry filling and a golden crumble topping. Unlike many gluten-free bars, they hold together beautifully and don’t fall apart when sliced.
They’re made with simple ingredients and one dough that doubles as both the crust and crumble topping, making them easy and reliable every time.
What Makes These Crumble Bars Work
The key to perfect crumble bars is balancing structure and moisture. Almond flour creates a tender base, while tapioca flour helps bind everything together so the bars hold their shape.
Pre-baking the crust prevents it from becoming soggy, and cooking the filling before baking ensures a thick, jam-like consistency that sets properly.
How to Get Clean, Bakery-Style Layers
For bars that slice cleanly and look bakery-quality:
- Pre-bake the crust before adding the filling
- Cook the blueberry mixture until thick and glossy
- Use enough starch to create a jam-like texture
- Let the bars cool completely before slicing
Cooling is essential! The filling continues to set as it cools, making it much easier to cut clean squares.
Ingredients You Need to Make Blueberry Crumble Bars
Crust + Crumble:
- blanched almond flour
- tapioca flour, or arrowroot
- maple sugar, or coconut sugar
- salt
- baking soda
- refined coconut oil (or ghee)
- vanilla extract
- Zest of 1 lemon
Filling:
- fresh blueberries
- maple sugar or coconut sugar
- lemon juice
- tapioca or arrowroot flour
How To Make Blueberry Crumble Bars
Preheat oven to 350°F and line an 8×8 pan with parchment paper.
In a large bowl, combine the almond flour, tapioca flour, maple sugar, salt, baking soda. Stir in melted coconut oil, vanilla, lemon zest and mix until a soft, crumbly dough forms.
Press about 2/3 of the dough firmly into the pan and bake for 10–12 minutes, until just lightly golden.
In a saucepan over medium heat, combine the blueberries, maple sugar and lemon juice and arrowroot. Cook, stirring, as the juices release and the mixture begins to thicken, about 4-5 minutes. Once thick and glossy, cook 1 minute, then remove from heat.
Spread the blueberry filling evenly over the pre-baked crust and crumble the remaining dough over the top.
Bake for 22–25 minutes, until the top is lightly golden and filling is bubbling at edges
Let cool at room temp, then chill at least 1–2 hours before slicing.
Can I Use Frozen Blueberries?
Yes, frozen blueberries work well. There’s no need to thaw them first, but they may release more liquid.
Cook the filling slightly longer until it thickens fully and looks jammy before using.
How to Store and Freeze
Store the bars covered in the refrigerator for up to 5 days. They slice best when chilled.
To freeze, place sliced bars in an airtight container and freeze for up to 2 months. Thaw before serving.
Variations and Substitutions
- Swap blueberries for strawberries, raspberries or mixed berries
- Use ghee instead of coconut oil for a richer flavor
- Add lemon zest for brightness
This base recipe works well with many fruits, making it easy to create seasonal variations.
FAQ
Why are my crumble bars falling apart?
This usually happens if the bars are cut before they’ve cooled completely or if the filling wasn’t thick enough. Letting them chill fully ensures clean slices.
Do I have to pre-bake the crust?
Yes, pre-baking prevents a soggy bottom and helps the bars hold their shape.
Can I make these paleo?
Yes, using maple sugar or coconut sugar and compliant ingredients keeps them paleo-friendly.
Can I make these dairy-free?
Yes, use coconut oil instead of ghee.
Can I skip tapioca flour?
You can substitute arrowroot starch in both the crust and filling, but removing starch entirely is not recommended. It’s necessary for the crust’s structure and to thicken the filling.
How do I know when they’re done baking?
The top should be lightly golden and the filling bubbling slightly at the edges. The bars will firm up as they cool.
💡 Pro Tips
Tips for the Best Blueberry Crumble Bars
- Cook the filling until thick and glossy before spreading over the crust
- Press the crust firmly into the pan
- Don’t skip pre-baking the crust
- Chill before slicing for the cleanest edges
If you’re looking for a simple, reliable fruit dessert with a buttery crumble topping, these blueberry crumble bars are a must-make.
They’re easy, perfectly textured and ideal for everything from everyday snacking to summer gatherings.
Once you try them, you can use this same base to create endless variations with your favorite fruits.
Want More Summer Fruit Baking Recipes? Try One of These!
Blueberry Crumble Bars (Almond Flour, Soft & Jammy)
These blueberry crumble bars are soft, buttery and filled with a jammy blueberry layer. Made with almond flour, they’re gluten-free, easy and perfect for spring and summer.
Ingredients
Crust and Crumble:
- 2 1/4 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 2/3 cup maple sugar or coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 6 tablespoons refined coconut oil or ghee, melted
- 2 teaspoons pure vanilla extract
- zest of one lemon finely grated
Blueberry filling:
- 2 3/4 cups fresh blueberries
- 1 tablespoon lemon juice
- 3 tablespoons maple sugar or coconut sugar
- 1 1/2 tablespoons tapioca flour or arrowroot
Instructions
Make the Crust/Crumble:
-
Preheat your oven to 350°F and line an 8x8" square pan with parchment paper on the bottom and sides for easy removal.
-
In a large bowl, combine the almond flour, tapioca, maple sugar, salt and baking soda. Stir in the melted coconut oil, vanilla and lemon zest and mix until a soft crumbly dough forms.
-
Press about 2/3 of the dough firmly into the bottom of the pan and bake for 10-12 minutes, until lightly golden.
-
In a saucepan over medium heat, combine the blueberries, maple sugar, lemon juice and tapioca or arrowroot. Cook, stirring, as the juices release and the mixture begins to thicken, about 4-5 minutes. Once thick and glossy, cook another minute, then remove from heat.
-
Spread the blueberry filling evenly over the pre-baked crust and crumble the remaining dough over the top.
-
Bake for 22-25 minutes, until the top is light golden brown and the filling is bubbling at the edges.
-
Cool on a wire rack in the pan to bring to room temperature, then chill for at least one hour for clean even slices. Slice into 16 bars to serve. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
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I simply LOVE crumb bars! These look so delicious and I love how easy it is to make them!
Yummy blueberry crumb bars!!! I have made so many of your recipes and every single one comes out so tasty. The only thing I use that is different as far as a sweetener is I use Lakanto golden monk fruit. Much less sweeter than other sugars.
I’ll have to try that, sounds great!
Can’t wait to make these! They look so awesome my mouth is watering! Thanks for all your hard work in creating them and sharing the recipe.
Enjoy!
Can you substitute almond flour for a different kind? I’m allergic to almonds.
Unfortunately I’m not sure what you could sub in here – as far as I know GF oat flour might be an option, although not paleo.
Could hazelnut flour be used? Also, can these be frozen?
I’m loving all things blueberries lately! YUM 🙂
Love these! Used two cups fresh and one frozen of blueberries. Worked like a charm.
I really have to stop eating your desserts!
Thank you Michele for sharing this recipe. I just made these and they are so delicious.
I’m so happy you enjoyed them!
These look amazing and am going to try them tonight!! Do you think I could make them also using strawberries instead? We have almost 40 lbs of fresh picked strawberries I need to do something with haha!
Yes you definitely can!
Subbed in a cup of strawberries (a certain blueberry-obsessed 2 year old only left me with 2 cups of blueberries!) and they turned out delicious! YUMMY! Thank you for another great recipe!
I’m thrilled you liked them!
I just made these, a couple days ago, and they turned out great! Thanks for yet another wonderful recipe!