Blueberry Lavender Crumb Bars (Video)

Blueberry crumb bars are bursting with lavender and lemon kissed blueberries. This easy dessert uses a crust that doubles for the crumb topping!

For the love of Berries

I love to pick my own berries but generally buy my blueberries from a Farm stand in the Portland area from Thompson Farms. Don’t ask me why blueberries get the short end of the stick. I guess all of the other berries ate my energy. Regardless, you start getting to an age in life where you don’t mind paying people to do things for you once in a while.

I am a sucker for crisps and pies and crumb toppings and well, you get the point. So, I couldn’t wait to turn these fresh blueberries in to just that; a nutty crust with plump blueberries and a crumbly topping. Don’t forget the ice cream!!

Blueberry Crumb Bars

You can use a different type of berry for these crumble bars or go wild and use a mixture of two or three.

I have not tested this recipe with frozen berries. If using frozen berries make sure they are fresh and free of excessive moisture.

What you will need:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 cup old fashioned oats
• 1/3 cup Swerve brown
• ¼ tsp kosher salt
• 2 tsp baking powder
• 2 eggs
• 14 Tablespoons butter
• 4 ½ cup blueberries
• 1 Tablespoon lemon zest
• 2 Tablespoon lemon juice
• 2 Tablespoons cornstarch
• ½ cup Swerve confectioners
• 2 tsp lavender

Nutrition

Crumb bars are gluten free and low carb even though this recipe calls for oats. Each bar approximately contains 207 calories, 16.4 grams of fat, 9.8 net carbs and 4 grams of protein. These numbers are based on using blueberries.

How to make Blueberry Crumb Bars

Heat the oven to 350° F and line a 9×13 inch pan with parchment paper.

Combine the lemon juice, zest, lavender, cornstarch and sweetener with the berries and set aside.

In a food processor or in a large bowl with a pastry cutter, combine all of the dry ingredients together and mix well, then cut the butter into the dry ingredients until pea size bits are formed. Mix the eggs into the batter.

Take one-half to two-thirds of the batter and press down into the bottom of the pan, forming a thin and even layer across the bottom. Place the pan in the oven for ten minutes to par-bake the crust.

Remove the pan from the oven and transfer the blueberry mixture on top of the crust. Take the remaining batter, breaking up with your hands, and spread crumbles all over the top. Return to the oven and bake an additional 35 minutes.

These bars are extra crumbly on top. If you prefer a bit less crumble, take the dough and compress together in one-to-two-inch pieces and lay over the top of the blueberries in a random pattern.

Allow to cool before cutting. Makes fifteen bars. Serve with whipped cream or your choice of ice cream.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great berry recipes? Check out blackberry crumbler and strawberry shortcake.

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