Description
Blueberry crumb bars are bursting with lavender and lemon kissed blueberries. This easy dessert uses a crust that doubles for the crumb topping!
Ingredients
For the Berries:
4 1/2 cup or 614 grams blueberries
1 Tablespoon lemon zest
2 Tablespoon lemon juice
2 Tablespoons or 18 grams cornstarch
1/2 cup or 88 grams Swerve confectioners
2 tsp lavender
For the Crust/Topping:
1 1/2 cups or 168 grams almond flour
1/2 cup or 60 grams coconut flour
1 cup or 94 grams old fashioned oats (gluten free)
1/3 cup or 66 grams Swerve brown
1/4 tsp kosher salt
2 tsp or 7 grams baking powder
2 eggs or 90 grams
14 Tablespoons or 198 grams butter
Instructions
Heat the oven to 350° F and line a 9×13 inch pan with parchment paper.
For the Berries:
Combine the lemon juice, zest, lavender, cornstarch and sweetener with the berries and set aside.
For the Crust/Topping:
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.
Garnish:
Whipped Cream
Ice cream
Notes
*You can use a different type of berry for these crumble bars or go wild and use a mixture of two or three.
* If using frozen berries make sure they are fresh and free of excessive moisture.
*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.
Nutrition
- Serving Size: 1 bar
- Calories: 207
- Fat: 16.4 grams
- Carbohydrates: 9.8 net carbs
- Protein: 4 grams
