Berry Crumble Bars // Sweet Laurel

Berry Crumble Bars

Recently I met a beautiful lady, inside and out, Elizabeth of Purely Elizabeth. We basically chatted for an hour and I decided she is my new female entrepreneur girl crush. We’ve also had the opportunity to collaborate on a few projects, and in doing so, I created these delicious Berry Crumble Bars featuring Purely Elizabeth’s Grain Free Granola! I used the Vanilla Almond Butter flavor for this recipe. And no granola? No problem! You can make the topping without the it! 


Yield: One 8×8 pan

Bake Time: 40 minutes


Ingredients:

For the Crust –

1.5 cups almond flour

3 tablespoons coconut oil (melted)

2 tablespoons maple syrup

Pinch of cinnamon

For the Filling –

5-6 cups of fruit (fresh or frozen- raspberries, strawberries, blueberries, cherries or a blend of)

juice of 1 lemon

2 tablespoons maple syrup 

For the Topping –

2 cups almond flour 

1/2 cup Purely Elizabeth Grain Free Granola (crushed)

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1/2 teaspoon cinnamon

pinch Himalayan pink salt


Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper. Make your crust by stirring together dough ingredients and press into base of an 8×8 pan or casserole dish. A cast iron pan works great also! It will be a bit crumbly but this is ok.

Time for the filling! Place berries in a bowl. Squeeze lemon juice and maple syrup over fruit and stir to combine. Set aside while you prepare topping.

Now for the topping – Place all topping ingredients in a bowl and stir until soft dough forms. The topping ingredients should cover and coat the granola pieces. Press topping over the fruit filling.

Cover the casserole with aluminum foil or oven safe lid and bake for about 30 minutes. Remove the foil or lid and bake another 10 minutes. 

Allow to cool completely then briefly set the pan in the fridge to firm up. Remove from fridge before cutting into squares. Bars keep in air tight container for up to 5 days in the fridge. Enjoy!!

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