Blueberry Crumble Bars

This recipe is adapted from one of my ALL TIME FAVORITE desserts/ snacks called “Almond Butter & Raspberry Jam Bars” from Happy Belly Nashville. The originally recipe is linked here: Happy Belly Nashville.

It is officially blueberry season here in Nashville and I got the most beautiful gallon of blueberries at the Franklin farmer’s market. I had way too many blueberries than I knew what to do with so this recipe immediately came to mind.

Almond and oat crust layered with almond butter, a layer of fresh blueberries then topped with more almond and oat crumble. Chef’s kiss! I hope you enjoy!

Blueberry Crumb Bars

(Makes 9 large bars)

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup almonds

• 1/2 cup oats (old fashioned or quick oats are fine)

• 1/2 cup coconut sugar (light brown sugar also works)

• 1/2 teaspoon baking soda

• 1/4 teaspoon sea salt

• 1/2 cup coconut oil

• 1/2 cup smooth almond butter

• 2 cups fresh blueberries

Instructions:

• Preheat the oven to 350*F. Line an 8x8” pan with parchment paper.

• In a food processor, chop almonds into coarse crumbs. Add almond flour, oats, coconut sugar, baking soda, salt, and coconut oil, and process until well-combined. The dough will still be crumbly.

• Remove 3/4 cup of the dough, transfer to a bowl, and place in the fridge. Firmly press the remaining dough into the bottom of the prepared baking pan. Bake for 10-12 minutes, until the edges are golden.

• Remove pan from oven, and carefully spread with almond butter. Gently press the blueberries on top of the almond butter. Finally, remove the crumb mixture from the fridge and sprinkle over the top of the bars.

• Return pan to oven and bake ~20-25 minutes more, until the top is lightly browned. Allow to cool completely (recommend in the fridge for a couple hours) before cutting into bars.

• Enjoy!