The Secret Is In The Filling
What makes these bars stand out so much is the homemade filling. Don’t get me wrong though, the crust made with almond flour, honey, and coconut oil is fantastic. And the walnut crumble topping is spectacular as well. But the real star is the filling. While this recipe makes raspberry crumble bars, the raspberries can easily be swapped out for your favorite type of berry to make strawberry or even blueberry crumble bars as well.
Whatever type of berry you decide to use, the three tablespoons of honey help to give the filling the texture you’re looking for. These breakfast bars aren’t meant to be overly sweet, so adjust the amount of honey you’d like to add depending on your personal preference.
The lemon juice and lemon zest add that perfect tangy flavor to the filling. However, if you’re using very ripe fruits that are already very sweet, you could reduce the amount of lemon juice. You could also use lime juice and/or lime zest for a slightly different flavor.
To top it all off, two tablespoons of chia seeds are added in to really push the filling over the edge. Chia seeds are an incredibly popular superfood, and for good reason. These little seeds pack quite a healthy punch of nutrients in a small package. They’re a quality source of protein, fiber, and antioxidants that provide your body with numerous health benefits. (1) Chia seeds are often used as toppings in recipes, but they actually act as binders especially when the liquid is added, resulting in a gel-like consistency.
Make Crumble Bars in Bulk
Did you know you can make crumble bars in bulk to save you some preparation time? That’s right, you can make large batches of these and store them in the freezer. Or, you could simply store these in the fridge in an air-tight container. The lemon juice and honey help to preserve the crumble bars for 3-5 days.
Raspberries are used in this recipe since they’re my favorite way to make these crumble bars. No matter what type of berry that you use though, you really can’t go wrong with these. They’re a perfect portable breakfast or healthy snack to grab for whenever you’re on the go and craving for something light and sweet.
If you’re a fan of making all sorts of paleo energy bars and snacks, be sure to check out this extensive list of 40 excellent paleo energy bars that are all totally healthy and completely paleo-friendly. And if you’re looking for something else that’s just a bit tangy and tart, we’ve also got 15 excellent gluten-free rhubarb dessert and treat recipes. Lastly, you need to try these raspberry cheesecake bites. I thought I had to give up cheesecake when I switched to paleo, but these are amazing.
More Paleo Breakfast Bars:
- For the crust
- 1 ¾ almond flour
- 2 tbsp honey
- 4 tbsp coconut oil
- For the filling
- 2 cups frozen raspberries
- 1 tbsp lemon juice
- 3 tbsp honey
- ¼ tsp lemon zest
- 2 tbsp chia seeds
- For the crumble topping
- 1 cup walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tbsp honey
- 1 tbsp coconut oil
- Preheat oven to 350ºF.
- To make the crust, place the almond flour, coconut oil and honey in a bowl and combine.
- Transfer to an 8×8 inch baking pan lined with parchment paper.
- Firmly press the mixture into the pan and level it of with a spoon or a spatula.
- Bake in preheated oven 10 minutes.
- Remove from the oven and set aside.
- To make the filling, in a saucepan place all the ingredients and cook over medium heat, stirring occasionally, until juices are reduced by half, 5–10 minutes.
- Remove from the heat and cool slightly.
- To prepare the crumbly topping place the walnuts, shredded coconut, honey and coconut oil in a food processor, and process until crumbly, but still coarse in texture.
- Spread the filling over the crust and sprinkle the crumble topping over the filling.
- Bake in preheated oven for 15 minutes or until the topping is golden.
- Remove from the oven and cool completely before cutting and serving.
More Good Crumble Bar Recipes
Strawberry Crumble Bars
These strawberry crumble bars are excellent for making in the summer months when fresh berries are abundant. Strawberries are listed in this recipe but any kind of berry can be used. Allow the berry filling to chill completely for the best results – a sweet, moist, crumbly dessert that is hard to resist.
For the bottom layer:
2 cups almond flour
2 tbsp flaxseed meal
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp salt
For the berry filling:
4 cups fresh strawberries, hulled
1/2 cup maple syrup
For the crumble topping:
1 cup almonds
1/3 cup unsweetened coconut flakes
2 tbsp coconut oil, melted
1 tbsp honey
Dash of vanilla extract
Pinch of salt
Sliced almonds, for sprinkling
1. Place the strawberries and maple syrup into a small saucepan over medium-low heat. Bring to a simmer and cook until thickened, about 10-12 minutes. Transfer to a glass bowl and place in the refrigerator to chill.
2. Preheat the oven to 350 degrees F. Prepare an 8×8-inch baking pan with parchment paper. Place all of the ingredients for the bottom layer into a food processor and pulse to form a ground dough. Add a few drops of water if necessary to make the dough stick together. Press the dough into an even layer in the baking sheet. Bake for 10 minutes. Remove the crust from the oven and allow to cool.
3. To make the topping, place the almonds into the food processor and pulse to coarsely chop. Add in the remaining crumble topping ingredients and pulse until just combined.
4. Spread the chilled strawberry filling over the baked crust in the baking pan. Distribute the crumble topping over the strawberry filling and sprinkle with sliced almonds. Bake for an additional 10-12 minutes until the top is lightly golden. Allow to cool completely before cutting into bars.