Strawberry Shortcake Crumble Bars

 August 20, 2018


STRAWBERRY SHORTCAKE CRUMBLE BARS - INGREDIENTSTHE BARS:1 1/4 cups almond flour1 cup coconut flour3 tb almond butter (or nut butter of choice)1 tb cinnamon1/3 cup coconut oil, softened1/3 cup maple syrupTHE FILLING:3 1/2 cups roughly chopped strawberries1 tb arrowroot powder1.5 tb maple syrup
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1 1/4 cups almond flour
1 cup coconut flour
3 tb almond butter (or nut butter of choice)
1 tb cinnamon
1/3 cup coconut oil, softened
1/3 cup maple syrup
3 1/2 cups roughly chopped strawberries
1 tb arrowroot powder
1.5 tb maple syrup

 It’s hard to believe that the end of summer is near, and that strawberry season is coming to a close. Summer is my favorite season of all, simply because of all the summer fruits – strawberries, peaches, nectarines, FIGS, ahhhhhhhhh – I love them all. And then we head into fall, and all we get are APPLES. Sure, I love me a good apple, but the struggle is real. 

So I figured why not, let’s go out with a bang. I have seen a few bloggers post crumble bars, and the idea has been in my head ever since. So I set out to make my own, using very few ingredients, so that all of you go out and make them. I also decided to leave out all sugars, except for a small amount of maple syrup, and these bars are TO DIE FOR.

The bar is a shortbread, made from just almond flour and coconut flour, cinnamon, and a little maple syrup and coconut oil. The filling is just strawberries, arrowroot powder, and a touch of maple syrup. See, I told you the ingredients are simple!

Here we go!


Makes 12 bars


Preheat oven to 350.
Line an 8×8 baking pan with parchment paper (pro tip: grease inside first, so that parchment paper sticks to the pan.
In a mixing bowl, add chopped strawberries, arrowroot powder, and maple syrup. Mix well and set aside.
Next, in another mixing bowl, add almond flour, coconut flour, almond butter, cinnamon, coconut oil, and maple syrup. Mix together well until a dough forms. It will be a little crumbly and that is okay.
Scoop 3/4 of the mixture into the baking pan, pressing down until even. 
Pour strawberry mixture on top.
Finally, crumble remaining dough mixture on top.
Bake for 40 minutes.
Remove from oven and let cool.
Place the pan of bars in the refrigerator for 30 minutes before slicing. You don’t HAVE to do this, but I recommend it, because it will make the bars sturdier and less likely to fall apart! 




*If you make these, don’t forget to tag me on Instagram and use hashtag #kalejunkie for a chance to be featured on my page! I LOVE seeing your creations!



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    • HMMM. you could try leaving it out all together, though the consistency might be a tad bit off!