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berry crumble bars with lemon glaze

Grain Free Berry Crumble Bars with Lemon Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


Dairy and grain free Berry Crumble Bars made with a sweet yet tart triple berry jam, sandwiched in between the perfect shortbread crust and crumble topping. These bars are made with plenty of fresh berries, lemon juice, and sweetened with a touch of maple syrup. You will love them!




  • 1 1/2 cups almond flour
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Triple Berry Jam

  • 1 pint blueberries
  • 6oz blackberries
  • 6oz raspberries
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • juice of 1 lemon (at least 1/4 cup)
  • 1 1/2 tablespoons arrowroot starch

Crumb Topping

  • 1 1/4 cups almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted

Lemon Glaze

  • 1/2 cup powdered sugar
  • 12 tablespoons almond milk
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest


  1. Preheat oven to 350 degrees and line an 8×8 square baking dish with parchment paper.
  2. Make the Crust: Add the almond flour, maple syrup, coconut oil, salt, and vanilla extract to a mixing bowl. Stir until well combined and you have a slightly sticky dough. Press the dough into the lined baking dish in an even layer. Use a fork to poke holes in the top of the crust to allow seam to vent. Bake the crust at 350 degrees for 12-15 minutes until golden and then remove from the oven and set aside.
  3. Make the Crumb Topping: Add the almond flour, salt, maple syrup, vanilla extract, and coconut oil to a mixing bowl. Stir until everything is well combined. Set aside.
  4. Make the Triple Berry Jam: Add the blueberries, blackberries, raspberries, maple syrup, vanilla extract, and lemon zest to a small non-stick pot. Bring the berries to a boil and let them cook for 10 minutes. While the berries are cooking, whisk together the lemon juice and arrowroot starch until well combined. Once the berries have cooked, remove them from the heat and stir in the arrowroot starch slurry until well combined and the berries have thickened.
  5. Make the Lemon Glaze: whisk together the powdered sugar, almond milk, lemon juice, and lemon zest until well combined and smooth. Set aside.
  6. Assemble the Bars: Pour the thickened berry jam over the par-baked crust and spread out into an even layer, ensuring that all of the crust is covered. Next, use your fingers to sprinkle the crumb topping evenly over the jam.
  7. Bake the bars at 350 degrees for 20-25 minutes until the jam is bubbly around the edges and the top is golden brown. Let the bars cool completely before slicing into 12 bars and drizzling with the lemon glaze.