Blackberry Crumble Bars

Crumbly bars bursting with moist, blackberry flavor. The amount of honey listed will yield a very mildly sweet (and extra tart!) bar but can be adjusted to personal taste.

Yields: 9 bars

Blackberry Filling

18 oz. fresh blackberries, divided

1 lemon, juiced

1 t. raw honey, warmed

½ t. vanilla extract

pinch sea salt

Crust & Crumble

3 c. blanched almond flour

¾ c. tapioca starch

1 lemon, zest

½ t. sea salt

pinch ground cinnamon (optional)

6 T. grass-fed butter, cold and cubed to 1”

3 T. raw honey

1 pastured egg

½ c. raw sliced almonds


Preheat oven to 325F.

Make the filling: combine 12 oz. blackberries with lemon juice, honey, vanilla extract, and sea salt. Mash blackberries with a fork (watch for splatters!) and mix well. Add remaining 6 oz. blackberries (do not mash), stir to combine, and set aside.

Make the crust & crumble: combine almond flour, tapioca starch, lemon zest, sea salt, and ground cinnamon in the bowl of a large food processor. Pulse to combine. Add butter, honey, and egg. Pulse again to combine. Dough will be crumbly; do not over-mix.

Assemble: move 2/3 of the dough to an 8×8” baking pan. Press into an even layer. Top with blackberry filling.

Add ½ c. sliced almonds to the remaining 1/3 dough remaining in the food processor. Pulse briefly to incorporate. Crumble over the blackberry filling in large chunks. Do not press in. Bake for 30-35 minutes, or until golden brown.