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
Directions:
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.
