These crumb bars have a tart strawberry and orange filling that's sandwiched between a buttery shortbread crust. These bars are gluten free, dairy free, paleo and vegan!
Strawberry Orange Crumb Bars
Katie Hieb
16
20 minutes
35 minutes
Ingredients
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3 Cups Strawberries, chopped
2 Tbsp Orange Juice, freshly squeezed
1 Tsp Orange Zest
2 Tbsp Coconut Sugar with Monk Fruit
1 ½ Tbsp Tapioca Starch
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1 Tbsp Orange Zest
2 Tbsp Coconut Sugar with Monk fruit
2 Cups Almond Flour
¾ Cup Tapioca Starch
1 ½ Tsp Baking Powder
½ Tsp Salt
5/8 Cup Palm. Oil Shortening (5/8 cups = 1/2 cup + 2 Tbsp)
1 Tsp Pure Vanilla Extract
Directions
Preheat your oven to 350 degrees F. Line an 8x8 inch or 11x7 inch baking dish with parchment paper and set aside.
Make the Filling: combine all filling ingredients in a small saucepan.
Cook the filling on the stovetop, over medium heat, for 20 minutes. Be sure to stir the mixture and scrape down the sides of the pan every few minutes so that the filling doesn't burn.
Make the Crust and Crumble: while the filling cooks, make the dough for the crust and crumble. In a large bowl, combine the orange zest and sugar. Use your fingertips to rub the zest into the sugar (this releases more oils from the zest).
Mix in the almond flour, tapioca starch, baking powder and salt.
Lastly, add in the palm shortening and vanilla. Stir first with a spatula or fork, then use your hands to combine the dough.
Assemble the bars: press half of the dough into your lined baking pan, making the crust. Save the other half for the crumble topping.
Pour the filling over the crust.
Crumble the remaining dough on top of the filling (making the crumble topping), then lightly press it down so that some of the crumble sinks into the filling.
Bake: Place the bars in your preheated oven and bake at 350 degrees F for 35 minutes.
Cool: After baking, let the bars cool to room temperature in the baking dish.
You can serve them warm, or chill them overnight in the fridge. Just note: the bars cut better after chilling in the fridge overnight.
Storage: store in an airtight container in the fridge.