These Paleo Crumb Bars are an easy, wholesome snack that need just 5 ingredients!
A tender shortbread crust, your favorite jam and more shortbread crumbled over the top create an irresistible bar that’s not too sweet.
Plus it’s naturally vegan, gluten-free, dairy-free and refined sugar-free.
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Paleo Crumb Bars
Crumb bars. Crumble bars. Streusel bars.
Whatever you call them, they’re a fun, old-fashioned treat.
But this version swaps out the flour, white sugar and corn syrup-laden jams for less refined ingredients like ground almonds, maple syrup and fruit-sweetened jam.
So not only are they scrumptious, they’re packed with protein and healthy fats, too, which means even one bar is pretty filling.
And this basic recipe is a template for you to use whichever flavor of jam you like. Some good options are:
- blueberry
- strawberry
- raspberry
- blackberry
- mixed berry
- cherry
- apricot
- peach
- grape
- cranberry (you can even use leftover cranberry sauce!)
I like to use fruit-sweetened jams. Two of my favorite brands are St. Dalfour and Bionaturae (not ads, I just like them).
Using either of these brands keeps these crumb bars Paleo and refined sugar-free but you can use whatever jam you like.
What you need for Paleo crumb bars
Ingredients:
- 1/2 cup palm shortening – this is my preferred butter substitute for Paleo baking, but you can also use coconut oil
- 1/2 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 2.5 cups superfine blanched almond flour (do not use almond meal)
- 1/2 teaspoon fine sea salt
- heaping 9 tablespoons (or about a heaping 1/2 cup) of your favorite jam, plus more if necessary (see suggestions above)
Equipment:
- 8×8″ baking dish
- parchment paper
- measuring cups
- measuring spoons
- a large mixing bowl
- a medium mixing bowl (microwave safe)
- a whisk
- a spatula (the kind for stirring, not flipping)
- a cooling rack
- a knife for cutting the bars
How to make Paleo crumb bars
Step 1: Line the baking dish with parchment paper. Make sure the paper comes enough up the sides so you can lift the bars out after they’ve baked.
Step 2: Add the palm shortening to a microwave-safe medium mixing bowl and melt in the microwave (should take about 60-90 seconds). Let cool slightly. Whisk in the maple syrup and vanilla until you have a blended mixture.
Step 3: In a large mixing bowl, mix the almond flour and salt.
Step 4: Stir the wet ingredients into the dry ingredients until the mixture resembles wet sand and clumps easily if you squeeze it with your hand.
Step 5: Remove 1/3 cup of the mixture and set aside.
Step 6: Pour the mixture (not the 1/3 cup) into the lined baking dish and use your hand to press it into an even layer.
Step 7: Chill both the dish and the reserved 1/3 cup mixture in the fridge for 30 minutes.
Step 8: Meanwhile, heat the oven to 350°.
Step 9: Bake the shortbread crust in the oven for 15 minutes. Remove it from the oven but leave the oven on.
Step 10: Carefully spread the jam evenly over the crust (no need to wait for the crust to cool so be careful, the dish will be hot). Depending on how thick the jam is, you might need a bit more to fill any gaps.
Step 11: Remove the reserved 1/3 cup crust mixture from the fridge and use your hands to crumble it evenly over the jam.
Step 12: Return the dish to the oven and bake for another 25-30 minutes, or until the crumbs on top become lightly golden.
Step 13: Remove from the oven and place on a cooling rack. Let cool completely.
Step 14: Use the parchment paper to lift the bars out of the pan onto a cutting board.
You can cut 2 down and 2 across to create 9 large bars.
You can then cut those bars in half to create either 2 smaller rectangles or 2 triangles for 18 pieces total.
Or instead you can cut 3 down and 3 across to create 16 smaller bars.
Frequently Asked Questions (FAQ)
You can use honey instead of maple syrup (but then it won’t be completely vegan).
You can use coconut oil in place of the palm shortening.
If you want a nuttier flavor, you can replace the vanilla extract with 1/4 teaspoon almond extract.
As stated above, you can use many different flavors of jam. See suggestions and my recommended brands above.
Once full cooled, you can chill the bars in the fridge for up to 5 days. The longer it sits, the more the crumb topping might start to dissolve into the jam layer.
To freeze the whole batch before you cut it, use the parchment paper to remove it from the baking dish. Then wrap the entire bar in plastic wrap and place in an airtight container or baggie. Freeze flat on a shelf so it doesn’t bend or break. Freeze for up to a month.
Or you can wrap individual bars in plastic wrap and place in an airtight container or baggie and freeze for up to a month.
Thaw frozen bars overnight in the fridge.
Other recipes you might like:
- Paleo Cranberry Bars (with leftover cranberry sauce)
- Crunchy, Chewy No-Bake Breakfast Bars (Paleo, vegan, nut-free)
- PB&J No-Bake Energy Bites (Paleo, vegan, nut-free)
- Blueberry Snack Cake (Paleo)
- Almond Flour Banana Bread (Paleo)
Paleo Crumb Bars – any flavor!
Ingredients
- ½ cup palm shortening
- ½ cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 2½ cups superfine blanched almond flour (not almond meal)
- ½ teaspoon fine sea salt
- heaping 9 tablespoons fruit-sweetened jam (about a heaping 1/2 cup), plus more if necessary, any flavor
Instructions
- Line an 8×8" baking dish with parchment paper. Make sure the paper comes up the sides enough to help lift the bars out after they've baked.
- In a microwave-safe medium mixing bowl, melt the palm shortening in the microwave (should take about 60-90 seconds). Let cool slightly. Whisk in the maple syrup and vanilla until blended.
- In a large mixing bowl, mix the almond flour and salt.
- Stir the wet ingredients into the dry ingredients until the mixture resembles wet sand and clumps easily if you squeeze it with your hand.
- Remove 1/3 cup of the mixture and set aside.
- Pour the mixture (not the 1/3 cup) into the lined baking dish and use your hand to press it down into an even layer.
- Chill both the dish and the reserved 1/3 cup mixture in the fridge for 30 minutes.
- Meanwhile, heat the oven to 350°.
- Bake the shortbread crust in the oven for 15 minutes. The crust will look maybe a shade darker but otherwise won't take on too much color. Remove the dish from the oven but leave the oven on.
- Carefully spread the jam evenly over the crust (no need to wait for the crust to cool so be careful, the dish will be hot). Depending on how thick the jam is, you might need a bit more to cover any gaps.
- Remove the reserved 1/3 cup crust mixture from the fridge and use your hands to crumble it evenly over the jam.
- Return the dish to the oven and bake for another 25-30 minutes, or until the crumbs on top become lightly golden.
- Remove from the oven and place on a cooling rack. Let cool completely.
- Use the parchment paper to lift the bars out of the pan onto a cutting board.You can cut 2 down and 2 across to create 9 large bars.You can then cut those bars in half to create either 2 smaller rectangles or 2 triangles for 18 pieces total.Or instead you can cut 3 down and 3 across to create 16 smaller bars.
Notes
- You can use honey instead of maple syrup (but then it won’t be completely vegan)
- You can use coconut oil in place of the palm shortening.
- If you want a nuttier flavor, you can replace the vanilla extract with 1/4 teaspoon almond extract.
- You can use many different flavors of jam. See the blog post for suggestions and recommended brands.
Alan says
I made these with coconut oil and homemade guava jam and they were amazing. Thanks for the great recipe.
Paleo Gluten Free Guy says
Good to know! Homemade guava jam sounds amazing 🙂
Megan says
I love that I can make this recipe with a variety of fruits all in the same pan (side by side)! It’s super pretty to serve these and 1) have them be different colors, then 2) have them be different fruits for different people’s likes. Thanks for the great recipe and new idea, too.
Paleo Gluten Free Guy says
Yeah, I thought I would normally make them with just one jam but once I made the version you see here with 3 different flavors, I knew that’s the best way to make them!
Hope says
I made these crumb bars with raspberry jam and they were a hit with the whole family! I’m going to make another batch this weekend to take on a picnic.
Paleo Gluten Free Guy says
Yay! They’re the perfect picnic food.
jennifer says
So delicious but better-for-you ingredients! I felt super nostalgic making these — my mom used to make a similar version (although with 1970s refined ingredients ) . . these were so yummy and I could rationalize with some greek yogurt on side for breakfast 😉
Paleo Gluten Free Guy says
Oh, I love the idea of serving them with Greek yogurt. I’m going to have to try that.
ChihYu says
So fantastic! I can just taste the crumble and all of the delicious fruity goodness! These would be so fun to serve to friends!
Paleo Gluten Free Guy says
Thanks!
Janessa says
These Paleo Crumb Bars look delicious and I can’t wait to try them! Do you think it would work to add some chopped raw nuts to the crumble topping for some extra texture and crunch?
Paleo Gluten Free Guy says
Thanks! And yep, I think adding chopped raw nuts would be great.