bars dessert gluten-free paleo snacks summer vegan

Blueberry Hazelnut Crumb Bars + 5 Healthy Summer Berry Desserts!

June 17, 2015

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!The best part of summer without a doubt is the summer berries. Seeing that I am from the arctic, we are not lucky enough to have access to local berries year round. Fortunately frozen berries exist, but nothing truly compares to the fresh stuff.

When it comes to my favorite berries it’s a toss-up between strawberries and blackberries. Strawberries usually win out but only because they are marginally cheaper. I actually used to hate raspberries but over the years they’ve totally grown on me. I’m kind of weird about blueberries too. I love them in things but you’ll never find me snacking on a bowl of plain blueberries.

I make no sense.

5 Healthy Summer Berry Desserts

Like these Blueberry Hazelnut Crumb Bars? Here are 4 other delicious summer berry dessert recipes!

1. Running to the Kitchen’s rustic Paleo Strawberry Almond Galette

2. Lexi’s Clean Kitchen’s classic Summer Strawberry Shortcake

3. Eating Bird Food’s Mixed Berry Fruit Salad with Poppyseed Dressing

4. Food Faith Fitness’ Paleo Poke Cake

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

Full confession: I used frozen blueberries for these blueberry hazelnut crumb bars.

As much as I want to support our local farms, I legit can’t suck up the cost of a pint of fresh blueberries…even when they’re in season. Plus organic, somewhat local wild blueberries were on sale so I went a lil cray’.

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!Not only is my house overflowing with frozen blueberries, but after this post the nut flour situation is completely out of control.

It’s officially become the summer of nuts and berries…

Print

Blueberry Hazelnut Crumb Bars

  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 9 bars 1x
Scale

Ingredients

For the blueberry filling:

  • 3 cups frozen blueberries*
  • 1/4 cup water
  • zest and juice, 1 lemon
  • 2 T maple syrup
  • 1 T tapioca flour (non-GMO cornstarch or arrowroot starch works great too)

For the crust and crumble topping:

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor combine all crust/crumble ingredients until it comes together into a sticky ball.
  3. Grease a 8 x 8 inch baking pan with coconut oil and press 2/3 of the crust/crumble mixture into the bottom of the pan, ensuring it is flat.
  4. Bake for 10 minutes.
  5. Remove crust and set aside.
  6. In a medium saucepan combine all blueberry filling ingredients except tapioca flour.
  7. Bring mixture to a boil then lower heat to a simmer and let simmer, uncovered for 15 minutes making sure to stir occasionally.
  8. Add in tapioca flour and let simmer for an addition 5-10 minutes or until mixture has thickened.
  9. Top mixture onto crust in an even layer.
  10. Crumble remaining crust/crumble mixture on top of blueberry filling and press slightly with the palm of your hand.
  11. Bake for an additional 15 minutes.
  12. Let sit for at least 20 minutes before cutting and removing from pan.

Notes

*Feel free to use fresh though they may take slightly longer to cook.

**Feel free to substitute with almond meal.

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

Favorite summer berry??? GO.

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  • Reply
    Brittany
    June 17, 2015 at 5:28 am

    Gah, these bars look amazing. I want to reach through my screen and grab one.

    And, I full support your decision to use frozen berries. They work great for baked recipes of this nature.

    • Reply
      Davida Kugelmass
      June 17, 2015 at 5:06 pm

      I want the fruit salad! I’ve been fiending fruit salad like crazy lately!

  • Reply
    Taylor @ Food Faith Fitness
    June 17, 2015 at 7:46 am

    These bars are OUT OF CONTROL. The sweet blueberries, the crumbly topping…my taste buds basically just exploded at the thought! Pinning!

    • Reply
      Davida Kugelmass
      June 17, 2015 at 5:05 pm

      For some reason I read that as “taste birds” and I chuckled out loud. Imagine if we all had little birdies taste testing for us lol

  • Reply
    Gina | Running to the Kitchen
    June 17, 2015 at 9:54 am

    Yay! So fun to join in on the berry madness this month. I wish we could have a party with all these desserts front and center. The hubs is on his way to BJs later and I’m kinda hoping they have the giant container of blueberries on sale again so I have an excuse make these!

  • Reply
    Meghan@CleanEatsFastFeets
    June 17, 2015 at 9:54 am

    Since I happen to be a bit of a berry junkie (open vein, inject berries here) all of these look amazing to me.

    I’m actually getting super excited to go berry picking and see what my own strawberries in the backyard are doing. I planted them last year, so I’m hoping they’re fruitful this year. Get it, fruitful. Oh brother. They can’t all be winners.

  • Reply
    Lexi @ Lexi's Clean Kitchen
    June 17, 2015 at 10:35 am

    I need these SO BADLY. I am a blueberry crumb fan allllll day every day 🙂

  • Reply
    Laura B
    June 17, 2015 at 11:25 am

    ALL BERRIES!

  • Reply
    Nikole Goncalves
    June 17, 2015 at 12:19 pm

    These look amazing Davida! I’m totally trying these out with the huge Costco sized bag of frozen blueberries I have in my freezer at the moment. Can you use almond meal as well?

  • Reply
    Laur
    June 17, 2015 at 12:55 pm

    Definitely strawberries! I cannot get enough of them in yogurt parfaits with crumbled baked goods. UGH.

    • Reply
      Davida Kugelmass
      June 17, 2015 at 5:01 pm

      Ahhhh yogurt parfaits with fresh strawberries are my fave!

  • Reply
    Dani @ DaniCaliforniaCooks
    June 17, 2015 at 1:33 pm

    These look delicious! I love the idea of using hazelnut meal. May try your “how to make homemade nut flours” for this one.

  • Reply
    Cassie
    June 17, 2015 at 5:10 pm

    Would almond meal or even brown rice flour work?

  • Reply
    Melissa @ Mango About Town
    June 17, 2015 at 5:18 pm

    No shame in using frozen blueberries especially when they’re not in season! Frozen ones are picked when they are in season and PC has a great wild Canadian variety!

  • Reply
    Genevieve
    June 17, 2015 at 9:07 pm

    I literally just ran home to make the blueberry bars. I used fresh because they were on sale and added a couple more at the end for texture…magnificent!

  • Reply
    Ann
    June 17, 2015 at 10:08 pm

    These bars look so delicious! I can imagine their amazing moist texture. Yum yum yum!

  • Reply
    Sweet Potato Egg Boats with Avocado Crema and Bacon - The Healthy Maven
    June 21, 2015 at 5:00 am

    […] was over the other week she was helping me blast through 3 recipes in a day. We made those lovely Blueberry Hazelnut Crumb Bars, Mint Chocolate Chip Avocado Popsicles and a very sad attempt at Red Canadian Flag […]

  • Reply
    Arman @ thebigmansworld
    June 21, 2015 at 8:51 pm

    Can we seriously praise the drop shot? The spatula?!

    Team raspberry. Then smiling with teeth looking like it’s been attacked by chias.

    • Reply
      Davida Kugelmass
      June 22, 2015 at 12:59 pm

      lololol you can thank Jess! Part of the job pre-req was having nice hands!

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