Grain-Free Berry Crumble Bars

Yield: 12 - 16

Filling:
3 cups fresh berries (I used blueberries)
1 tablespoon fresh lemon or orange juice
2 tablespoons coconut sugar
1 tablespoon arrowroot (dissolved in 3 tablespoons water)
Pinch of fine sea salt
Crust/topping:
1 ¾ cups (210g) blanched almond flour
¼ cup arrowroot
2 tablespoons collagen peptides
¼ teaspoon fine sea salt 
¼ cup smooth unsweetened almond butter
3 tablespoons olive or avocado oil
¼ cup plus 2 tablespoons coconut sugar
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract

1.     Make the filling: In medium saucepan, combine all of the ingredients. Place over medium heat and cook, stirring, until berries have started to soften and the liquid has thickened, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool.

2.    Preheat the oven to 350ºF; line an 8-inch square baking dish with parchment. Make the crust/topping: In a large bowl, whisk together the almond flour, arrowroot, collagen and salt. In a medium bowl, whisk together the almond butter, oil, sugar, maple syrup and vanilla. Add the almond butter mixture to the dry ingredients and stir until a crumbly dough forms. Press about 2/3 to 3/4 of the dough evenly in the bottom of the baking pan. (Place the remaining crumble in the fridge.) Bake until just set and light golden, about 10 minutes.

3.    Spread the berry mixture over the crust. Crumble the reserved topping over the filling. Bake until the filling is bubbly and the topping is golden, 20 to 25 minutes.

4.    Let cool completely on a wire rack before cutting. (It’s even easier to cut if you cover the cooled bars and refrigerate them for at least an hour before cutting.)