Blueberry Cobbler Bars
Blueberry Cobbler Bars
Apple desserts always bring me back to my childhood. My grandma always had something fruity baking up in her kitchen; apple crisps, peach cobblers, and there was always a banana bread on the counter ready to be devoured. So when I get going in the kitchen with the fruity desserts, it brings me all the feels! I don’t bake super often with fruit, but for some reason I was CRAVING a crisp or cobbler of some sort. But I wanted something that was going to be easily transportable/shareable. That’s where these blueberry cobbler bars came into okay & DAMN are they good! A liiiiittle different than grandmas, as these are paleo, vegan, & refined sugar free, but aren’t lacking in ANY flavor! I’m actually obsessed.
Shortbread crust
1 1/2 cups almond flour
1/2 cup protein (I used vanilla) or more almond flour for a more authentic taste
2 tablespoons coconut flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup lakanto sweetener or other low carb sweetener or maple syrup (danishealthyeats gets you a discount here: https://www.lakanto.com/?aff=180 )
1/3 cup melted coconut oil
1/4 cup chopped walnuts
Blueberry jammy center
2 cups organic wild blueberries (fresh or frozen)
1 tablespoon lakanto sweetener (or sweetener of choice)
1 tablespoon tapioca starch
1/4 teaspoon salt
Instructions:
1. Preheat oven to 350.
2. Combine all crust ingredients in a bowl, besides walnuts, & mix with a fork until a dough consultancy forms. Set aside 1/4-1/4 of the dough & Spread the rest evenly in a 9x13 pan & bake for 12 minutes or until edges are slightly golden.
3. While crust is baking, combine all blueberry filling ingredients in a sauce pan. Heat over medium, mashing the blueberries. Cook until most of the blueberries are mashed & the jam has thickened.
4. Remove the crust & spread the blueberry filling over it evenly. Add the chopped walnuts to the remaining dough & crumble it over the blueberry mixture.
5. Bake for another 20-22 minutes or until crumble is golden brown.
6. Devour friends!