Blueberry Crumble Bars (Paleo, AIP, Vegan)

These AIP Blueberry Crumble Bars are amazing. And they are super easy to make too with ingredients easily available in your AIP pantry!

I have posted AIP Strawberry Crisp recipe before which is great too. However, this time I wanted to make a grain free crumble bar since I was making a gluten free blueberry crumble bar for my family. For the gluten free version, I followed this recipe and replaced the all purpose flour with my favorite gluten free blend – King Arthur Measure for Measure.

What are the ingredients for making AIP Blueberry Crumble Bars?

  • Cassava Flour – I recommend only Otto’s or Anthony’s Goods Premium (not organic)
  • Arrowroot Flour
  • Palm Shortening – I like Nutiva brand
  • Baking soda
  • Maple Syrup – Any organic brand like this one
  • Blueberries – Fresh or Frozen
  • Tapioca starch
  • Lemon juice
  • Sea salt

This is a perfect dessert when you need to make something quick!

Check out my video below for step wise directions:

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Blueberry Crumble Bars (Paleo, AIP, Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 4
A super delicious and easy AIP crumble bar with blueberries! You can easily swap the blueberries for other berries like strawberries or raspberries too!
For the crumble layer:
  • ½ cup cassava flour
  • ¼ cup arrowroot flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract(optional)
  • ½ cup softened palm shortening (or you can also use softened coconut oil)
For the filling:
  • 1 cup fresh or frozen blueberries
  • 1 tsp tapioca starch
  • pinch sea salt
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  1. Pre heat oven to 350 F. Take a 9 inch loaf pan and grease it with coconut oil or palm shortening. Then layer with parchment paper. keep aside.
For the crumble layer:
  1. Add all the dry ingredients of the crumble layer to a mixing bowl and mix using a fork. then add the maple syrup, vanilla (if adding) and the palm shortening (or coconut oil). Using your hands mix the fat into the flour mixture until you get a crumbly dough. Keep aside.
For the filling:
  1. Mix all the filling ingredients in a mixing bowl gently using a spoon. Keep aside.
For the bars:
  1. To the prepared pan, add half of the crumble mixture so as to form a layer on the bottom.
  2. Next pour the filling mixture over it. Finally add the rest of the crumble mixture on top to form a sandwich pie.
  3. Place the loaf pan in the oven and bake at 350 F for 32-35 minutes or until the top crumble layer looks golden and toasted. Remove from the oven and let cool for 10 minutes before cutting into bars.


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  1. This was so delicious as well as pretty simple to make. A new go-to for me! I realized too late that my loaf pan is bigger than 9 inches, so the layers weren’t quite right. This seems like a very easy recipe to increase quantities for pan size and individual preferences for the amount of filling versus the amount of crumble.

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