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Lemon Blackberry Crumble Bars

Lemons, blackberries and oats make these bars gluten-free completely healthy. ;)
Mixed with lemon zest and tangy blackberries, these are perfect on their own or paired with a bourbon and lemon based cocktail.
Course Dessert
Cuisine American
Servings 12 bars


Crust & Crumble Top

  • 3 cups almond meal superfine
  • 1 cup rolled oats not instant
  • 2 tbsp oat milk
  • ¼ cup coconut oil melted
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • tsp salt

Berry Filling

  • 3 cups fresh blackberries
  • ½ cup water
  • zest from one lemon
  • ¼ cup lemon juice freshly squeezed
  • ¼ cup honey
  • 2 tbsp tapioca flour
  • pinch salt


  • Preheat oven to 350°F. Grease an 8x8 inch pan with coconut or olive oil and set aside.
  • In a large bowl, combine all crust/crumble ingredients together until well mixed.
  • Add 2/3 of the mixture to the 8x8 pan and press evenly onto the bottom. Set remaining crust/crumble mixture aside to use for crumble topping.
  • Bake crust at 350ºF for 10 minutes. Remove crust and set aside.
  • While crust bakes, add all ingredients for the berry filling into a medium sauce pan. Stirring often, bring filling mixture to a low boil, breaking up the berries. Once the mixture starts to boil, turn heat down to low and let simmer for 10-15 minutes. Continue stirring often. (Berries will start to thicken.)
  • Pour thickened berry filling on top of baked crust. Spread the rest of the crumble mixture over the top of the berry filling.
  • Bake for 10 minutes then remove from heat.
  • Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!
Keyword dessert, dessert bar, lemon, honey, blackberry