Berry Crumble Bars with Coconut Shortbread Crust
This recipe is a twist on the classic berry crumble recipe, but I made it that much more delicious with a coconut shortbread crust! It is a quick and easy weeknight dessert recipe that is great to have in your pocket because it is so versatile- you can use whatever you have on hand. You really can’t go wrong!
The Great Butter Debate: Is The Good Stuff Really Worth The Cost?
Butter is one of those things that really makes life worth living, isn’t it? I avoid margarine and shortening like the plague because a) I think they taste disgusting; b) they are both full of trans fats, which will kill you, or at least cause a heart attack; and c) margarine has been shown to increase your insulin response. Also, we used to eat margarine instead of butter when we thought that saturated fat caused heart attacks, which we now know is not the case. (Reference here.)
So now that we all agree that butter is the superior choice, can you just get the $5 kind or should you splurge and get the expensive stuff made from cream that they get from grass-fed cows? You really should. There are at least 4 ways that butter made from grass-fed cows is superior to the cheap stuff.
- High in Conjugated Linoleic Acid (CLA) (Reference here), which combats cancer, no big deal.
- High in Vitamin K, which de-calcifies your arteries.
- One of the few sources of butyric acid, which is anti-inflammatory (and we know that inflammation is the root of many diseases).
- Higher levels of Vitamin A, which is crucial for forming and maintaining teeth, bones, soft tissue, mucous membranes, skin and eye health.
Berry Crumble Bars with Coconut Shortbread Crust: Recipe Tips and Variations
- This recipe works well with a rhubarb/strawberry combination. You can use frozen rhubarb if it isn’t in season.
- Try making this recipe using my slow-cooker apple pie filling. I haven’t tried that yet, but I’m sure it would work well and be delicious. Let me know if you try it!
- Instead of berries, you can use cherries or a cherry/raspberry combination.
- Figs would be delicious!
- If you are in a hurry, you can use 1 heaping cup of jam instead of a pie filling. Try my friend Shannon’s easy strawberry jam recipe: in the blender, measure 2 cups strawberries, ¼ cup maple syrup and 2 tbsp chai seeds. Blend it up, then pour it into a pot and warm it on the stove for 5 minutes. Transfer it to a mason jar and let it set in the fridge overnight.
The Goddess Body Program
If you are losing weight on Erica’s Goddess Body Program, you can enjoy these Berry Crumble Bars with Coconut Shortbread Crust during loading and in week 3 of maintenance, using erythritol or xylitol. My favourite brand is this one.
Please Comment Below
What is your favourite fruit dessert? What variations of these Berry Crumble Bars with Coconut Shortbread Crust have you tried or are excited to try? Please comment below, I love hearing from you!
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- 1 heaping cup of mixed berries (I like to use strawberries, blueberries and blackberries)
- 3 tbsp sugar or sweetener
- 1/2 tsp lemon juice
- 1 tsp arrowroot powder or cornstarch
- 1-2 tsp water (if required)
- 2 cups almond flour
- 3/4 cup shredded coconut
- 1/2 cup soft butter or coconut oil
- 1 egg
- 1/2 cup sugar or sweetener
- 1 tsp baking powder
- Mix ingredients together on the stove and stir, adding a bit of water if the sweetener and arrowroot are clumping. If using frozen berries, no need to add water.
- Cook at medium heat for 5 minutes, until liquid thickens but berries are still whole.
- Mix ingredients together using electric beaters.
- Press about 2/3 of the batter into a 9x9 pan.
- Par-bake at 350 for 12-15 minutes until the edges just start to brown.
- Remove from oven and let cool for 5 minutes.
- Pour filling over crust and spread out to the edges.
- Take remaining shortbread batter and sprinkle it over top of the filling.
- Bake for another 15 minutes until the top is golden brown.