Ok, I know I owe you guys so many posts, but seriously I’m just trying to soak in every bit of summer I can. We know winter is only few months away. eek. After last winter the thought makes me cringe.
Instead of sharing my six weeks of counting macros recap today I’m back with the tastiest Blueberry Lime Crumble Bars. Is your mouth watering yet? I’m ready to eat another just talking about it. And yes, these totally fit into macros without blowing your daily intake of carbs. #winning
With berry season in full force I can’t eat enough berries. Raspberries are my number one choice. What about you? Do you have a favorite berry?
Are you running to the store yet to pick up all the ingredients? Honestly you probably have most as they are all kitchen staples. At least at our house.
BLUEBERRY LIME CRUMB BARS
Makes 12 bars
Adapted from The Smitten Kitchen
Crust & Crumbs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup coconut sugar
4 oz unsalted butter
2 cups fresh blueberries (or any choice of berries)
1/4 cup coconut sugar
2 tsp arrowroot (cornstarch works too)
1 1/2 tbs lime juice (or lemon)
Preheat your oven to 375 degrees and grease a 8×8 baking pan.
In a small bowl prepare the berry filling, by gently tossing together fresh berries, sugar, lime juice and arrowroot. Set aside.
With an electric mixer, combine flour, sugar, baking powder, butter and egg. Mix until the dough is moist but very crumbly. Divide the dough in half, and press half into the greased pan. Make sure you have an even layer for the crust.
Pour the berry mixture over the crust. Then sprinkle the remaining crumble over the berry layer.
Bake for roughly 45 minutes, or until the juices are bubbling. The crumble should only be slightly browned.
Let it cool or enjoy it warm with a scoop of your favorite vanilla ice cream!