Berry Pie Crumble Squares

Berry Pie Crumble Squares are a low carb treat with paleo options. A buttery pie crust with a sweet berry filling and yummy cinnamon crumble topping.

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These Berry Pie Crumble Squares are grain-free, paleo, and low carb. A delicious combination of berry pie and berry crumble.

I could not decide which to make with the berries a friend brought over: a berry pie or a berry crumble. So, I just combined both recipes in a pan and made berry pie crumble bars.

These can be made paleo or low carb depending on the sweetener you choose. I used a mix of blueberries, blackberries, and chopped strawberries in these squares to keep them low carb.

You can also use frozen mixed berries that have been defrosted as well.

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Berry Pie Crumble Squares:

Ingredients:

Pie Crust:

• ½ cup coconut flour
• ⅓  cup butter, melted
• 1 egg
• Sweetener of choice: ¼ teaspoon liquid stevia for low carb, or for paleo use 1 tablespoon honey

Fruit Filling:

• 2 ½ cups mixed berries (blueberries, blackberries, and sliced strawberries)
• ⅓ cup sweetener of choice: ⅓ cup erythritol granular for low carb, or ⅓ cup coconut sugar for paleo.
• 1 tablespoon coconut flour

Crumble Topping:

• ½ cup almond meal or flour
• ¼ cup sweetener of choice: erythritol for low carb, or coconut sugar for paleo
• 1 teaspoon cinnamon
• 4 tablespoon butter, cold and sliced in fourths

Directions:

1. Preheat oven to 375 F, and grease an 8x8 inch pan.
2. In a large mixing bowl combine all the fruit filling ingredients. lightly toss fruit to cover in sweetener and coconut flour. Set aside and let rest in the bowl for 15 minutes.
3. In a large mixing bowl combine all the pie crust ingredients until a dough forms.
4. Press the dough into the bottom of the pan. Press dough to evenly cover just the bottom of the pan. Set aside.
5. In a separate large mixing bowl, using a pastry dough cutter or large fork to combine all the crumble topping ingredients. Smash ingredients into the butter until small crumbly chunks form.
6. Spoon and spread the fruit mixture across the top of the pie crust in the pan.
7. Spoon small amounts of crumble mixture all over the top of the fruit mixture.
8. Bake for 35 to 40 minutes on the center rack. Remove once topping is browning.
9. Cool for 20 mins or more until the fruit mixture firms up and sets. You can also refrigerate overnight for a firmer texture. Serve with whipped cream or coconut cream. Can also serve with low carb vanilla ice cream or paleo ice cream.

Nutritional Data for Low Carb Version (using Swerve sweetener and liquid stevia): Servings: 9 squares, Serving Size: 1 square out of 9, Cal: 198, Carbs: 7.6 g, Net Carbs: 4.6 g, Fiber: 3 g, Fat: 16 g, Protein: 3 g,  Sugars: 2 g, Sodium: 108 mg.

Nutritional Data for Paleo Version (using coconut sugar and honey):  Servings: 9 squares, Serving size: 1 square, Cal: 248, Carbs: 22g, Net Carbs: 19 g, Fiber: 3 g, Fat: 16 g, Protein 3 g, Sugars: 16 g, Sodium: 108 mg.

📖 Printable Recipe Card

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Berry Pie Crumble Squares

Stacey

These Berry Pie Crumble Squares are grain-free, paleo, and low carb. A delicious combination of berry pie and berry crumble.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 198 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Pie Crust:
• ½ cup coconut flour
• ⅓ cup butter melted
• 1 egg
• teaspoon Sweetener of choice: ¼ teaspoon liquid stevia for low carb or for paleo use 1 tablespoon honey
• Fruit Filling:
• 2 ½ cups mixed berries (blueberries blackberries and sliced strawberries)
• ⅓ cup sweetener of choice: ⅓ cup erythritol granular for low carb or ⅓ cup coconut sugar for paleo.
• 1 tablespoon coconut flour
• Crumble Topping:
• ½ cup almond meal or flour
• ¼ cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
• 1 teaspoon cinnamon
• 4 tablespoon butter cold and sliced in fourths

Instructions

 

• Preheat oven to 375 F, and grease a 8x8 inch pan.
• In a large mixing bowl combine all the fruit filling ingredients. lightly toss fruit to cover in sweetener and coconut flour. Set aside and let rest in bowl for 15 minutes.
• In a large mixing bowl combine all the pie crust ingredients until a dough forms.
• press the dough into the bottom of pan. Press dough to evenly cover just the bottom of the pan. Set aside.
• In a separate large mixing bowl, using a pastry dough cutter or large fork to combine all the crumble topping ingredients. Smash ingredients into the butter until small crumbly chunks form.
• Spoon and spread the fruit mixture across the top of the pie crust in the pan.
• Spoon small amounts of crumble mixture all over the top of the fruit mixture.
• Bake for 35 to 40 minutes on center rack. Remove once topping is browning.
• Cool for 20 mins or more until the fruit mixture firms up and sets. You can also refrigerate overnight for a firmer texture. Serve with whipped cream or coconut cream. Can also serve with low carb vanilla ice cream or paleo ice cream.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All nutritional data are estimate based on the products I used*

Nutrition

Serving: 0gCalories: 198kcalCarbohydrates: 7.5gProtein: 3gFat: 16gSodium: 108mgFiber: 3gSugar: 2g

Keyword berry pie crumble squares, keto berry pie bars, low carb berry crumble

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