These cherry pie bars are filled with a sweet and juicy cherry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.
Make the filling:
In a medium pot over medium heat, add fruit, maple syrup, arrowroot & lemon juice & bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
Make the crust and topping:
In a large mixing bowl, combine, flours, sweeteners, vanilla, salt & baking soda. Stir in chopped almonds & coconut flakes. Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
**Optional - adding 1/4 cup chopped pecans, walnuts or sliced almonds to the crust would add a nice crunch if desired