Blueberry Cardamom Crumble Bars

Our crop of blueberries is usually relatively small, but the berries are exceptionally delicious: plump, flavorful, and crisp in just the right ways. More often than not, we end up eating them fresh before we ever get around to cooking with them, but these crumble bars are so fantastic that we set aside a few pints just to make them. The top layer is an easy blueberry jam that’s thickened with lemon peel and chia seeds, and it goes on a simple grain-free crust that’s made of ground up pistachios and coconut flour. The bars bake quickly in the oven and keep really well. Serve them with vanilla ice cream and you’ve got a truly decadent summer dessert!


  • 6 cups fresh blueberries (3 pints)
  • ⅔ cup raw honey
  • 2 tablespoons finely minced lemon peel, white pith removed (1 medium lemon)
  • 2 tablespoons fresh lemon juice (1 medium lemon)
  • 2 teaspoons ground cardamom
  • 2 tablespoons white chia seeds
  • 2 cups pistachios
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • ¾ cup coconut sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 8 ounces unsalted butter, cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325°F and position a rack in the middle.
  2. Make the jam: In a 6-quart Dutch oven, set over medium heat, combine the blueberries, honey, lemon peel, lemon juice, and cardamom. Bring the mixture to a boil, and then reduce the heat to low and simmer, stirring frequently, until it begins to thicken, about 30 minutes. Add the chia seed and continue cooking, stirring frequently, until the jam has thickened further and can coat the back of a spoon, 10 minutes more. Remove the pan from the heat and set aside.
  3. Make the bars: Put the pistachios in the bowl of a food processor and pulse until finely ground, about 1 minute. Transfer the ground nuts to a medium bowl and add the coconut flour, baking powder, coconut sugar, cardamom, and cinnamon. Stir until combined. Use a fork or pastry cutter to blend in the butter, egg, and vanilla extract until the dough is crumbly and there are no large clumps of butter remaining. Scoop out 1 ½ cups of dough and set aside. Transfer the remaining dough to a 7 x 11-inch baking dish. Using clean hands, press the dough into the pan until the crust evenly covers the bottom.
  4. Pour the blueberry jam over the crust, using a spatula to smooth it out in an even layer. Evenly crumble the reserved dough over the jam.
  5. Bake until the top is golden brown, about 15 to 20 minutes. Remove the baking dish from the oven and let cool for 15 minutes. Transfer the baking dish to the refrigerator and chill for at least 2 hour so that the bars are set and slice easily.
  6. When ready to serve, remove the pan from the refrigerator and cut into eighteen, roughly 2 x 2-inch bars. Transfer to a platter and serve, or store in an airtight container in the refrigerator for up to 5 days.