crumble bars

Berry crumble bars - make the best of summer berries with these easy to make, jammy, oaty, vegan crumble bars. Perfect for snacking on!

Berry Crumble Bars (Vegan)

150 g (1 2/3 cups) rolled porridge oats

180 g (1 1/2 cups) plain (all-purpose) flour

130 g (3/4 cup) light brown soft sugar

baking powder

tsp salt

cinnamon

tsp cornflour (cornstarch)

lemon juice

raspberry jam

400 g (14 ounces) mixed fresh berries

Preheat the oven to 190C/375F/gas mark 5. Grease a 20cm/8in square tin and line with baking parchment.

Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.

Add the vegan butter or coconut oil and rub in using your fingertips until the mixture resembles breadcrumbs.

Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly.

Bake for about 15 minutes until golden around the edges.

To make the filling, mix the cornflour and lemon juice together in a large bowl to make a paste. Stir in the jam followed by the berries.

Tip the filling over the base and spread level.

Scatter over the remaining crumble mixture. Bake for 25-30 minutes until the crumble is golden and the filling is bubbling.

Leave to cool in the tin then carefully lift it out using the baking parchment, cut into squares and serve.

Store any leftovers in the fridge.

Buttery crumb bars filled with strawberries, raspberries, blueberries, and blackberries. This simple recipe uses the same mixture for the the crust and topping.

Mixed Berry Crumble Bars

sugar

all purpose flour

salt

lemon

unsalted butter

vanilla extract

berries (see note)

cornstarch

juice of 1 small lemon

Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.

Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.

Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.

For the crust and topping:

Gently stir together all ingredients until well incorporated.

Spread the filling over the crust, then crumble the remaining dough over the top of the berries.

Bake for approximately 40 minutes, until the top is light golden brown. Transfer pan to rack to cool, before cutting into squares. I have also refrigerated these, after cooling to room temp.

Filling:

Raspberry Crumble Bars

rolled oats

flour

brown sugar, packed

vanilla

raspberry preserves

raspberries

Pre-heat the oven to 350 degrees F and grease an 8&#215;8 pan (9&#215;9 would work as well but may require a little less bake time).

In a large bowl, mix together the rolled oats, flour, salt, baking powder, and brown sugar.

Add in the softened butter and vanilla and mix until fully combined. The mixture will seem a little dry but should hold together when pressed between your fingers. Having a few larger chunks left in the mixture is perfectly fine.

Pour ⅔ of the mixture into the pan (this ends up being about 2 ½ cups of the unpacked dough mixture) and press it firmly into the bottom of the pan. Set aside the rest of the mixture to be used as the topping. Bake the bottom crust for 15 minutes.

Once out of the oven, carefully spread the raspberry preserves across the crust. Gently squish each of the raspberries so that they’re lightly flattened and then place them all along the top of the preserves. Sprinkle on the remaining crumble mixture and bake for 30 minutes.

Let cool for 10 minutes and then chill in the fridge until completely cooled. You can eat them now or let them sit for a total of 2 hours (or even overnight if you want). Slice and ENJOY!

https://content.jwplatform.com/videos/&rdquo;YPOY09KW&rdquo;.mp4

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These Blueberry Crumble bars are Vegan, Gluten-Free, and Oil-Free, and made with only 9 healthy ingredients! A tasty, delicious, and easy-to-make dessert.

Blueberry Crumble Bars 

Almond Flour (not Almond Meal)

Flour

½ cup Quick Cooking Oats

½ tsp Baking Powder

Salt

Natural Almond Butter*

Maple Syrup

Fresh Blueberries

Lemon

tsp Vanilla Extract

tbsp Tapioca Flour (can also sub Cornstarch)

First, prepare the Blueberry Filling. Add all ingredients to a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the blueberries have popped. Set aside to cool.

Next, add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.

Stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left &#8211; the mixture should be pretty thick!

Grease or line an 8&#215;8” pan and press half of the “dough” into the bottom of it. Pour the Blueberry Filling over this layer, then use your hands to crumble the remaining dough and sprinkle it over the top.

Bake for 27-30 minutes, or until the Crumb Topping is crisp and slightly browned.

Let cool before slicing in the pan, then serve as desired. Leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.

These bars were easy to make and DELICIOUS!!! I wasn't sure how firm they would be for cutting but they firmed up and I was able to cut them into nice squares.  I only make them when there are others to help eat them because I would eat them all myself.  I was a little concerned about the amount of syrup (i.e., sugar) in the crust. I would love to have an option to swap out some of the maple syrup to lower the sugar content.

These vegan butterscotch and raspberry crumble bars are a delicious summer treat! They&#039;re made with Nature&#039;s Charm Coconut Butterscotch Sauce, tart raspberries and a classic crumble mix using flour, sugar, and vegan butter.

Vegan Butterscotch Crumble Bars

all-purpose flour (250 g) (plain flour)

sugar (100 g) (vegan-friendly)

unsalted vegan butter (110 g) (cold and cubed)

Nature's Charm Coconut Butterscotch Sauce (400 g)

raspberries (240 g)

Preparation

Preheat the oven to 350°F (180°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper.

In a large bowl, combine the flour and sugar. Add the cubed vegan butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Base

Press two-thirds of the crumble mixture into the bottom of the prepared baking dish, reserving the remaining one-third for the topping.

Butterscotch

Pour the jar of Nature&#39;s Charm Coconut Butterscotch Sauce over the crumble layer and spread it evenly.

Raspberries

Sprinkle the fresh raspberries over the butterscotch layer.

Crumble

Sprinkle the remaining one-third of the crumble mixture over the fruit.

Bake

Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.

Serve

Let cool for at least 10 minutes before slicing and serving.

These Blueberry Oat Crumble Bars are super easy to make, refined sugar free and simply delicious! Serve hot or cold, for breakfast or as dessert.

Blueberry Oat Crumble Bars

coconut oil

oats

maple syrup

tbsp plant milk

blueberries

tsp cornflour

g coconut oil

ginger powder

120 g oats

nutmeg

pecans

Pre-heat your oven to 180C.

To prepare the base, add the rolled oats into a food processor and pulse for about 1 minute to lightly break them down. Add in the rest of the base ingredients and process until you get a sticky dough.

Meanwhile, heat the blueberries on the stove over medium heat, then add the maple syrup and stir. Cook until the majority of the blueberries have broken down (5 minutes) and then cook for a further 10 minutes on a low heat to reduce the liquid.

Sprinkle in the cornflour and swiftly stir it through. Increase the heat to activate the cornflour and cook on high for about 1 minute, whilst constantly stirring, or until the blueberry mixture thickens. Set aside.

Line a 20x20cm baking tin and evenly press the base into the bottom of the tin. Spread the blueberry mixture across.

To prepare the crumble, simply combine all ingredients in a mixing bowl and stir until you get sticky clusters.

Top your blueberry mix with the crumble, then place. everything into the pre-heated oven at 180C for 20-25 minutes or until golden.

Let it cool down for a minimum of 20 minutes before slicing &amp; enjoy hot or cold!

Vegan apple crumble bars - apple crumble in bar form! These Autumnal bars are a great way of using up a few apples. A crunchy, oaty biscuit base and crumble topping are filled with sweet, juicy spiced apples, perfect for snacking!

Vegan Apple Crumble Bars

600 g (unprepared weight) eating apples (about 4-5 apples)

60 g (⅓ cup) light brown soft sugar

g (2 Tablespoons) vegan butter

plain (all-purpose) flour

(1 ½ cups) plain (all-purpose) flour

g (1 + ⅔ cups) porridge oats

g (½ cup) light brown soft sugar

Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Grease a 20 cm/8 in square cake tin and line it with baking parchment.

Peel, core and slice the apples then place them in a pan with the sugar, butter, lemon juice, cinnamon, vanilla and a pinch of salt.

Stir to combine then sauté gently until the fruit has softened slightly and the juices have reduced to a thick syrup. Set aside to cool. Once the apples have cooled, sprinkle over the flour and stir in gently.

Add the cold vegan butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no lumps of butter remain.

Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly. Pop the rest of the mixture in the fridge.

Bake for about 15-20 minutes until pale golden.

Spread over the apple mixture then scatter over the rest of the crumble mixture, press it down very slightly.

Bake for about 25-30 minutes until golden.

Leave the bars to cool in the tin for 20 minutes then carefully transfer them to a wire rack. Leave to cool completely before slicing.

These lemon raspberry crumble bars combine a buttery, melt-in-the-mouth lemon shortbread with a jammy raspberry filling. They’re super easy to make (it’s a one-bowl recipe!) and you’d never know that they’re gluten free.

Lemon Raspberry Crumble Bars (Gluten Free)

g (½ cup + 2 tbsp) caster/superfine or granulated sugar

140 g (1¼ sticks) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

300 g (2½ cups) plain gluten free flour blend

160 g (about 1¼ cups) fresh raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.

Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten-free flour blend, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough.Tip: Because it&#39;s gluten free, you don&#39;t need to worry about over-working the shortbread dough!

Gluten free lemon shortbread:

Press about ⅔ of the shortbread cookie dough (about 370g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.

Spread the raspberry jam on top of the shortbread base in an even layer.

Scatter over the fresh raspberries – they won&#39;t be packed closely together, just make sure that they&#39;re fairly evenly distributed.

Crumble over the remaining ⅓ of the shortbread cookie dough (about 190g), making sure that you get an even coverage.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble is light golden brown and you see the jam bubbling around the edges.

Allow the bars to cool to room temperature before removing them from the baking pan (with the help of the overhanging parchment/baking paper) and slicing them into individual portions.Tip: You can also serve these warm with a scoop of ice cream on top – just note that they&#39;re much more delicate when they&#39;re warm, so they&#39;re more likely to crumble when you cut them. For neater slices, cut them once they&#39;ve cooled completely to room temperature and then re-heat them briefly in the microwave.

Assembling the crumble bars:

The gluten free lemon raspberry crumble bars keep well in a closed container  in a cool, dry place (or in the fridge) for about 3-4 days. Note that the crust and crumble will soften slightly with time.

Storage:

Dairy Free and Gluten Free?? Really?? My fussy family couldn't tell. They immediately became sus when I started eating them. They raved about how good they were. This GF-DF dessert passed their test! Hurrah!!

These were excellent! My son said they tasted like open faced pop tarts! I thought that was well said :-). We are also dairy free in this house, so I used dairy free butter as well.

These were SO good that I had to use all my willpower not to eat the entire pan!

Used strawberry jam instead of raspberry-

Just made these and they are delicious and so easy!!!  I did not have fresh raspberries on hand so I added fresh blueberries on top.  It was so good!!  I will be making this recipe again!  :-)

Absolutely delicious! I didn’t have any raspberries so I substituted blueberry jam and frozen mixed berries instead. Worked really well!

These were amazing! They are fairly sweet so even a small bar is very satisfying! I made them with dairy free butter also … very good! A dessert I can make for our whole family to enjoy!  Thank you!

Absolutely delicious!  Thank you Kat for all your wonderful recipes.  Love your gluten free cookbook too.

These gluten free almond crumble bars combine a buttery, melt-in-the-mouth almond shortbread with a rich, gooey almond frangipane filling and a generous sprinkling of flaked almonds, which get beautifully toasty and crunchy in the oven. The bars are super easy to make, and you’d never know that they’re both gluten AND egg free, absolutely everyone will love them.

Gluten Free Almond Crumble Bars

240 g (2 cups) plain gluten free flour blend

almond flour ((or almond meal

g (¼ cup) caster/superfine sugar

almond extract ((optional but recommended))

g (⅓ cup) condensed milk

45 g (3 tbsp) whole milk, room temperature

90 g (1 cup) flaked almonds

powdered/icing sugar,

Adjust the oven rack to the lower middle position, pre-heat the oven to 375ºF (190ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.

In a large bowl, combine the softened butter, sugar and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a homogeneous cookie dough.Tip: Because it&#39;s gluten free, you don&#39;t need to worry about over-working the shortbread dough!

Press about ⅔ of the shortbread cookie dough (about 380g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula. Set aside until needed.

Set the remaining ⅓ of the cookie dough aside until needed (it can stand at room temperature while you prepare the filling, no need to refrigerate it).

Gluten free almond shortbread:

In a bowl, mix together the softened butter, sugar, vanilla and almond extract (if using) with a wooden spoon or a rubber spatula until well combined and smooth. Don&#39;t cream or whisk the mixture, you don&#39;t want to incorporate too much air into it.

Add the condensed milk and mix well until combined.

Add the almond flour and mix well until you get a smooth, fairly thick batter.

Add the milk and mix well until evenly combined – the final frangipane should have a nicely spreadable consistency.

Dollop the frangipane filling over the bottom shortbread base and smooth it out into an even layer, all the way to the edges.

Almond frangipane filling:

Crumble the remaining ⅓ of the shortbread cookie dough over the frangipane filling, making sure that you get a fairly even coverage with some of the filling peeking through.

Sprinkle evenly with the flaked almonds.

Bake at 375ºF (190ºC) for about 30-35 minutes or until the crumble and the flaked almonds are deep golden brown.

Allow the bars to cool completely to room temperature before you remove them from the baking pan (with the help of the overhanging parchment/baking paper). Dust generously with powdered/icing sugar, slice and serve.Tip: I really recommend cooling the almond bars *completely* to room temperature before you cut into them. Firstly, they&#39;ll be very delicate and crumbly hot from the oven, so it’ll be impossible to cut neat slices. Secondly, the almond flavour becomes more prominent and “well-defined” (for lack of a better term) when the bars are at room temperature.

Crumble topping:

The gluten free almond crumble bars keep well in a closed container in a cool, dry place for about 3-4 days.

Easy and delicious, although my almonds did not brown nicely and I had to bake it 45 minutes. Excellent recipe

These crumble squares are amazing!! The first time making them I followed the recipe to a T and loved them, then second time round I added a 1/2 tsp of almond essence instead of 1/4 tsp and also added some raspberry jam between the shortbread and the frangipane layer. Even people who aren't coeliac have been loving them - you honestly wouldn't know they're gluten free! They've become my favourite treat. Thank you so much for this gorgeous recipe! 🥰

Hi is there an alternative to the condensed milk please as I cannot eat dairy.

I made these for Christmas Day and they were AMAZING!!! Easy to make and tasted FANTASTIC!! Everyone asked me what bakery they were from!! :-)

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Top 10 crumble bars recipes from across the web

The most viewed crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berry Crumble Bars (Vegan)

Mixed Berry Crumble Bars

Mixed Berry Crumble Bars

Raspberry Crumble Bars

Blueberry Crumble Bars

Vegan Butterscotch Crumble Bars

Blueberry Oat Crumble Bars

Vegan Apple Crumble Bars

Lemon Raspberry Crumble Bars (Glute...

Gluten Free Almond Crumble Bars

The most viewed crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine