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!

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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.

Top 8 crumble bars recipes from across the web

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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

Top 8 crumble bars recipes from across the web

The most viewed crumble bars recipes by Recipe Cart users, saved from over 6,000 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

The most viewed crumble bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine