oat crumble

An easy oat slice that works as well as an impressive dessert as it does packed in lunch boxes the next day.

Fig and raspberry oat slice

(225 grams) plain flour

cornflour

tsp baking powder

rolled oats,

chilled unsalted butter,

(150 grams) caster sugar

eggs, lightly beaten

tsp vanilla extract

raspberry jam

raspberries

figs,

tbs demerara sugar

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This fuss-free crumble is one to commit to memory - sprinkle it over any in-season fruit for an easy weeknight dessert.

Maple roasted pears with nut crumble recipe

pears,

unsalted butter, chopped,

(55 grams) caster sugar

mixed nuts (we used pecans, walnuts

(150 grams) plain flour

(45 grams) rolled oats (we used Woolworths Macro rolled oats)

tsp allspice

Yoghurt

Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumb topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.

Strawberry Jam Crumble Bars

(180

Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.

Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda and spices until well-combined.

Cut the butter into cubes, then use your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This will take a few minutes.

Assemble: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spoon the jam over the bottom crust, leaving about 1/4 border around the sides. Top with the chopped strawberries and lemon zest (if using).

Sprinkle the remaining crumble mixture over top, from edge to edge. Very gently press the crumbles into the jam.

Bake for 35-45 minutes, until the crumble topping is golden brown and has puffed up a bit. The jam may be starting to bubble up through the crumbs, slightly. Remove from the oven and let cool completely before cutting into bars.

This looks so yummy! And I love the idea of topping the crumble with fresh berries to melt in!

These look delicious, Laura, as do all of your berry recipes.
One question, though -- why do you say to let the parchment paper hang over two of the sides of the pan by an inch? Is that so the bars are easier to lift out of the pan? If so, do you lift out the whole slab first, or cut the bars while they're still in the pan?

I made these last night for a treat.  I have 3 teenage sons, 17, 15 and 13 and they each had 2 pieces!  There are only 3 left and that goes without saying that they were a huge hit and were delicious!  I will definitely be making these again, thank you!

I forgot the lemon zest and the top was burnt but it's so delicious still! Will try the raspberry and caramel next.

Thank you for sharing the recipe process. It would really help.

I love all your recipes. Thanks for sharing this article! Although I don't know how to cook, I will definitely try it one day.

I skipped the lemon zest and did peaches and nutmeg instead of strawberries and ginger. 
I also put some decorative peach slices coated with brown sugar on top for the last 15 minutes of baking. Came out beautiful and delicious! Sort of like a peach cobbler. My only regret is that I didn't have vanilla ice cream to go with it.

A berry crumble recipe that is so healthy you can eat it for breakfast. This crumble recipe is dairy free and refined sugar free.

Berry Breakfast Crumble Recipe

berries

tapioca starch

oats

almonds

rice flour

maple syrup

macadamia oil

vanilla extract

Preheat oven.

Add dry ingredients to bowl.

In a medium sized bowl add the oats, flaked almonds and rice flour.

Prepare wet ingredients.

Tip the macadamia oil, vanilla extract and maple syrup into a small bowl. Whisk until well combined.

Add wet ingredients to dry ingredients.

Pour oil mixture into oat mixture and stir until well combined and the oat mixture is evenly coated.

Tip the berries into a large bowl and top with tapioca starch. Stir until well combined and the berries are evenly coated.

Top berries with crumble.

Add the berries to a small baking dish and sprinkle crumble mixture evenly over the top.

Bake.

Place into the oven onto the bottom shelf and bake for 50 minutes or until top is golden brown and crispy.

Serve.

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

tbsp plant milk

cinnamon

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.

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Top 5 oat crumble recipes from across the web

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

Top Tags

Fig and raspberry oat slice

Maple roasted pears with nut crumbl...

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