vegan crumble

Raspberry Rhubarb Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They&#039;re like fruit crisp in bar form!

Raspberry Rhubarb Bars

old fashioned rolled oats

all purpose flour

coconut sugar (may substitute with granulated or brown sugar)

cinnamon

salt

melted coconut oil (may substitute with melted butter)

raspberries

rhubarb

coconut sugar

orange juice

orange zest

cornstarch

ginger

Preheat the oven to 350 degrees. Line an 8x8&quot; square baking dish with parchment paper so that it hangs over the sides.  

In a medium bowl, stir together the oats, flour, coconut sugar, cinnamon, and salt.  Add the coconut oil and stir until moistened.

Press 2/3 of the crust-topping into the prepared pan.

Place the rhubarb, raspberries, coconut sugar, orange juice, cornstarch, and orange zest in a medium bowl and stir to combine.

Pour the filling over the crust and spread evenly.  Sprinkle the filling with the remaining 1/3 of the vegan crumble over the fruit, and bake for 45 minutes, or until bubbly and golden brown.

Cool on a wire rack for a minimum of 3 hours or overnight until set.  Cut into squares and enjoy!

https://www.youtube.com/watch?v=-wSRZ11nuHM

Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats.  They're like fruit crisp in bar form!

https://flavorthemoments.com/raspberry-rhubarb-crisp-bars

Raspberry Rhubarb Crisp Bars

An easy strawberry crumble recipe with juicy strawberries topped with crispy oat and nuts topping.

Strawberry Crumble

Strawberries (fresh

Corn Starch (or arrowroot flour)

Brown Sugar (or coconut sugar)

Lemon Juice (optional)

Old-Fashioned Rolled Oats

Flour of Choice (all-purpose flour, oat flour, almond flour, flour

Brown Sugar (packed or coconut sugar)

Vanilla

Cinnamon

Coconut Flakes (or chopped walnuts/almonds)

Coconut Oil (or softened dairy-free butter)

Preheat oven to 350°F (180°C). Slightly oil an 8-inch x 8-inch square pan. Set aside.

Core the strawberry stems, and cut each strawberry into large bites or keep whole if preferred. Both options work great. Place the strawberries into a large mixing bowl with corn starch, sugar, lemon juice, and stir to coat.

Spread evenly into the baking dish. It&#39;s ok if it&#39;s not in a single layer. Strawberries bake really fast, even if they overlap. Set aside.

In another mixing bowl, mix flour of choice, rolled oats, coconut flakes (or chopped nuts), sugar, vanilla, and cinnamon.

Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.

Sprinkle over the strawberries in the pan.

Bake for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.

Serve with a dollop of dairy-free ice cream or whipped cream.

Store leftovers for up to 3 days in the fridge in an airtight container.

Storage

https://content.jwplatform.com/videos/nNVSaqei.mp4

An easy Strawberry Crumble recipe to celebrate summer and enjoy a delicious dessert ready in less than 30 minutes. Plus, this crumble recipe is also vegan, gluten-free, and dairy-free to share with everyone.

If you&#39;d like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this vegan pear and apple crumble is a welcome dessert.

Pear and Apple Crumble

pears

sweet apples (peeled, cored, and thinly sliced)

maple syrup

almonds

nutmeg

vanilla extract

whole wheat pastry flour

wheat germ (oatmeal, or quinoa flakes)

natural granulated sugar

safflower oil

vanilla ice cream (optional)

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.

In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture.

Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls topped with nondairy ice cream.

Make the best vegan apple crumble with tender, lightly spiced apples in a caramel-like sauce, topped with a buttery, crisp streusel. It’s a quick, easy, crowd-pleasing dessert, perfect with ice cream or custard. GF and sugar-free options included!

The Best Vegan Apple Crumble

all-purpose flour

granulated sugar

½ cup of packed brown sugar

vegan butter

apples

lemon juice

¼ cup of packed brown sugar

flour

pumpkin pie spice

Preheat oven to 375 degrees F. Grease an 8x8 baking dish.

In a medium bowl, mix together all the ingredients for the crumble. Use a fork to cut it until it resembles crumbs, and set aside.

In a large bowl, mix sliced apples, lemon juice, sugars, flour, cinnamon, and pumpkin pie spice.

Fill the baking dish with the apple filling. The apples should be filled to the top almost spilling out.

Evenly sprinkle the crumble topping over the apples and bake for 50 to 55 minutes, until golden brown. Let stand for 10 minutes to thicken up.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694953712/czicul35hnpoboui7zt7.mp4

Make the best vegan apple crumble with tender, lightly spiced apples in a caramel-like sauce, topped with a buttery, crisp streusel. It’s a quick, easy, crowd-pleasing dessert, perfect with vegan ice cream or custard. GF and sugar-free options included!

It's hard to beat a good crumble, and this Cranberry Apple Pear Crumble is really something special! We're talking tart cranberries &amp; Granny Smith apples,&nbsp; sweet, soft pear &amp; a crumbly, nutty, buttery topping, all baked to golden perfection. It's an absolute crowd pleaser &amp; so easy to make!&nbsp;

Cranberry Apple Pear Crumble

/ 1½ cups all purpose flour (, plain flour in the UK)

110 g / ½ packed cup vegan butter (, hard and cold)

sugar

/ ¾ cup almonds (, skin on almonds

/ ¾ cup rolled oats

Granny Smith apples

all purpose flour (, plain flour in the UK)

water

Put all of the crumble topping ingredients, except the oats, into a food processor&nbsp;&nbsp;and pulse until the flour looks like coarse breadcrumbs and the almonds are in chunky pieces.&nbsp;If you don't have a food processor you can rub the butter into the flour, sugar and salt with your finger tips then chop the almonds into small chunky pieces then combine the two.&nbsp;

Mix the oats into the crumble topping and then for best results place it in the freezer for 30 mins. There is no need to cover it if it's only for 30 minutes but if it's going to be in there longer be sure to have it in a sealed container or freezer bag. You don't have to freeze it. It's perfectly good if you don't, but better if you do.&nbsp;

For the crumble topping

Peel the apples and cut them in half, then into quarters. Remove the core then cut each quarter into thickish wedges.&nbsp;

Peel the pears, cut in half, scoop out the small core with a spoon then cut the stalk and the little end piece off before cutting into wedges.&nbsp;

Place the apples and pears in a large bowl and sprinkle over the sugar, cinnamon and flour then stir to distribute.&nbsp;

Pour the apple mixture into a baking dish (I used a 9 x 9, 3 inch deep dish and it was a really tight squeeze but I got it all in. Don't use anything smaller than this. Flatten them out evenly then sprinkle over the cranberries and pour over the water.

Take the topping out of the freezer and spoon evenly over the top. It's best for goldenness and texture not to flatten it out. Just leave it rustic looking!&nbsp;

Place in a pre-heated oven at 400°F and bake for 45 - 50 minutes until golden. Some bubbling around the edges is normal so if your dish is very full, place it on a baking sheet in the oven to catch any overflow.&nbsp;

Remove from the oven and leave to rest for 10 minutes before serving.&nbsp;

For the filling

An easy Apple Blueberry Crisp made using fresh, vibrant ingredients with just 15 minutes of prep work. The perfect dessert to bake during the overlap between apple and blueberry season. Gluten-free, Refined-sugar free, Vegan option.

Apple Blueberry Crisp

butter

rolled oats (or sub with 1/2 cup extra flour)

brown sugar (lightly packed)

kosher salt

blueberries

all-purpose flour (or sub cornstarch)

brown sugar

lemon juice (optional)

Prep: Preheat the oven to 350F. Grease a 10” cast iron skillet (or similar sized pan) with butter or cooking spray and set aside.

Make the Crumble: Add the flour, oats, brown sugar, cinnamon, and salt to a small bowl and mix well with a fork. Pour the melted butter over the flour mixture and mix until evenly combined.

Fruit Filling: Add the blueberries, apples, flour, sugar, cinnamon, vanilla, lemon juice, and salt to the prepared cast iron pan. Mix well with a spatula until combined, then spread out to form an even layer across the bottom of the pan.

Assemble: Use your hands to crumble the crumble evenly over the fruit, leaving some pieces bigger and some smaller.

Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the fruit is bubbly and the crumble has browned. Let sit for 10 to 15 minutes to set.

Serve: Serve warm topped with vanilla ice cream, or as desired. Store any leftovers in the refrigerator for up to 5 days.

This high protein vegan blueberry crumble is so sweet and delicious you will not believe it is healthy! This single serve crumble packs a whopping 30 grams of plant based protein and literally tastes just like dessert!  This vegan crumble is also refined sugar free, gluten free and dairy free!

High Protein Vegan Blueberry Crumble

Frozen Blueberries

tbsp Chia Seeds

lemon

Oats

g Vegan Vanilla Protein Powder

tbsp Almond Flour

Water

Plant Milk

tsp Maple Syrup

¾ tbsp Cornstarch (mixed

This recipe is for 1 serving. If you&#39;d like to make extra for meal prep simply multiply the recipe by however many servings you&#39;d like.

Start with the filling. Add your blueberries, chia seeds and lemon juice into a pot and cook over medium heat for 5 minutes until jammy. Alternatively you can microwave them together for 45 seconds.

Make your crumble by adding the rest of the ingredients into a separate bowl. Add small amounts of water as needed and mix until the crumble comes together.

Add the crumble on top of the blueberries and bake for 30 minutes at 350f until the top is golden and crispy.

Make the custard a few minutes before the crumble is done.

To make it add the plant milk, maple syrup and vanilla into a pot and bring it to a simmer. Add in the cornstarch slurry and whisk until the custard thickens.

Drizzle on your custard, or top with vegan yogurt, or vanilla ice cream and enjoy!

Deliciously sweet, filling breakfast crumble recipe - vegan, refined sugar-free &amp; with gluten-free option. The perfect start into the day!

Breakfast Crumble Recipe (Vegan & Refined Sugar Free)

apples (I used Falstaff apples)

Medjool dates (pitted)

raisins

tsp ground ginger

cardamom pod

cloves

150 g porridge oats (gluten-free)

tsp cinnamon

coconut oil

Preparation

Wash, peel and core the apples, then cut them into bite size pieces.

Soften

Chop all 8 Medjool dates into small chunks and add them to a medium sized saucepan over medium heat. Toast them for about 1 minute whilst stirring occasionally, then pour in just enough water to cover the dates.

Cooking

Cook the dates for about 10 minutes, whilst continuing to stir occasionally. The dates will start to deconstruct and melt into the liquid of the pan as it heats and you will end up with a date syrup as the water reduces. Pour half of it into a medium sized bowl and set aside (this will be used for the crumble later!)

Apples

Add the chopped apples to the pan, then pour in about 100ml water, so they don’t burn at the bottom of the pan, and gently stir.

Spices

Now it’s time to add the spices and sultanas: Sprinkle in the cinnamon, nutmeg and ginger, then add the whole cardamom pod and 5 cloves (don’t worry, these will be removed later!)

Crumble

In the meantime, prepare the crumble: In a large bowl, combine the oats with the ground cinnamon, then use a spatula to stir in the coconut oil. Pour in the date mixture and mix well. If the mix is too wet to crumble, simply add a little more oats until you get a sticky, but crumbly texture.

Baking

Once the apples have softened, remove the cardamom pod &amp; cloves from the pan and pour the apple mixture into an oven proof dish. Using your hands, add the crumble onto the top and transfer the dish to the oven for about 15-20 minutes at 350°F (180°C/fan 170°C/gas).

This vegan apple crumble recipe is made with 7 ingredients and is ready in 40 minutes! Tart Granny Smith apples are combined with a crisp, buttery, and cinnamon-infused topping for a classic British dessert gone plant-based.

Quick & Easy Vegan Apple Crumble

brown sugar (or granulated sugar)

baking powder

vegan butter (melted)

Dairy-free ice cream (salted caramel

Preheat the oven to 350&deg;F and grab out a 9x9 baking pan.

Add the apple cubes to a large mixing bowl. Sprinkle the top with flour, brown sugar, cinnamon, and salt. Toss to combine.

Transfer the apples to the baking pan, evening out the top with a spatula. Set them aside while you make the filling.

Filling

In the same mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, melted vegan butter, and salt until the mixture resembles coarse sand.

Top the apple filling with this mixture, making sure it&rsquo;s evenly dispersed.

Topping

Bake it for 30-35 minutes until the top is golden brown and the filling is bubbling. Remove your vegan apple crumble from the oven and let it stand for ~10 minutes before serving as-is or with vegan ice cream. Happy eating!

Bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700579751/vpm6atjoh7cst2tcgjrc.mp4

This vegan apple crumble recipe is made with 7 ingredients and is ready in 40 minutes! Tart Granny Smith apples are combined with a crisp, buttery, and cinnamon-infused topping for a classic British dessert gone plant-based. Serve it as-is or with a scoop of dairy-free ice cream on holidays or any ol&rsquo; weeknight!

Vegan Apple Crumble

Succulent red raspberries are perfectly showcased in these vegan Red Raspberry Crumble Bars where their ruby, sweet-tart flavors just shine right through!

Red Raspberry Crumble Bars

whole wheat flour

oats

hemp seeds (hulled)

dairy-free margarine

almond milk

red raspberries,

Line a 9 × 9 inch baking dish with parchment paper.

To make Crumbly Dough: In a medium bowl, mix together flour, oats, baking powder, hemp seeds, cinnamon, and 1/3 cup brown sugar. Cut in margarine until crumbly. Stir in almond milk to make a crumbly dough.

Pour about 2/3 of the crumbly dough into the bottom of the baking dish and pat down.

To make Raspberry Filling: In a small bowl, toss together raspberries, lemon juice and 1 ½ tablespoons brown sugar. Pour evenly over crumbly dough.

Top with remaining crumbly dough, spreading out evenly over raspberries.

Place uncovered in oven and bake for about 35-40 minutes, until golden brown.

Remove from oven and allow to cool slightly. Slice into 9 squares and serve immediately. Store leftovers in airtight container in the refrigerator.

https://www.youtube.com/watch?v=MooViLzhWpE

Sharon Palmer, RDN share her top 5 tips for powering up on red raspberries.

Dirt Report: Raspberries

Top 10 vegan crumble recipes from across the web

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Strawberry Crumble

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Cranberry Apple Pear Crumble

Apple Blueberry Crisp

High Protein Vegan Blueberry Crumbl...

Breakfast Crumble Recipe (Vegan & R...

Quick & Easy Vegan Apple Crumble

Red Raspberry Crumble Bars

Top 10 vegan crumble recipes from across the web

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

Top Tags

Raspberry Rhubarb Bars

Strawberry Crumble

Pear and Apple Crumble

The Best Vegan Apple Crumble

Cranberry Apple Pear Crumble

Apple Blueberry Crisp

High Protein Vegan Blueberry Crumbl...

Breakfast Crumble Recipe (Vegan & R...

Quick & Easy Vegan Apple Crumble

Red Raspberry Crumble Bars

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