In a large bowl, combine the … I’m also a busy working mama and love quick and easy options; making my own jam seemed complicated, time consuming and fussy. The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. During baking, the Plant Butter also assists in the browning process in a way that coconut oil can’t, bringing that perfectly golden brown color to the crumble topping. Add the mixture to a greased or lined 8×8 baking dish and evenly flatten. Mix it all together with a little bit of baking powder and a little bit of baking soda and you’re going to want to stick your hand in so you can eat some of those chunks. They’ve got a sort of sugar cookie base, a delicious mixed berry middle, and a scrumptious oat crumble topping. Berry crumble bars - make the best of summer berries with these easy to make, jammy, oaty, vegan crumble bars. Start by mixing together oats, flour, baking powder, brown sugar and cinnamon. In this recipe, I use Country Crock Plant Butter to achieve that melt-in-your-mouth tender buttery texture while still keeping it vegan. If you don’t have or use cornstarch, you can use arrowroot powder/flour. Thank you Hannah! I liked to use my hands for that. The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. Second. These berry crumble bars are full of all simple, wholesome, & healthy ingredients. Top with the crumble topping. I am in love with the flavor combination of raspberries and orange. I realised this was such a shame as we grow our own seasonal fruit in the garden and forage berries and such during the height of summer like no one’s business, often left with no other option than to freeze them or eat excessive amounts on the spot * blush *. Preheat the oven to 350F. These turned out amazing. Bake for 20 minutes, and allow to cool before cutting and serving. I have made some recipes this summer that I absolutely love and will most likely be making all throughout the year … like my s’mores cookie cups and feta turkey burgers. To start your order, scroll down below the recipe and use the Instacart widget to add any ingredient to your cart. Sweet yet tart. This post may contain affiliate links. Start with the base layer. 120ml/90g coconut oil, melted + extra for greasing. In a mixing bowl combine the almond flour, oat flour, and salt. I recommend transferring to a bowl and placing in the fridge to thicken further. The bars are best eaten on the day they are made but they will keep in the fridge for a few days. But it’s really just a big tease, because I don’t have the recipe for you! The berries are sweetened just with the jam – no extra sugar; so they retain some of their sharpness which is delicious with the buttery crumble topping. Your email address will not be published. It helps to squeeze chunks of the crumble topping between your fingers to combine/flatten and then place on top of the berry layer. Hi Suzanne, yes you can use any kind of jam you like. Then for the berry layer add the berries, maple syrup, and water to a pot. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. The bars are made up of three layers: a granola crumb-style crust, a sweet-tart raspberry chia seed filling, and a thick granola crumble topped with pumpkin seeds and coconut. All opinions expressed in this blog post are my own and I was in no way influenced by the company. So you can imagine my excitement when BALL® reached out as part of their “My Bake My Jam’ campaign, and asked me to try their FRESHTECH AUTOMATIC JAM AND JELLY MAKER. Read More... Do you head to the grocery store and feel overwhelmed with all of the options? Using real fruit and no refined sugar, these bars are perfectly sweet with a delicious almond flour oatmeal crust. Stir well to combine. Remove from the oven and spread the jam evenly over the top, then crumble the mixture you set aside over the jam and return to the oven for around 20 minutes. Plus they are made from real, wholesome ingredients and won’t leave you with that crazy sugar crash after . Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited. Either way they will always be delicious! The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. Bake for about 15 minutes until golden around the edges. This post is sponsored by Country Crock® Plant Butter. Bliss! Stir in the jam followed by the berries. (For ingredients and full instructions see the recipe card below), *For the best results make sure that you follow the recipe closely. Notify me of followup comments via e-mail. Let the berries simmer and thicken for 5-10 minutes. Store in an airtight container in the fridge for up to 1 week. I am always tempted to use the entire amount because I don’t want to waste, but these bars are actually better if you don’t completely cover the raspberry filling with the crumb topping. They taste like the fruit crumbles I used to eat as a child – but in bar form!!! Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. When the base is done baking, remove from the oven and allow to cool slightly (10 minutes or more). Then place it in the freezer to firm up and chill. Perfect for snacking on! Required fields are marked *. I have made crumble pies and bars with coconut oil, and while they taste pretty good, they are hands down better when made with (vegan) butter. Preheat the oven to 180C and line a 20cm (loose based) square cake tin with grease proof non-stick paper. Then add in the melted coconut oil, maple syrup, and vanilla extract and combine. Subscribe to get all the latest recipes delivered to your inbox. I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. In a food processor, combine the sunflower seeds, oats, ginger and salt, blend until a coarse, crumbly mixture has been formed. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. In a food processor, pulse together the rolled oats, flour, coconut sugar, baking powder, cinnamon, ginger, and salt until the oats are mostly ground up. Yes, they are as delicious as this sounds! Healthy Vegan Berry Crumble Bars sweetened with only banana and a little maple syrup! Start with the base layer. I’ve only ever made this with frozen berries, but I’m sure you could use fresh as well. Using real fruit and no refined sugar, these bars … They don’t have any butter or oil so are perfect for those who prefer wholefoods. Add in the maple syrup, melted coconut oil, and vanilla extract and combine. These vegan bars … Then cut into the desired sized bars. Oh my god, these look incredible! Don’t overpack the crumble topping. View our privacy policy here. Alternatively, you can use a pastry cutter and make the dough in a bowl. Vegan blueberry pie with coconut oil crust, Vegan ginger bundt cake with lime glaze and macerated strawberries, Vegan Lemon Blueberry Cheesecake - Domestic Gothess, Vegan Fruit And Nut Flapjacks - Domestic Gothess. However, I only recommend products I absolutely love and use myself. Save my name, email, and website in this browser for the next time I comment. Required fields are marked *. NOTE: If you use an 8x8-inch pan, you might have a little leftover crumble. I’m Erin. recipe worked out perfectly (I used frozen berries, defrosted). Cut the Plant butter into cubes. I am partnering with. While the base is cooking, make the crumble by thoroughly combining all the ingredients in a small bowl. Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you! Hi Molly, I think they would be ok. ★☆ Third. I used quick oats and only 1/3 cup coconut palm sugar for the base. Fourth. With a wooden spoon combine everything well; the mixture should hold together when pressed down with the spoon. Your email address will not be published. ½ tsp Salt. Make the crumble dough. Spread evenly. East to make, came out perfect, hold together really (unlike some crumbly recipes that end up everywhere!) These Vegan Raspberry Crumble Bars are an easy, fuss-free and crowd pleasing dessert that are perfect for summertime and a delicious way to enjoy the peak of berry season. I’ve got Vegan Berry Crumble Bars for you guys.