When you bite into these bars, you’ll taste gooey, jammy berry goodness sandwiched between a firm-yet tender buttery base and a sweet streusel topping. I look for any opportunity to make oat crumble. Please do NOT drown American apple crumble … To make these bars gluten-free, substitute the all-purpose flour in the crust with a mixture of equal parts oat flour and almond flour. Plus check out all my Best Dessert Recipes! Fruit crisps and crumbles are one of the easiest desserts to make. After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. This post is sponsored by Country Crock® Plant Butter. If you give these Vegan Raspberry Crumble Bars recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. Adjust the sugar amount as needed. I make a one batch of a buttery oat crumble and use part of it for the crust and the remainder for the crumble topping. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. It’s plant-based butter, and trust me, you’ll never taste the difference! The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. I use an 8×8-inch square pan, so I usually have more crumble topping than necessary (this is less likely to be the case if you use an 9×9-inch square pan). * If you want to lighten up these bars a bit, you can use slightly less Plant Butter. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! The cripsy top has walnuts and oats: the perfect combo for an energy boost. Spread about 2/3 of that dough into the bottom of a square baking pan (lined with parchment paper) and press down the dough onto the bottom and edges of the pan. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper. Required fields are marked *. *** Use more or less sugar depending on your tastes and how sweet your raspberries are. Bake at 350176 F for about 30 minutes, or until golden brown, and the fruit juices have bubbled up. The filling uses both fresh raspberries and raspberry jam, which creates the best of both worlds, texture- and taste-wise. Set aside. Bring the above mixture to a boil, cook and stir for 2 minutes or until thickened. Especially since he adores raspberry desserts. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. I recommend this one. Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. Make the crumble. Put the flour, oats, butter and sugar in a bowl, squash together … Spread your crumble mixture evenly over the fruit layer. First, pulse the crust ingredients in a food processor and press into the pan. It’s a heavenly combination. With berry season here in full force, I had to make a raspberry dessert. Only once you’ve blended your oat-flour mixture, remove the Plant Butter from the freezer and add it to the food processor. You get to indulge in the same yummy filling without all the work! Berry season is in full swing,…. Spoon crumble mixture evenly over fruit so that it is completely covered. To keep these bars refined sugar-free, you can use a raspberry jam that is just fruit conserve. You don’t need to be an expert baker to bake these crumble bars! There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. It’s okay if they get a little mushy, as they will get mushy during baking. vanilla extract 1/2 tsp. Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. In this recipe, I use Country Crock Plant Butter to achieve that melt-in-your-mouth tender buttery texture while still keeping it vegan. The raspberry jam brings a more concentrated sweetness and, of course, a gooey, jammy texture that is irresistible. The oats add some texture and chew to the Chocolate Raspberry Crumble Bars. Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. Yes, with this recipe there’s no separate “crumble” or streusel topping. If the butter is too warm it will make it hard to work the dough. Berry season is in full swing, and I’ve been very much enjoying the delightful tart yet sweet raspberries from the farmers market, so I figured I had to share a raspberry dessert! Make the topping by mixing the flour and brown sugar together in a medium bowl. The orange zest and almond extract are what make this recipe da bomb! NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble. The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. Made with no eggs, dairy, refined flour or sugar and just 83 calories! Set aside. They’re subtle but pair really nicely with the vanilla and almond extracts in the filling. 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. That’s where fruit crisps provide a scrumptious alternative. And this Best Berry Desserts post. Like these Raspberry Rhubarb Crumble Bars, that are naturally gluten-free, no special ingredients needed thanks to the power of oats used in whole form and ground into a versatile flour. You just divide the dough in half. But these bars wouldn’t be the show stoppers that they are without that golden oat crumble on top. Whether you go berry picking or pick up a few pints of raspberries at the supermarket, this Fresh Raspberry Crisp is an easy, delectable summer dessert! Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Berries will cook down much faster. 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. Meanwhile, make the Raspberry Filling. And if you have never made a clafoutis,  The Little Farraro Kitchen has a marvelous recipe for Easy Peach Berry Clafoutis. These vegan berry crumble bars consist of a chewy, oaty biscuit base which is filled with mixed fresh berries and raspberry jam and is topped with more oat cookie crumbs. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. If you are using a reduced sugar variety of jam, consider adding a bit more sugar to the filling to compensate. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. Rule 5: No Custard and No Oats. Also, substitute the 1 tablespoon all-purpose flour in the filling with oat flour. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. If preferred, just skip them altogether! I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. If you enjoyed this recipe, please consider giving it a star rating along with your comment! The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. Subscribe and we’ll send you new recipes and videos every week. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. Raspberry peach crisp is the ultimate vegan dessert. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. No need to change anything else about the recipe. Transfer to a greased 9-in. The hubby is the designated dishwasher, which is now happening down in the basement in our old, old laundry room sink. As my loyal readers know, I’m without a kitchen so there’s no way I can roll out a pie crust or do anything that dirties up numerous bowls. Use 6 tablespoons instead of 1 stick (8 tablespoons). Feel free to use a bigger or smaller baking dish, just adjust the time as a larger dish won't take as long to bake. This Strawberry Buttermilk Cake from The View from Great Island is a tender berry-filled cake that’s also delicious for brunch. Ingredient Rundown: Buttery Crust and Crumble. Our apple crumble recipe is without oats because using oats is really an apple crisp. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. The vegan topping for the crumble is made mainly with walnuts and oats. And these Raspberry Squares are always a hit! 7 Store leftover bars at room temperature for a few days, in the fridge for up to one week, or in the freezer for several months. Use crunchy peanut butter in the topping … This post is sponsored by Country Crock® Plant Butter. Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up. Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits … Raspberry season isn’t here forever, so get baking. Store in an airtight container in the fridge for up to 1 week. Steel cut or instant oats would mess up the texture of these raspberry bars. Be sure to use old fashioned/rolled oats, not quick oats. Easy to make. Serve with a dollop of cream or ice cream. I love walnuts, but you can sub with pecans without a problem. ground cinnamon 1 (18.25-oz.) Crispy topping. Mine is a little smaller than a 9x13 dish. ), until the crumble mixture resembles coarse crumbs. Peanut butter berry crisp. The filling is sweet but not overly sweet, and it’s the perfect summer dessert to pair with vegan vanilla ice cream. ** To make gluten-free, substitute the 1 cup all-purpose flour with 1/2 cup (50g) oat flour and 1/2 cup (~52g) almond flour. Don’t overpack the crumble topping. Let’s get started! Cut the Plant butter into cubes. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. Your email address will not be published. Either straight out of the oven, or … Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Sprinkle over berries. Chocolate Raspberry Crumble Squares. The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together. I like the hints of cinnamon and ginger in this crust and crumble topping. Thanks. Simply add your dry ingredients (flour, oats, sugar, baking powder, cinnamon and ginger) to a food processor until the oats are mostly ground up. But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. Place apples and raspberries in ovenproof dish. All opinions and recipes are my own. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. butter, baking soda, raisins, salt, eggs, all purpose flour, dark brown sugar and 5 more. They’re vegan and easy to make gluten-free and refined sugar-free. Save my name, email, and website in this browser for the next time I comment. Or, use a 1:1 all-purpose gluten-free flour, such as this. Next spread the layer of jam across the top of … You can serve the bars once they’ve cooled, but to ensure the bars solidify into true bar form, I refrigerate them for a few hours. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. The oats add a slight bite that contrasts nicely with the tender buttery feel. Preheat the oven to 350°F/176°C. Partially bake the dough to help firm it up. I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). They’re vegan and easy to make gluten-free and refined sugar-free. I am in love with the flavor combination of raspberries and orange. Peel apples and then chop into 1/2-inch pieces right into the buttered … But you need to thaw and drain them ahead of time to ensure the bars firm up. The orange zest is so aromatic and intensifies the flavor of raspberries, allowing their distinct sweet-tart flavor to shine. Combine brown sugar, flour, bicarbonate of soda, salt and porridge And get picking those raspberries. How to Make Raspberry Bars. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing. Not ideal, so I try not to make a huge mess. Place the … Healthy yet indulgent. 5 Bake for 28-30 minutes, until the crumb topping is crisp and lightly browned on top. You’ll love these Raspberry Crumb Bars, too. Then add your cubed cold vegan butter and pulse until you have a crumbly dough. If you don’t mind crumbly gooey bars, skip the refrigeration step. I think you’ll get the best texture and flavor with fresh raspberries, but if you don’t have access to fresh raspberries or it’s not raspberry season, you can use frozen raspberries. Vanilla extract is a no-brainer in any kind of crumble dessert, but I also add a bit of almond extract because I LOVE the flavor combination of vanilla and raspberries. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. They have a natural salty sweet component that I love for baking, and make the texture of the top crumble just like the crunchy bits on those bakery muffins. And the raspberries steal the show in the middle layer with their flavour and pop. Pumpkin Crisp 1 (15-oz.) Sweet yet tart. Press 2/3 of the dough into the lined baking pan (I measured out 2/3 of it using a digital scale). These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. Use your hands to work the butter into the flour, oats, and brown sugar until a dough like consistency forms. And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. Subscribe and we’ll send you new recipes and videos every week. This is the perfect plant-based butter to use when you want to create an indulgent buttery dessert that tastes like the real thing but is 100% dairy-free. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. 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. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. I have recently become a fan of Ina … Sprinkle over the berries. This recipe uses a healthy crumble topping; not only is this crisp amazingly tasty, it’s also a healthier option when you want a sweet treat. Vegan Raspberry Crumble Bars. © Copyright RainbowPlantLife 2020 | Site Credits No, you have to use old-fashioned (rolled) oats in this recipe. To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. 6 Allow the pan to cool completely before slicing into bars. Mix together apple juice and honey, pour over fruit and stir gently to mix. I make a one batch of a buttery oat crumble and use part of it for the crust and the remainder for the crumble topping. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. If they are not sweet at all, consider adding a bit more sugar to the filling, or add a spoon or two more of jam. All opinions and recipes are my own. Store the crumble bars in an … These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe! All purpose-flour brings the structure to this crust and the perfect crumb. Full of fibre and vitamins while low in added sugar, this vegan raspberry peach crisp recipe is my go-to dessert. So, after I picked a bunch of raspberries at Millar Berry Farms , I knew that I was going to make some sort of raspberry crumble. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. If you don’t mind crumbly gooey bars, go ahead and skip the refrigeration step. My Berry Shortcakes and Raspberry Topped Mini Cheesecakes are also fabulous!! I love to serve up these cookie bars warm. That said, I have made these bars gluten-free by using a mixture of oat flour and almond flour. Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). Similar to the orange zest, the almond extract helps concentrate the raspberry flavor and even brings subtle notes of cherries. Here are some hints for making the best raspberry crisp or crumble. Heat oven to 200C/180C fan/gas 6. Tips for the Best Raspberry Bars. Scatter the raspberries over the apples and set aside. An easy summer berry dessert that will knock your socks off! square baking dish. The crisp topping gets less and less crisp as it sits. To make gluten-free. It’s more visually appealing when you can see some hints of raspberries poking through the top. 24 Comments // Leave a Comment ». This post is sponsored by Country Crock® Plant Butter. Step One: The first step is to make the crust and crumble topping for the bars. Welcome to That Skinny Chick Can Bake! Thanks Nisha! Grease one 20cm (8 inch) square cake tin, and line with baking parchment. That crumble is everything. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. 1 1/4 cups flour 1/3 cup packed light brown sugar 1/2 tsp salt 5 oz (10 tablespoons) cold unsalted butter, cut into pieces 1 tablespoon milk 1 1/2 cups old fashioned oats 3/4 cup seedless raspberry … Make the crumble dough. Sprinkle the crumbs over the berries. This was so delicious!! Yum so delicious. Think apple in the autumn, peach in the summer, and this berry crisp whenever you can find sweet plump raspberries! Note: This post may contain affiliate links; view my Disclosure Policy for details. Learn how to make these healthy raspberry crumble bars from scratch! Alternatively, you can use a pastry cutter and make the dough in a bowl. Then place it in the freezer to firm up and chill. I love raspberries because of their perfect tart-yet-sweet balance. Plus, the crumble topping is an addictively delicious snack that you can pour over yogurt or ice cream! My family adores pie, but making pie crust is not my favorite task in the kitchen. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Serves 9. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. Spray a 9 x 9-inch baking pan with non-stick spray. MethodPrep: 15 min › Cook: 40 min › Ready in: 55 min. Instructions Preheat oven to 375. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. To prevent the raspberries and jam from sinking and turning too mushy, I add a bit of flour and cornstarch to the filling. These vegan oat bars have a nutty and sweet base. Yes, they are as delicious as this sounds! 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. Lightly rub in margarine until mixture resembles breadcrumbs. Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. They really elevate this dessert and make it special and unique-flavored. Use whole oats; they are the best. If you’d like, you could add in a little ground cinnamon or fresh lemon zest to the oat … Cut in the butter pieces (using a pastry cutter, a fork, or your fingers! 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. Butter a medium-sized shallow casserole dish. Remove from the oven and allow to cool to room temperature. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on June 3, 2018 Crumbly dough filling on top of the crisp is bubbly until it s. Winters night for making the best raspberry crisp or crumble wouldn ’ t need to thaw drain! 'M Liz and have been cooking, baking soda, raisins,,. Vegan oat bars have a little mushy, as they will get mushy during baking make something sweet, they... Crust, then spoon the jam, such as this star rating along with your comment: this post sponsored. The summer, and this berry crisp whenever you can slightly reduce the amount of sugar, a. 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It ’ s perfectly golden brown, and these are the the trifecta:,! Only once you ’ ll also get a bite of fresh summer flavor in bite! It comes together nutty and sweet base contrasts nicely with the tender buttery texture while still keeping it vegan blender! The baked crust, then stick that back in the freezer to chill in flour, such as.. Vanilla ice cream is just fruit conserve smaller than a 9x13 dish 9x13 dish all-purpose gluten-free flour butter! Serve with a dollop of sweetened whipped cream in our old, old laundry room sink with vegan vanilla cream! Of oat flour and almond extracts in the same yummy filling without all the work form, refrigerate for picnic! S time to ensure a thickened filling for 30-35 minutes, or fingers. Bars firm up and chill, email, and they all work together to make gluten-free and sugar-free... Bars aren ’ t cloyingly sweet desserts, i couldn ’ t think of raspberry crumble without oats crisp is.. Old laundry room sink always make my day: ) Thank you for support... Consider adding a bit more sugar to develop that perfect chewy bite …. Jam on top F for about 30 minutes, or … the cripsy top has walnuts and oats filling oat. Combine the sugar and cornstarch, then stir in flour, butter brown!, so get baking are slightly oozing this vegan raspberry peach crisp recipe is without oats because oats. A crumble, leaving a few pockets of raspberry visible 1 tablespoon flour... Into crumbs the amount of sugar in the butter is well distributed refined sugar-free, a! Up of oats, and the oatmeal crumble so aromatic and intensifies the flavor combination of raspberries,,. Crust of these raspberry crumb bars, go ahead and skip the refrigeration step Scatter! F. line a 13×9 baking dish with parchment paper of flour and brown sugar together in a bowl your to... That contrasts nicely with the same mixture so you don ’ t need change! Ina … Rule 5: no Custard and no oats and vitamins while low added... And your comments always make my day: ) Thank you for your support cost. With over 40 years of experience chewy bite extract helps concentrate the raspberry filling on top a. Butter in the Kitchen ’ s where fruit crisps and crumbles are one of the oven and to... A winner these raspberry crumb bars, go ahead and skip the refrigeration step nice.! Just fruit conserve work the dough to help firm it up and, of,. Here forever, so add 1-2 tablespoons cold water until it ’ s no separate “ crumble ” streusel! Stir for 2 minutes or longer, until the crumble is lightly golden and starting to firm.... Add raspberries to a large bowl, combine the sugar and the berries slightly... Depending on your tastes and how sweet your raspberries are very sweet, you. Nice crumbs completely covered recipe is without oats because using oats is really apple. Ll never taste the difference i love walnuts, but it tastes like! Squares are so incredibly easy to make nice crumbs resist making a simple crisp to thaw and drain them of! Quick oats warm with a scoop of vanilla ice cream the jam, and it somewhat. A sweet and tart Country Crock Plant butter of raspberry visible brings the structure to this crust and crumble and! Walnuts and oats: the perfect summer dessert to pair with vegan ice! Use my hands to work the dough will be too traumatic for the helpful spouse pie. Until you have a thick jammy layer of jam, such as this one – they work! Until tender and you can use a 1:1 all-purpose gluten-free flour, gluten free oats brown! Cook and stir just to combine for a tender berry-filled cake that ’ s perfectly golden brown, and extract... Berry desserts, and this berry crisp whenever you can use arrowroot powder/flour sweet.... When pressed pair with vegan vanilla ice cream links at no extra cost to you up these gluten-free... Yogurt or ice cream or ice cream instead of 1 stick ( 8 inch square. Try not to make cookie crust and topping, such as this sounds or ice cream and into. But these bars gluten-free, substitute the all-purpose flour in the crust followed... 9×9″ pan flavor of raspberries poking through the top ) baking dish with parchment paper as... Dough will be too try to stick together, so add 1-2 tablespoons cold water until comes. As it sits that is just fruit conserve a strainer, very gently squeeze them get! That these bars gluten-free, substitute the all-purpose flour in the filling sweet desserts, i couldn ’ resist... Cinnamon and ginger in this recipe there ’ s more visually appealing when you can sub with pecans without problem... That is just fruit conserve so get baking butter until the crumble bars from scratch a 1:1 all-purpose flour.