These Berry Crumble Bars have been created for those who LOVE traditional fruit crumble (or fruit ‘crisp’ in the US), but prefer more of a crumble to less fruit ratio. A delicious crumble base, with a thin layer of a juicy jam of sweet strawberries, raspberries and a dash of zesty lemon, then topped with a crunchy crumble topping. These can be cooled fully into bars, to have afternoon grab-and-go snacks or desserts for days. You can also serve these up at a dinner party, fresh out of the oven, serve warm with some vegan ice cream, custard, cream or yoghurt for a crowd-pleasing dessert.
What ingredients do I need to make these Berry Crumble Bars?
For the Berry Jam:
Strawberries and raspberries: these refreshing summer berries add a delicious juicy sweetness
Maple syrup: to sweeten the jam naturally
Cornflour mixed with water: a 1:1 ratio of cornflour and water to make a slurry that will whisk smoother into the jam to thicken it than just pouring in the powder
Fresh lemon juice: freshly squeezed lemon juice to bring a beautiful tang to the sweetness of the berries
For the Crumble:
Dry Ingredients
Coconut sugar: to add a caramelised refined sugar free sweetness
Rolled oats and oat flour: to make these reminiscent of classic crumble plus also gluten free (just use gluten free oats). To make oat flour blitz rolled oats in a blender or food processor till a fine flour forms, or can be purchased as oat flour.
Gluten free all purpose 1:1 flour: use a blend you know and trust that’s been recommended in your area – I always use Schar Universal Mix It in all recipes
Baking powder: for a little rise, remember to check it’s gluten free
Salt: just a touch for added flavour balance
Wet Ingredients
Vanilla extract: for a sweet and warming flavour in the batter
Melted odourless coconut oil: remember to use odourless coconut oil unless you want the flavour to come through the bake
Maple syrup: for some liquid naturally refined sugar free sweetness
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Are these Berry Crumble Bars free from gluten, dairy, egg, nuts, seeds and refined sugar?
Yes, these are naturally free from gluten, dairy, egg, nuts, seeds and refined sugar, just double check the packaging to ensure that your ingredients are completely free from and if someone’s super allergic that there’s no ‘may contain because made in a factory…’. Ensure that baking powder is gluten free suitable.
Can I make these Strawberry and Raspberry Crumble Bars a few hours in advance and serve them to guests at a dinner party?
Yes – simply par bake the base, cover in jam and crumble and set aside with cling film (or in the fridge if room temperature is particularly warm) and then bake when ready to enjoy!
Do I have to slice these into Strawberry and Raspberry Crumble Bars or can I enjoy them warm and immediately?
You can enjoy this warm like a (better) version of traditional fruit crumble or fruit ‘crisp’. Top it with plant based yoghurt, ice cream or custard for a perfect pairing.
This recipe uses melted coconut oil, how shall I do this?
Good question! I have an entire blog post dedicated to my favourite simple hack for melting coconut oil here.
How to make:
Mix the dry ingredients in a large mixing bowl with a balloon whisk.
Mix the wet ingredients in a jug or small bowl, adding the melted coconut oil last and mixing briskly then promptly transferring to a well in the centre of the dry, mix with a fork until a sticky dough forms.
Transfer ¾ mix to a lined 20x20cm springform baking tin lined with parchment paper and press down, bake this for 10 minutes.
Meanwhile make your jam in a saucepan (should take under 10 minutes)
Pour the thickened jam on top of the par baked base, then sprinkle nuggets of crumble mixture across the top loosely.
Bake for ~20 minutes until golden.
For bars, slice once mostly cooled, or for enjoying warm more as a crumble dessert, bake and serve like a dessert along with plant based ice cream, yoghurt, custard or cream.
Tips for making the best Berry Crumble Bars:
Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren’t accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.
How to store:
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Love crumble? You’ll also love my:
Blackberry Crumble Tartlets
Blueberry and Lemon Thumbprint Cookies
Berry Crumble Bars
SEASON Summer, Spring, AutumnEquipment
Ingredients
For the Berry Jam
- 1 1/2 cups strawberries fresh or frozen
- 3/4 cup raspberries
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tbsp cornflour
- 1 tbsp cold water
Dry Crumble Ingredients
- 1/2 cup coconut sugar
- 1 cup rolled oats use gluten free certified
- 1/2 cup gluten free 1:1 all purpose flour I prefer Schar Universal
- 1/2 cup oat flour blended rolled oats created using gluten free oats
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Crumble Ingredients
- 1 tsp vanilla extract
- 1/2 cup odourless coconut oil melted
- 2 tbsp maple syrup
Instructions
For the Crumble Base and Topping
- Preheat the oven to 170°C (fan). Melt the coconut oil if not liquid at room temperature by surrounding the glass jar in some warm water but ensuring the lid is not immersed.
- Mix the dry ingredients together in a large mixing bowl. In a separate bowl or jug mix the wet ingredients, adding the coconut oil last and mixing briskly and swiftly combining. Make a well in the centre of the dry ingredients and pour in the wet ingredients, mixing with a fork in the centre first, then moving outwards until fully combined.
- With around just over ¾ of the mixture (leaving around ¼ in the bowl still), flatten to cover the base of a square dish lined with baking parchment ~20cm. Bake this base for 10 minutes. Meanwhile make the jam in a saucepan.
For the Jam
- In a small saucepan add the strawberries, raspberries and maple syrup and simmer on a high heat for a few minutes. Use a potato masher or fork to press down the berries as they soften. After 5 minutes stir through the lemon juice and (optional chia seeds).
- Make a cornflour slurry in a small bowl. Simmer for another minute or so and then whisk the cornflour in briskly, whisking as you pour and allow it to thicken slightly for a few minutes.
To assemble together
- Remove the parbaked base from oven, then cover the base in the jam and sprinkle the remaining crumble topping over it. Return to the oven and bake for ~20 minutes or until the crumble begins to appear slightly golden.
- Remove from the oven and allow to cool fully before slicing into 12 bars. If you’d like to enjoy it warm more as a crumble dessert (for those who LOVE crumble but dislike too much fruit) bake and serve it like a dessert along with plant based ice cream, yoghurt, custard or cream.
- Best enjoyed on the day that they’re baked. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Notes
Want to make these a little ahead of time to conserve energy? Simply par bake the base, cover in jam and crumble and set aside with cling film (or in the fridge if room temperature is particularly warm) and then bake when ready to enjoy!
