I am in love with the flavor combination of raspberries and orange. Heat oven to 200C/180C fan/gas 6. Mix together apple juice and honey, pour over fruit and stir gently to mix. Healthy yet indulgent. I love raspberries because of their perfect tart-yet-sweet balance. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! Sprinkle over the berries. If you don’t have or use cornstarch, you can use arrowroot powder/flour. The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. The oats add a slight bite that contrasts nicely with the tender buttery feel. And to say thanks, you’ll also get a free ebook featuring my top recipes! Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. All opinions and recipes are my own. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. 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! Similar to the orange zest, the almond extract helps concentrate the raspberry flavor and even brings subtle notes of cherries. ***** To make refined sugar-free, use a fruit-only jam, such as this one. 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 earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. 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. Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. Set aside. Peanut butter berry crisp. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. Put the flour, oats, butter and sugar in a bowl, squash together … Put flour and oatmeal in bowl and stir to mix. 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. 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. Berries will cook down much faster. Think apple in the autumn, peach in the summer, and this berry crisp whenever you can find sweet plump raspberries! Or, use a 1:1 all-purpose gluten-free flour, such as this. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. With berry season here in full force, I had to make a raspberry dessert. Thanks Nisha! This was so delicious!! It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. 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. They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. 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. 6 Allow the pan to cool completely before slicing into bars. My Berry Shortcakes and Raspberry Topped Mini Cheesecakes are also fabulous!! At this point, you’ll want to set aside one cup of the mixture — you’ll use this later as the oatmeal crumble … Please do NOT drown American apple crumble … NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble. Chocolate Raspberry Crumble Squares. Make the topping by mixing the flour and brown sugar together in a medium bowl. Spray a 9 x 9-inch baking pan with non-stick spray. Stir in sugar and cinnamon. And this Best Berry Desserts post. Grease one 20cm (8 inch) square cake tin, and line with baking parchment. Let’s get started! It’s more visually appealing when you can see some hints of raspberries poking through the top. What I love about this recipe is that these bars are really easy to make! Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. Bring the above mixture to a boil, cook and stir for 2 minutes or until thickened. All opinions and recipes are my own. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. You get to indulge in the same yummy filling without all the work! Yes, with this recipe there’s no separate “crumble” or streusel topping. Your email address will not be published. Spoon crumble mixture evenly over fruit so that it is completely covered. The fresh raspberries bring that characteristic sweet-tart combo I love about raspberries and you get a bite of fresh summer flavor in every bite. 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. This post is sponsored by Country Crock® Plant Butter. And the raspberries steal the show in the middle layer with their flavour and pop. Easy to make. ** 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. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! 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 have recently become a fan of Ina … Welcome to That Skinny Chick Can Bake! The crust of these squares is made up of oats, flour, butter, brown sugar, and granulated sugar. That’s where fruit crisps provide a scrumptious alternative. You nailed this one! An easy summer berry dessert that will knock your socks off! If you enjoyed this recipe, please consider giving it a star rating along with your comment! 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. Steel cut or instant oats would mess up the texture of these raspberry bars. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. 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). How to Make Raspberry Bars. The buttery crust and crumble topping make these bars feel indulgent, but they’re actually quite light, vegan, and and easy to make gluten-free and refined sugar-free. Yes, they are as delicious as this sounds! Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. If pie crust is your jam, this Lattice Topped Raspberry Pie is also a winner! Rule 5: No Custard and No Oats. Also, substitute the 1 tablespoon all-purpose flour in the filling with oat flour. Use 6 tablespoons instead of 1 stick (8 tablespoons). crumble ingredients. I recommend this one. The vegan topping for the crumble is made mainly with walnuts and oats. MethodPrep: 15 min › Cook: 40 min › Ready in: 55 min. Especially since he adores raspberry desserts. * If you want to lighten up these bars a bit, you can use slightly less Plant Butter. You don’t need to thaw frozen raspberries. You just divide the dough in half. Plus check out all my Best Dessert Recipes! Make the crumble. 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. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. Place apples and raspberries in ovenproof dish. Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). No need to change anything else about the recipe. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. Not ideal, so I try not to make a huge mess. The hubby is the designated dishwasher, which is now happening down in the basement in our old, old laundry room sink. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do. Cut the Plant butter into cubes. To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. This Strawberry Buttermilk Cake from The View from Great Island is a tender berry-filled cake that’s also delicious for brunch. To make gluten-free. All opinions and recipes are my own. Meanwhile, make the Raspberry Filling. Combine brown sugar, flour, bicarbonate of soda, salt and porridge The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. 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. Serve with a dollop of cream or ice cream. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. To prevent the raspberries and jam from sinking and turning too mushy, I add a bit of flour and cornstarch to the filling. The filling uses both fresh raspberries and raspberry jam, which creates the best of both worlds, texture- and taste-wise. © Copyright RainbowPlantLife 2020 | Site Credits Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. ), until the crumble mixture resembles coarse crumbs. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. If the butter is too warm it will make it hard to work the dough. Thanks. Use whole oats; they are the best. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up. I like the hints of cinnamon and ginger in this crust and crumble topping. Save my name, email, and website in this browser for the next time I comment. I do NOT like cloyingly sweet desserts, and these are the the trifecta: buttery, sweet and tart. 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. Only once you’ve blended your oat-flour mixture, remove the Plant Butter from the freezer and add it to the food processor. They’re subtle but pair really nicely with the vanilla and almond extracts in the filling. 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 … Remove from the oven and allow to cool to room temperature. can pumpkin 1 cup evaporated milk 1 cup sugar 1 tsp. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. You don’t need to be an expert baker to bake these crumble bars! First, pulse the crust ingredients in a food processor and press into the pan. In another bowl, combine the oats, brown sugar and the remaining 2/3 cup flour. *** Use more or less sugar depending on your tastes and how sweet your raspberries are. Make the crumble dough. Required fields are marked *. Subscribe and we’ll send you new recipes and videos every week. 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. If preferred, just skip them altogether! And these Raspberry Squares are always a hit! Yum so delicious. Tag @rainbowplantlife and hashtag it #rainbowplantlife. My family adores pie, but making pie crust is not my favorite task in the kitchen. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper. Learn how to make these healthy raspberry crumble bars from scratch! 5 Bake for 28-30 minutes, until the crumb topping is crisp and lightly browned on top. The filling is sweet but not overly sweet, and it’s the perfect summer dessert to pair with vegan vanilla ice cream. 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. Sprinkle over berries. How To Make Raspberry Crumble Bars Let me break this down. That said, I have made these bars gluten-free by using a mixture of oat flour and almond flour. No, you have to use old-fashioned (rolled) oats in this recipe. Sprinkle the crumbs over the berries. 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 post is sponsored by Country Crock® Plant Butter. Once your butter is softened it’s time to make the shortbread cookie crust and crumble. package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. But these bars wouldn’t be the show stoppers that they are without that golden oat crumble on top. 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. To keep these bars refined sugar-free, you can use a raspberry jam that is just fruit conserve. Use crunchy peanut butter in the topping … butter, baking soda, raisins, salt, eggs, all purpose flour, dark brown sugar and 5 more. Be sure to use old fashioned/rolled oats, not quick oats. 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. 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! Lightly rub in margarine until mixture resembles breadcrumbs. Crispy topping. Don’t overpack the crumble topping. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. If you’d like, you could add in a little ground cinnamon or fresh lemon zest to the oat … Add raspberries to a large bowl followed by sugar and cornstarch. Mine is a little smaller than a 9x13 dish. Directions Crush 1 cup raspberries, and add enough water to measure 1 full cup. 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. Fruit crisps and crumbles are one of the easiest desserts to make. Note: This post may contain affiliate links; view. Please don’t think of the orange zest and juice as optional ingredients. Scatter the raspberries over the apples and set aside. 4 ratings 5.0 out of 5 star rating. That crumble is everything. There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. Keep the butter cold. Preheat the oven to 350°F/176°C. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on June 3, 2018 They’re vegan and easy to make gluten-free and refined sugar-free. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Butter a medium-sized shallow casserole dish. 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. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. Our apple crumble recipe is without oats because using oats is really an apple crisp. 24 Comments // Leave a Comment ». Set aside. Instructions Preheat oven to 375. Bake at 350176 F for about 30 minutes, or until golden brown, and the fruit juices have bubbled up. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. The oats add some texture and chew to the Chocolate Raspberry Crumble Bars. Directions. Peel apples and then chop into 1/2-inch pieces right into the buttered … 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. Adjust the sugar amount as needed. Pumpkin Crisp 1 (15-oz.) Even though the berries become soft and juicy, you must wait until the middle of the crisp is bubbly. It’s okay if they get a little mushy, as they will get mushy during baking. 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. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing. vanilla extract 1/2 tsp. Cut in the butter pieces (using a pastry cutter, a fork, or your fingers! The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. Spread your crumble mixture evenly over the fruit layer. It’s a heavenly combination. It’s plant-based butter, and trust me, you’ll never taste the difference! Serves 9. I look for any opportunity to make oat crumble. Simply add your dry ingredients (flour, oats, sugar, baking powder, cinnamon and ginger) to a food processor until the oats are mostly ground up. Transfer to a greased 9-in. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. These are so delicious! Full of fibre and vitamins while low in added sugar, this vegan raspberry peach crisp recipe is my go-to dessert. Then place it in the freezer to firm up and chill. The orange zest and almond extract are what make this recipe da bomb! Raspberry peach crisp is the ultimate vegan dessert. Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. But you need to thaw and drain them ahead of time to ensure the bars firm up. Preheat oven to 180 C / Gas mark 4. I love to serve up these cookie bars warm. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. Here are some hints for making the best raspberry crisp or crumble. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. If you don’t mind crumbly gooey bars, go ahead and skip the refrigeration step. square baking dish. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together. To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. And if you have never made a clafoutis, The Little Farraro Kitchen has a marvelous recipe for Easy Peach Berry Clafoutis. The cripsy top has walnuts and oats: the perfect combo for an energy boost. Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. Use your hands to work the butter into the flour, oats, and brown sugar until a dough like consistency forms. Tips for the Best Raspberry Bars. 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! You’ll love these Raspberry Crumb Bars, too. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. These delicious squares are so incredibly easy to make! Note: This post may contain affiliate links; view my Disclosure Policy for details. 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Desserts, i couldn ’ t need to change anything else about the recipe your jam, such as.. And, of course, a fork or knife Rule 5: no and! Dough that comes together when pressed in every bite is that these bars gluten-free, the! A mixing bowl in butter until the base is lightly golden and the remaining 2/3 cup.. Cream or sweetened whipped cream raspberry visible Chocolate raspberry crumble bars in an … Scatter the raspberries are thawing a. Strainer, very gently squeeze them to get excess water out in flour, oats, brown sugar and –.