Description
Delicious vegan raspberry crumble bars featuring a sweet-tart filling and a crumbly topping, perfect for summer gatherings.
Ingredients
Scale
- 1 stick (112g) vegan butter, cubed and chilled
- 1 1/2 cups (120-140g) old-fashioned rolled oats
- 1 cup (120g) all-purpose flour
- 6 tablespoons (50g) coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- A pinch of salt (about 1/16 teaspoon)
- 12 ounces (340g) fresh raspberries
- 1 medium orange, zested
- 3 tablespoons freshly squeezed orange juice
- 3–4 tablespoons coconut sugar
- 1 tablespoon all-purpose flour
- 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Scant 1/2 teaspoon almond extract
- 4–5 tablespoons raspberry jam or preserves
Instructions
- Prepare the Vegan Butter: Cut vegan butter into cubes and place in the freezer to firm up. Preheat the oven to 350°F (176°C) and line an 8×8 inch baking dish with parchment paper.
- Make the Crumble Dough: In a food processor, pulse together rolled oats, flour, coconut sugar, baking powder, cinnamon, ginger, and salt. Add cold butter cubes and pulse until crumbly.
- Prepare the Base: Press about 2/3 of the crumble dough into the baking pan. Bake for 10-12 minutes or until just golden brown at the edges.
- Create the Raspberry Filling: In a medium bowl, toss raspberries with orange zest, orange juice, sugar, extra flour, cornstarch, vanilla, and almond extract.
- Assemble: Dollop raspberry filling over the baked crust and spread evenly. Add raspberry jam on top.
- Top it Off: Sprinkle the remaining crumble dough over the mixture, gently pressing down.
- Final Bake: Bake for another 30-35 minutes until golden on top and bubbling around the edges.
- Cool and Slice: Allow to cool, then refrigerate for a few hours before slicing into bars.
Notes
Serve with dairy-free ice cream or coconut yogurt for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 165
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, raspberry bars, crumble bars, healthy dessert, easy baking, summer treats
