Berry season is in full swing,…. These vegan oat bars have a nutty and sweet base. Learn how to make these healthy raspberry crumble bars from scratch! An easy summer berry dessert that will knock your socks off! Tips for the Best Raspberry Bars. Thanks. This post is sponsored by Country Crock® Plant Butter. I do NOT like cloyingly sweet desserts, and these are the the trifecta: buttery, sweet and tart. 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 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. The crisp topping gets less and less crisp as it sits. No need to change anything else about the recipe. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. Serve with a dollop of cream or ice cream. And to say thanks, you’ll also get a free ebook featuring my top recipes! The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. Note: This post may contain affiliate links; view my Disclosure Policy for details. In another bowl, combine the oats, brown sugar and the remaining 2/3 cup flour. These are so delicious! Required fields are marked *. Cut in the butter pieces (using a pastry cutter, a fork, or your fingers! Transfer to a greased 9-in. Mine is a little smaller than a 9x13 dish. Especially since he adores raspberry desserts. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. 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. I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). You don’t need to thaw frozen raspberries. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. Make the crumble. 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. I recommend this one. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. Instructions Preheat oven to 375. All opinions and recipes are my own. 4 ratings 5.0 out of 5 star rating. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. 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. The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. They’re vegan and easy to make gluten-free and refined sugar-free. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! Not ideal, so I try not to make a huge mess. It’s a heavenly combination. And these Raspberry Squares are always a hit! If you don’t have or use cornstarch, you can use arrowroot powder/flour. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. Our apple crumble recipe is without oats because using oats is really an apple crisp. Crispy topping. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. 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. This post is sponsored by Country Crock® Plant Butter. Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. Remove from the oven and allow to cool to room temperature. And get picking those raspberries. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Spread your crumble mixture evenly over the fruit layer. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. Butter a medium-sized shallow casserole dish. 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. They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. 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. 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. square baking dish. 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. vanilla extract 1/2 tsp. Sprinkle over the berries. package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. These delicious squares are so incredibly easy to make! Or, use a 1:1 all-purpose gluten-free flour, such as this. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. Scatter the raspberries over the apples and set aside. Partially bake the dough to help firm it up. If preferred, just skip them altogether! Your email address will not be published. It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. 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. 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