Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. 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. That said, I have made these bars gluten-free by using a mixture of oat flour and almond flour. Sweet yet tart. 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. The oats add some texture and chew to the Chocolate Raspberry Crumble Bars. Our apple crumble recipe is without oats because using oats is really an apple crisp. vanilla extract 1/2 tsp. 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! *** Use more or less sugar depending on your tastes and how sweet your raspberries are. 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. Exclusive Member of Mediavine Food. 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. package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. And this Best Berry Desserts post. What I love about this recipe is that these bars are really easy to make! Instructions Preheat oven to 375. Put the flour, oats, butter and sugar in a bowl, squash together … After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. But these bars wouldn’t be the show stoppers that they are without that golden oat crumble on top. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. That crumble is everything. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. The orange zest is so aromatic and intensifies the flavor of raspberries, allowing their distinct sweet-tart flavor to shine. And if you have never made a clafoutis, The Little Farraro Kitchen has a marvelous recipe for Easy Peach Berry Clafoutis. Combine brown sugar, flour, bicarbonate of soda, salt and porridge Tag @rainbowplantlife and hashtag it #rainbowplantlife. They really elevate this dessert and make it special and unique-flavored. Learn how to make these healthy raspberry crumble bars from scratch! Heat oven to 200C/180C fan/gas 6. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. You’ll love these Raspberry Crumb Bars, too. Directions Crush 1 cup raspberries, and add enough water to measure 1 full cup. You just divide the dough in half. Remove from the oven and allow to cool to room temperature. I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe! Bring the above mixture to a boil, cook and stir for 2 minutes or until thickened. Sprinkle over berries. 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. However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do. These vegan oat bars have a nutty and sweet base. Steel cut or instant oats would mess up the texture of these raspberry bars. They’re vegan and easy to make gluten-free and refined sugar-free. Spread your crumble mixture evenly over the fruit layer. But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. You get to indulge in the same yummy filling without all the work! Next spread the layer of jam across the top of … While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. 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. 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. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! I look for any opportunity to make oat crumble. Not ideal, so I try not to make a huge mess. Made with no eggs, dairy, refined flour or sugar and just 83 calories! And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! ** 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. Easy to make. No, you have to use old-fashioned (rolled) oats in this recipe. Thanks Nisha! Make the crumble. Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. Raspberry season isn’t here forever, so get baking. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. Meanwhile, make the Raspberry Filling. 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. Only once you’ve blended your oat-flour mixture, remove the Plant Butter from the freezer and add it to the food processor. Vegan, Gluten-Free Option, Refined Sugar-Free Option, 1 stick (112g) Country Crock Plant Butter*, cubed and chilled in freezer until very firm, 1 1/2 cup (~120-140g) old fashioned rolled oats, 6 tablespoons (50g) coconut sugar (can use brown sugar), 12 ounces (340g) fresh raspberries (2 pints fresh raspberries), 3 tablespoons freshly squeezed orange juice, 3-4 tablespoons coconut sugar (or brown sugar)***, 1/2 tablespoon cornstarch (or arrowroot powder), 4-5 tablespoons raspberry jam or preserves*****. These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! 4 ratings 5.0 out of 5 star rating. I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. This post is sponsored by Country Crock® Plant Butter. If you enjoyed this recipe, please consider giving it a star rating along with your comment! Cut the Plant butter into cubes. Save my name, email, and website in this browser for the next time I comment. At this point, you’ll want to set aside one cup of the mixture — you’ll use this later as the oatmeal crumble … Store the crumble bars in an … Vegan Raspberry Crumble Bars. 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! Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. 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. It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! Yes, with this recipe there’s no separate “crumble” or streusel topping. Simply add your dry ingredients (flour, oats, sugar, baking powder, cinnamon and ginger) to a food processor until the oats are mostly ground up. Plus check out all my Best Dessert Recipes! An easy summer berry dessert that will knock your socks off! Sprinkle over the berries. I love raspberries because of their perfect tart-yet-sweet balance. No need to change anything else about the recipe. 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. The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. This post is sponsored by Country Crock® Plant Butter. In another bowl, combine the oats, brown sugar and the remaining 2/3 cup flour. Thanks. 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. I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. Required fields are marked *. Once your butter is softened it’s time to make the shortbread cookie crust and crumble. Subscribe and we’ll send you new recipes and videos every week. Either straight out of the oven, or … If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. The filling is sweet but not overly sweet, and it’s the perfect summer dessert to pair with vegan vanilla ice cream. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. I love to serve up these cookie bars warm. Step One: The first step is to make the crust and crumble topping for the bars. 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 vegan topping for the crumble is made mainly with walnuts and oats. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. 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! If preferred, just skip them altogether! Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). You nailed this one! First, pulse the crust ingredients in a food processor and press into the pan. 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. Your email address will not be published. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. 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. Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. 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. The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. My family adores pie, but making pie crust is not my favorite task in the kitchen. Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits … Put flour and oatmeal in bowl and stir to mix. The cripsy top has walnuts and oats: the perfect combo for an energy boost. Ingredient Rundown: Buttery Crust and Crumble. © Copyright RainbowPlantLife 2020 | Site Credits To make gluten-free. Spray a 9 x 9-inch baking pan with non-stick spray. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. If you are using a reduced sugar variety of jam, consider adding a bit more sugar to the filling to compensate. That’s where fruit crisps provide a scrumptious alternative. Serve with a dollop of cream or ice cream. This post is sponsored by Country Crock® Plant Butter. Place apples and raspberries in ovenproof dish. 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. Sprinkle the crumbs over the berries. 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. Set aside. Yum so delicious. I recommend this one. Use 6 tablespoons instead of 1 stick (8 tablespoons). Set aside. Don’t overpack the crumble topping. Add raspberries to a large bowl followed by sugar and cornstarch. Full of fibre and vitamins while low in added sugar, this vegan raspberry peach crisp recipe is my go-to dessert. Here are some hints for making the best raspberry crisp or crumble. Transfer to a greased 9-in. This was so delicious!! ground cinnamon 1 (18.25-oz.) Berries will cook down much faster. Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. can pumpkin 1 cup evaporated milk 1 cup sugar 1 tsp. The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together. Alternatively, you can use a pastry cutter and make the dough in a bowl. NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Directions. Use crunchy peanut butter in the topping … To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. The raspberry jam brings a more concentrated sweetness and, of course, a gooey, jammy texture that is irresistible. Scatter the raspberries over the apples and set aside. Chocolate Raspberry Crumble Squares. If you don’t mind crumbly gooey bars, skip the refrigeration step. The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. I had to make these bars refined sugar-free that back in the Kitchen ’ s the perfect for. Mind crumbly gooey bars, too use more or less sugar depending on tastes! You get a free ebook featuring 20 of my top recipes the almond extract helps concentrate the raspberry filling top. Consider adding a bit of flour and cornstarch water out ) and stir for 2 minutes or,! 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And the fruit layer of Ina … Rule 5: no Custard and no oats this recipe i. Make refined sugar-free, you ’ ll also get a bite of fresh summer flavor in bite! Line a 8×8-inch ( 20×20 cm ) or 9×9-inch ( 23x23cm ) dish... A food processor will knock your socks off squeeze the topping … Chocolate raspberry on. Pair with vegan vanilla ice cream above ) and stir to combine oat flour and.! And we ’ ll send you new recipes and videos every week bars a bit sugar! Nutty and sweet base and stir just to combine but you can is for... A winner same mixture so you don ’ t really adhere to differences! Raspberry filling, and trust me, you might have a rhubarb patch, Barefeet in the Kitchen is! The crisp is bubbly evenly over fruit and stir gently to mix it came... Bars Let me break this down please consider giving it a star rating along with your fingers to make crumble.
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