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Berry crumble bars - make the best of summer berries with these easy to make, jammy, oaty, vegan crumble bars. Perfect for snacking on!
Summer is nearly over already so we had better make good use of those lovely summer berries while we still can! These vegan berry crumble bars are a delicious way to use up a selection of berries and they are perfect for dessert or snacking on.
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 base and topping are made with the same mixture so you don't need to make a separate mix for the top. The berries are sweetened just with the jam - no extra sugar; so they retain some of their sharpness which is delicious with the buttery crumble topping.
You can vary the berries that you use to suit - I used a mixture of raspberries, blackberries and blueberries, but strawberries and cherries would also work well.
You can also use whatever flavour jam you like, I used a naturally sweetened raspberry jam (St Dalfour); but just use whatever jam you like best.
The bars are best eaten on the day they are made but they will keep in the fridge for a few days.
How To Make Berry Crumble Bars:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by mixing together oats, flour, baking powder, brown sugar and cinnamon. Then you add some vegan spread or coconut oil and rub it in until the mixture resembles breadcrumbs.
Tip about two thirds of the mixture into a square tin and pack it down firmly then bake until golden.
To make the filling, mix together some cornflour with lemon juice then stir in raspberry jam followed by fresh berries. Spread the filling over the cooked base.
Scatter over the rest of the crumble mixture then bake until golden and bubbling.
More Berry Recipes:
- Vegan vanilla cake with berries and jam
- Vegan blueberry pie with coconut oil crust
- Vegan ginger bundt cake with lime glaze and macerated strawberries
- Vegan chocolate raspberry scones
- Vegan lemon blueberry rolls
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
5 from 6 votes
Berry Crumble Bars (Vegan)
Berry crumble bars - make the best of summer berries with these easy to make, jammy, oaty, vegan crumble bars. Perfect for snacking on!
Course Dessert, Snack
Cuisine baking, vegan
Keyword crumble bars
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 9 people
Author Domestic Gothess
Ingredients
Crumble:
- 150 g (1 ⅔ cups) rolled porridge oats
- 180 g (1 ½ cups) plain (all-purpose) flour
- 130 g (¾ cup) light brown soft sugar
- ⅓ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 175 g (⅔ cup) vegan butter or coconut oil cubed
Filling:
- 2 tsp cornflour (cornstarch)
- 1 Tbsp fresh lemon juice
- 150 g (5.3 oz) raspberry jam
- 400 g (14oz) mixed fresh berries
Instructions
Preheat the oven to 190C/375F/gas mark 5. Grease a 20cm/8in square tin and line with baking parchment.
Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.
Add the vegan butter or coconut oil and rub in using your fingertips until the mixture resembles breadcrumbs.
Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly.
Bake for about 15 minutes until golden around the edges.
To make the filling, mix the cornflour and lemon juice together in a large bowl to make a paste. Stir in the jam followed by the berries.
Tip the filling over the base and spread level.
Scatter over the remaining crumble mixture. Bake for 25-30 minutes until the crumble is golden and the filling is bubbling.
Leave to cool in the tin then carefully lift it out using the baking parchment, cut into squares and serve.
Store any leftovers in the fridge.
More Brownies and Bars
- Vegan Vanilla Slice
- Mince Pie Brownies (Vegan)
- Vegan Lemon Bakewell Slices
- Chocolate Raspberry Crumble Bars (Vegan)
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Reader Interactions
Comments
Sally
LovelyReply
Vikkie
Oh my god, these look incredible! Shame I can't eat them through my screen lol
Reply
Anna
Delicious recipe, perfect amount of sweetness and slightly tart from the berries. The base turned out great, I added walnuts on top for extra crunch! Highly recommendReply
Suzanne
This looks so good! Can I use any other kinds of jam?
Reply
hannahhossack
Hi Suzanne, yes you can use any kind of jam you like.
Reply
Vanessa
Thanks for sharing! Do they freeze well?
Reply
hannahhossack
Hi Vanessa, I haven't tried freezing them I'm afraid!
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Linda Carmien
can you use quick oats
Reply
hannahhossack
I haven't tried but that would probably be ok.
Reply
Molly
Do you think this would work with thawed frozen berries? Frozen is all I have in the house!
Reply
hannahhossack
Hi Molly, I think they would be ok. I would probably drain off the excess liquid once they are defrosted to stop the bars becoming soggy.
Reply
marlene
I used frozen and they were perfect even with the juice! I also didn"t bake the bottom first. Good luck
Reply
Karina
Oh my god these are SOOOO good! East to make, came out perfect, hold together really (unlike some crumbly recipes that end up everywhere!) and easy ingredients. I've eaten them for breakfast and lunch and dessert 😉 These are definitely on my regular rotation now. Thank you Hannah!Reply
Annabell Allen
Made these last night and have tried for breakfast - absolutely divine! recipe worked out perfectly (I used frozen berries, defrosted). They taste like the fruit crumbles I used to eat as a child - but in bar form!!! Thank you Hannah! Annie xxxReply
Aga Martins
These turned out amazing. I used quick oats and only 1/3 cup coconut palm sugar for the base. I thawed out frozen berries and drained the excess liquid and added Crofters organic black currant jam and 1tbs of chia seeds. Will definitely be making again!
Reply
Kristie
Can you freeze this???? And how long???
Reply
Hannah
Hi Kristie, I haven't tried but I don't see why not. 3 months is the general rule for freezing things.
Reply
Lauren
Fab as always :pReply
Trudy Anthony
Hi im thinking about making this gluten free ,by changing oats and flour do you think this would work.
Thank youReply
Hannah
Hi Trudy, I think that should be fine.
Reply
Fee
I’ve made these many times now, along with many of your other recipes! You are my go to page for baking! Thank you for the consistently amazing recipes! The people I work with absolutely love the Berry Crumble Bars and Easy Vegan Ginger Cake! I’ve had to share the recipes for these and the fruit and nut flapjack so many times! I’m trying the Cherry Almond traybake today!
Reply
Brooke
These are SO good, thanks for the recipe!!! I used frozen berries that I had and a bit more butter than called for to make the bottom crust and they couldn’t have turned out better. Have eaten them both with yogurt and ice creamReply
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