To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. Make the crumble. Be sure to use old fashioned/rolled oats, not quick oats. In this recipe, I use Country Crock Plant Butter to achieve that melt-in-your-mouth tender buttery texture while still keeping it vegan. If you don’t mind crumbly gooey bars, go ahead and skip the refrigeration step. But you need to thaw and drain them ahead of time to ensure the bars firm up. The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. The crisp topping gets less and less crisp as it sits. There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. The crust of these squares is made up of oats, flour, butter, brown sugar, and granulated sugar. 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. No need to change anything else about the recipe. That crumble is everything. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! The oats add some texture and chew to the Chocolate Raspberry Crumble Bars. Combine brown sugar, flour, bicarbonate of soda, salt and porridge 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. However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on June 3, 2018 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. This recipe uses a healthy crumble topping; not only is this crisp amazingly tasty, it’s also a healthier option when you want a sweet treat. 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 … 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. Here are some hints for making the best raspberry crisp or crumble. And these Raspberry Squares are always a hit! Raspberry season isn’t here forever, so get baking. It’s a heavenly combination. It’s more visually appealing when you can see some hints of raspberries poking through the top. Sprinkle over berries. My Berry Shortcakes and Raspberry Topped Mini Cheesecakes are also fabulous!! I have recently become a fan of Ina … Subscribe and we’ll send you new recipes and videos every week. can pumpkin 1 cup evaporated milk 1 cup sugar 1 tsp. All opinions and recipes are my own. 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. 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 miss our garbage disposal! Like these Raspberry Rhubarb Crumble Bars, that are naturally gluten-free, no special ingredients needed thanks to the power of oats used in whole form and ground into a versatile flour. Spray a 9 x 9-inch baking pan with non-stick spray. To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. square baking dish. 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. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. The orange zest is so aromatic and intensifies the flavor of raspberries, allowing their distinct sweet-tart flavor to shine. You don’t need to thaw frozen raspberries. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. Partially bake the dough to help firm it up. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. ***** To make refined sugar-free, use a fruit-only jam, such as this one. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. If you enjoyed this recipe, please consider giving it a star rating along with your comment! These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe! The cripsy top has walnuts and oats: the perfect combo for an energy boost. If you’d like, you could add in a little ground cinnamon or fresh lemon zest to the oat … 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. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. I love to serve up these cookie bars warm. NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble. Sprinkle the crumbs over the berries. This post is sponsored by Country Crock® Plant Butter. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. I haven't tested this with frozen berries, but I would imagine this would take some extra cornstarch to ensure a thickened filling. Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. To prevent the raspberries and jam from sinking and turning too mushy, I add a bit of flour and cornstarch to the filling. Use whole oats; they are the best. Directions Crush 1 cup raspberries, and add enough water to measure 1 full cup. Step One: The first step is to make the crust and crumble topping for the bars. Stir in sugar and cinnamon. Use crunchy peanut butter in the topping … In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. All opinions and recipes are my own. Use 6 tablespoons instead of 1 stick (8 tablespoons). 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! Tag @rainbowplantlife and hashtag it #rainbowplantlife. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. The filling uses both fresh raspberries and raspberry jam, which creates the best of both worlds, texture- and taste-wise. But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. 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). At this point, you’ll want to set aside one cup of the mixture — you’ll use this later as the oatmeal crumble … Yum so delicious. Place the … And this Best Berry Desserts post. How To Make Raspberry Crumble Bars Let me break this down. Butter a medium-sized shallow casserole dish. Easy to make. 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. Set aside. 24 Comments // Leave a Comment ». 4 ratings 5.0 out of 5 star rating. 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. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. crumble ingredients. You’ll love these Raspberry Crumb Bars, too. The raspberry jam brings a more concentrated sweetness and, of course, a gooey, jammy texture that is irresistible. It’s okay if they get a little mushy, as they will get mushy during baking. Directions. They really elevate this dessert and make it special and unique-flavored. ), until the crumble mixture resembles coarse crumbs. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Let’s get started! These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! It’s plant-based butter, and trust me, you’ll never taste the difference! Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). Next spread the layer of jam across the top of … Ingredient Rundown: Buttery Crust and Crumble. Or, use a 1:1 all-purpose gluten-free flour, such as this. Bring the above mixture to a boil, cook and stir for 2 minutes or until thickened. How to Make Raspberry Bars. You just divide the dough in half. And the raspberries steal the show in the middle layer with their flavour and pop. Don’t overpack the crumble topping. Especially since he adores raspberry desserts. Scatter the raspberries over the apples and set aside. Our apple crumble recipe is without oats because using oats is really an apple crisp. 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. I like the hints of cinnamon and ginger in this crust and crumble topping. Please don’t think of the orange zest and juice as optional ingredients. Chocolate Raspberry Crumble Squares. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing. Note: This post may contain affiliate links; view. Steel cut or instant oats would mess up the texture of these raspberry bars. What I love about this recipe is that these bars are really easy to make! That said, I have made these bars gluten-free by using a mixture of oat flour and almond flour. Sprinkle over the berries. Please do NOT drown American apple crumble … The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. 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*****. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. © Copyright RainbowPlantLife 2020 | Site Credits You nailed this one! Adjust the sugar amount as needed. Welcome to That Skinny Chick Can Bake! Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. These delicious squares are so incredibly easy to make! ground cinnamon 1 (18.25-oz.) This post is sponsored by Country Crock® Plant Butter. Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits … If the butter is too warm it will make it hard to work the dough. These are so delicious! The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. Put flour and oatmeal in bowl and stir to mix. Peel apples and then chop into 1/2-inch pieces right into the buttered … 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. Crispy topping. Add raspberries to a large bowl followed by sugar and cornstarch. Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up. Only once you’ve blended your oat-flour mixture, remove the Plant Butter from the freezer and add it to the food processor. Make the crumble dough. 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. Exclusive Member of Mediavine Food. They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. Similar to the orange zest, the almond extract helps concentrate the raspberry flavor and even brings subtle notes of cherries. Either straight out of the oven, or … Keep the butter cold. 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. Learn how to make these healthy raspberry crumble bars from scratch! Preheat oven to 180 C / Gas mark 4. They’re subtle but pair really nicely with the vanilla and almond extracts in the filling. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. And get picking those raspberries. Berry season is in full swing,…. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. Meanwhile, make the Raspberry Filling. Mine is a little smaller than a 9x13 dish. Spread your crumble mixture evenly over the fruit layer. 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! If you don’t have or use cornstarch, you can use arrowroot powder/flour. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. To keep these bars refined sugar-free, you can use a raspberry jam that is just fruit conserve. Berries will cook down much faster. Required fields are marked *. If you don’t mind crumbly gooey bars, skip the refrigeration step. Put the flour, oats, butter and sugar in a bowl, squash together … Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. Rule 5: No Custard and No Oats. Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. These vegan oat bars have a nutty and sweet base. This post is sponsored by Country Crock® Plant Butter. Transfer to a greased 9-in. All opinions and recipes are my own. Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. 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. Healthy yet indulgent. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. 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. Subscribe and we’ll send you new recipes and videos every week. I love walnuts, but you can sub with pecans without a problem. The hubby is the designated dishwasher, which is now happening down in the basement in our old, old laundry room sink. And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! Grease one 20cm (8 inch) square cake tin, and line with baking parchment. Sweet yet tart. Yes, with this recipe there’s no separate “crumble” or streusel topping. If pie crust is your jam, this Lattice Topped Raspberry Pie is also a winner! With berry season here in full force, I had to make a raspberry dessert. That’s where fruit crisps provide a scrumptious alternative. butter, baking soda, raisins, salt, eggs, all purpose flour, dark brown sugar and 5 more. But these bars wouldn’t be the show stoppers that they are without that golden oat crumble on top. Made with no eggs, dairy, refined flour or sugar and just 83 calories! I love raspberries because of their perfect tart-yet-sweet balance. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! Full of fibre and vitamins while low in added sugar, this vegan raspberry peach crisp recipe is my go-to dessert. Plus, the crumble topping is an addictively delicious snack that you can pour over yogurt or ice cream! ** 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. Lightly rub in margarine until mixture resembles breadcrumbs. They’re vegan and easy to make gluten-free and refined sugar-free. Serve with a dollop of cream or ice cream. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. Spread about 2/3 of that dough into the bottom of a square baking pan (lined with parchment paper) and press down the dough onto the bottom and edges of the pan. Remove from the oven and allow to cool to room temperature. Yes, they are as delicious as this sounds! Set aside. Not ideal, so I try not to make a huge mess. 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. Alternatively, you can use a pastry cutter and make the dough in a bowl. 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! If preferred, just skip them altogether! If you are using a reduced sugar variety of jam, consider adding a bit more sugar to the filling to compensate. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. MethodPrep: 15 min › Cook: 40 min › Ready in: 55 min. *** Use more or less sugar depending on your tastes and how sweet your raspberries are. Store in an airtight container in the fridge for up to 1 week. Tips for the Best Raspberry Bars. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. Bake at 350176 F for about 30 minutes, or until golden brown, and the fruit juices have bubbled up. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. I recommend this one. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. To make gluten-free. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. An easy summer berry dessert that will knock your socks off! 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