Vegan Berry Crumble Bars

I love a snack that feels like a treat and is kind to the planet. My Vegan Berry Crumble Bars are one of those simple wins I bake on a slow Sunday, and they make the house smell like summer. If you enjoy berry treats, you might also like my raspberry coconut magic bars for a different twist.

Dad James always asks for an extra square, and Mom Eva packs them for long drives. Sister Sarah helped test the recipe until we got the crumble just right.

Gathering Your Ingredients

• 1 1/2 cup almond flour
• 1/4 cup oat flour
• 1/3 cup melted refined coconut oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup berries, fresh or frozen
• 1 1/2 tbsp pure maple syrup
• 1 tbsp water
• 1/2 tsp cornstarch
• 1/2 cup oat flour
• 1/4 cup oats
• 2 tbsp almond flour
• 1/4 cup melted refined coconut oil
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• pinch of salt

The Tools That Help

I keep this bake simple: a mixing bowl, spatula, small pot, potato masher or fork, and an 8×8 baking dish. A hand press or glass helps to flatten the base fast. If you like similar bar recipes, check my take on the raspberry coconut magic bars for more ideas.

The Step-by-Step Process

• Preheat the oven to 350 degrees.
• Mix the almond flour, oat flour, and salt in a bowl for the base.
• Stir in maple syrup, melted coconut oil, and vanilla until it holds.
• Press the mixture into a greased or lined 8×8 baking dish and flatten.
• Put berries, maple syrup, and water in a pot for the berry layer.
• Heat on low to medium until berries soften, then mash them.
• Add cornstarch and simmer until the mix thickens, about 5 to 10 minutes.
• Remove the berries from heat and chill in a bowl in the fridge to thicken more.
• Mix oats, oat flour, almond flour, and pinch of salt for the topping.
• Add melted coconut oil, maple syrup, and vanilla to the topping and stir.
• Pour the chilled berry mix over the base and spread it evenly.
• Crumble the topping over the berries, squeezing pieces to form clumps by hand.
• Bake the bars for 25 minutes until the topping is golden.
• Let the pan cool, then cut into squares and enjoy.

Lighter, Healthier Touches

I use refined coconut oil for neutral flavor and almond flour for protein. For fewer calories, swap half the coconut oil for unsweetened applesauce and reduce the maple syrup by a small amount. Use a mix of berries to add fiber and color.

Perfect Pairings

These bars shine with a cup of black tea or plain yogurt on the side. For a floral pairing, I love serving them with vegan blueberry lavender madeleines at a small gathering.

Common Stumbles to Avoid

• Do not skip chilling the berry mix; it helps the bars set.
• Press the base firmly so it does not crumble when cut.
• Keep an eye on the topping while baking; it can brown quickly.

Storing Your Creation

Cool the bars fully before storing. I keep them in an airtight container in the fridge for up to 5 days. You can freeze squares for up to 3 months; thaw in the fridge overnight.

A Final Warm Word

I hope these Vegan Berry Crumble Bars bring you simple joy. I bake them when I want comfort without fuss, and they always disappear fast.

Answering Your Questions

How do I store Vegan Berry Crumble Bars?

Store the bars in an airtight container in the fridge for up to five days, or freeze them for up to three months. Thaw frozen bars in the fridge overnight.

Can I use frozen fruit in the Vegan Berry Crumble Bars?

Yes, frozen fruit works well. Use the same steps and allow extra time to simmer so the berries release their juices and thicken.

Can I make the Vegan Berry Crumble Bars nut free?

You can try sunflower seed flour instead of almond flour and check that all other ingredients are nut free. Texture will change, so press the base firmly before baking.

Vegan Berry Crumble Bars

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• Author: sarah
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Diet: Vegan

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Description

Simple and delicious Vegan Berry Crumble Bars that smell like summer and are perfect for a guilt-free treat.

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Ingredients

Scale 1x2x3x

• 1 1/2 cup almond flour
• 1/4 cup oat flour
• 1/3 cup melted refined coconut oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup berries (fresh or frozen)
• 1 1/2 tbsp pure maple syrup
• 1 tbsp water
• 1/2 tsp cornstarch
• 1/2 cup oat flour (for topping)
• 1/4 cup oats (for topping)
• 2 tbsp almond flour (for topping)
• 1/4 cup melted refined coconut oil (for topping)
• 1 tbsp pure maple syrup (for topping)
• 1/2 tsp vanilla extract (for topping)
• pinch of salt (for topping)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the almond flour, oat flour, and salt in a bowl for the base.
3. Stir in maple syrup, melted coconut oil, and vanilla until it holds.
4. Press the mixture into a greased or lined 8×8 baking dish and flatten.
5. Put berries, maple syrup, and water in a pot for the berry layer.
6. Heat on low to medium until berries soften, then mash them.
7. Add cornstarch and simmer until the mix thickens, about 5 to 10 minutes.
8. Remove the berries from heat and chill in a bowl in the fridge to thicken more.
9. Mix oats, oat flour, almond flour, and a pinch of salt for the topping.
10. Add melted coconut oil, maple syrup, and vanilla to the topping and stir.
11. Pour the chilled berry mix over the base and spread it evenly.
12. Crumble the topping over the berries, squeezing pieces to form clumps by hand.
13. Bake the bars for 25 minutes until the topping is golden.
14. Let the pan cool, then cut into squares and enjoy.

Notes

Chill the berry mix to help the bars set; store in an airtight container in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 square
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegan, dessert, berry, crumble, healthy snack