Berry Crumble Bars
These Berry Crumble Bars are basically crumble in bar form, they're vegan and gluten free and always a crowd pleaser. With a sweet crumble base and topping, and a jammy berry middle, these are the ultimate summer bake.
Ingredients
For the Crumble Base and Topping
- 150 grams rolled oats (use gluten free if required) old fashioned rolled oats work best (rather than quick oats)
- 100 grams oat flour to make, just grind 100g oats in a blender until a fine flour forms - use gluten free if required
- 50 grams ground almonds
- 1.5-2 tsp cinnamon
- Pinch salt
- 1 tsp baking powder
- 100 grams brown sugar
- 120 grams coconut oil or butter (I use vegan butter) if you dislike the coconut taste, you can also use 'refined' or 'odourless' coconut oil
For the Berry Filling
- 400 grams frozen berries - you can use any berries you'd like, I use a mixture of a few different ones you can also use fresh
- 1 tbsp cornflour
- 1 tbsp lemon juice
- 2 tsp sweetener (like sugar or maple syrup) optional
Instructions
- Preheat the oven at 180C and line a 8x8" square tin with baking paper so that it is hanging over the sides (to ensure easy removal later)
- Add the berries to a large bowl and add the cornflour, lemon juice and sweetener (if using), mix well and set aside
- In a medium bowl add the oats, oat flour, ground almonds, cinnamon, baking powder, sugar and salt and mix well.
- Melt the coconut oil or butter in the microwave and add this to the bowl and mix well.
- Press 2/3 of the crumble mixture into the bottom of the lined tin until even and compact. Place in the oven to bake for 15 minutes.
- Remove from the oven and add the berries and spread so they're in an even layer.
- Sprinkle over the remaining crumble mixture before placing into the centre of the oven to bake for 30 minutes, the topping will be golden brown.
- Leave to cool completely in the tin before removing from the tin and slicing into 9 squares. Store in an airtight container in the fridge. Enjoy!