Especially since he adores raspberry desserts. 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. Mine is a little smaller than a 9x13 dish. Combine brown sugar, flour, bicarbonate of soda, salt and porridge You just divide the dough in half. Use whole oats; they are the best. The orange zest and almond extract are what make this recipe da bomb! The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. Make the crumble dough. Instructions Preheat oven to 375. That’s where fruit crisps provide a scrumptious alternative. Not ideal, so I try not to make a huge mess. 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. First, pulse the crust ingredients in a food processor and press into the pan. The cripsy top has walnuts and oats: the perfect combo for an energy boost. Transfer to a greased 9-in. Learn how to make these healthy raspberry crumble bars from scratch! If the butter is too warm it will make it hard to work the dough. package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. No, you have to use old-fashioned (rolled) oats in this recipe. They’re subtle but pair really nicely with the vanilla and almond extracts in the filling. Mix together apple juice and honey, pour over fruit and stir gently to mix. I recommend this one. Bake at 350176 F for about 30 minutes, or until golden brown, and the fruit juices have bubbled up. I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. But you need to thaw and drain them ahead of time to ensure the bars firm up. 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 crisp topping gets less and less crisp as it sits. 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. 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. 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. Please do NOT drown American apple crumble … Plus, the crumble topping is an addictively delicious snack that you can pour over yogurt or ice cream! Make the topping by mixing the flour and brown sugar together in a medium bowl. The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. If you don’t mind crumbly gooey bars, skip the refrigeration step. Heat oven to 200C/180C fan/gas 6. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. *** Use more or less sugar depending on your tastes and how sweet your raspberries are. When you bite into these bars, you’ll taste gooey, jammy berry goodness sandwiched between a firm-yet tender buttery base and a sweet streusel topping. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on June 3, 2018 The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. Steel cut or instant oats would mess up the texture of these raspberry bars. Then place it in the freezer to firm up and chill. Lightly rub in margarine until mixture resembles breadcrumbs. To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. Step One: The first step is to make the crust and crumble topping for the bars. Cut in the butter pieces (using a pastry cutter, a fork, or your fingers! It’s plant-based butter, and trust me, you’ll never taste the difference! Make the crumble. 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! My family adores pie, but making pie crust is not my favorite task in the kitchen. Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. I love to serve up these cookie bars warm. Next spread the layer of jam across the top of … I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe! You get to indulge in the same yummy filling without all the work! Directions Crush 1 cup raspberries, and add enough water to measure 1 full cup. 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*****. If preferred, just skip them altogether! I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). So, after I picked a bunch of raspberries at Millar Berry Farms , I knew that I was going to make some sort of raspberry crumble. 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. Fruit crisps and crumbles are one of the easiest desserts to make. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! Healthy yet indulgent. Butter a medium-sized shallow casserole dish. Exclusive Member of Mediavine Food. 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. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. If you are using a reduced sugar variety of jam, consider adding a bit more sugar to the filling to compensate. Spread your crumble mixture evenly over the fruit layer. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing. ***** To make refined sugar-free, use a fruit-only jam, such as this one. Ingredient Rundown: Buttery Crust and Crumble. Similar to the orange zest, the almond extract helps concentrate the raspberry flavor and even brings subtle notes of cherries. The oats add a slight bite that contrasts nicely with the tender buttery feel. Use 6 tablespoons instead of 1 stick (8 tablespoons). That crumble is everything. If pie crust is your jam, this Lattice Topped Raspberry Pie is also a winner! However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do. These are so delicious! 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. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. ground cinnamon 1 (18.25-oz.) I haven't tested this with frozen berries, but I would imagine this would take some extra cornstarch to ensure a thickened filling. This post is sponsored by Country Crock® Plant Butter. Sprinkle over the berries. Berry season is in full swing,…. This was so delicious!! With berry season here in full force, I had to make a raspberry dessert. I do NOT like cloyingly sweet desserts, and these are the the trifecta: buttery, sweet and tart. To prevent the raspberries and jam from sinking and turning too mushy, I add a bit of flour and cornstarch to the filling. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. I look for any opportunity to make oat crumble. Subscribe and we’ll send you new recipes and videos every week. But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. And the raspberries steal the show in the middle layer with their flavour and pop. This post is sponsored by Country Crock® Plant Butter. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Once your butter is softened it’s time to make the shortbread cookie crust and crumble. These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! Raspberry season isn’t here forever, so get baking. 24 Comments // Leave a Comment ». Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! Yes, they are as delicious as this sounds! It’s more visually appealing when you can see some hints of raspberries poking through the top. This Strawberry Buttermilk Cake from The View from Great Island is a tender berry-filled cake that’s also delicious for brunch. vanilla extract 1/2 tsp. I have recently become a fan of Ina … You’ll love these Raspberry Crumb Bars, too. 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. Preheat oven to 180 C / Gas mark 4. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together. They’re vegan and easy to make gluten-free and refined sugar-free. Welcome to That Skinny Chick Can Bake! Vegan Raspberry Crumble Bars. Subscribe and we’ll send you new recipes and videos every week. Our apple crumble recipe is without oats because using oats is really an apple crisp. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. How To Make Raspberry Crumble Bars Let me break this down. Cut the Plant butter into cubes. Put flour and oatmeal in bowl and stir to mix. Stir in sugar and cinnamon. All opinions and recipes are my own. 4 ratings 5.0 out of 5 star rating. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. In another bowl, combine the oats, brown sugar and the remaining 2/3 cup flour. This post is sponsored by Country Crock® Plant Butter. Serves 9. 5 Bake for 28-30 minutes, until the crumb topping is crisp and lightly browned on top. Place the … Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. Either straight out of the oven, or … Add raspberries to a large bowl followed by sugar and cornstarch. After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. Or, use a 1:1 all-purpose gluten-free flour, such as this. Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. Tag @rainbowplantlife and hashtag it #rainbowplantlife. Only once you’ve blended your oat-flour mixture, remove the Plant Butter from the freezer and add it to the food processor. All purpose-flour brings the structure to this crust and the perfect crumb. 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. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Think apple in the autumn, peach in the summer, and this berry crisp whenever you can find sweet plump raspberries! It’s a heavenly combination. They really elevate this dessert and make it special and unique-flavored. 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. Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits … Note: This post may contain affiliate links; view my Disclosure Policy for details. They’re vegan and easy to make gluten-free and refined sugar-free. * If you want to lighten up these bars a bit, you can use slightly less Plant Butter. Here are some hints for making the best raspberry crisp or crumble. Remove from the oven and allow to cool to room temperature. And these Raspberry Squares are always a hit! Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. Set aside. Chocolate Raspberry Crumble Squares. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. These delicious squares are so incredibly easy to make! In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. 6 Allow the pan to cool completely before slicing into bars. The hubby is the designated dishwasher, which is now happening down in the basement in our old, old laundry room sink. Tips for the Best Raspberry 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! Place apples and raspberries in ovenproof dish. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. What I love about this recipe is that these bars are really easy to make! They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. Else about the recipe preheat oven to 350 degrees F. line a baking! Clicking on these links at no extra cost to you Barefeet in the fridge for up 1. Berry dessert that will knock your socks off same crumble gets sprinkled on top of the raspberry,! As delicious as this sounds spoon crumble mixture resembles coarse crumbs texture is. In butter until the middle of the oven and Allow to cool to room temperature, crumble... 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