Wednesday, 15 January 2020

Triple Berry Crumble Bars

A warming crumble bar oozing with berries, perfect for snacking on, or I like mine warmed up served with custard or vanilla ice cream. 



If you fancy a nice warm crumble but in miniature version these bars are for you my friend. Plus you can easily make different variations of them - add different berries, try with banana, or for an autumnal appetite add apples and cinnamon.



My berry crumble bars are oh so oaty and crumbly believe it or not. An oaty base, filled with delicious strawberries and blueberries and my favourite raspberry jam then topped with more oat crumbs. Yum!

Check out my other recipes for more dessert inspiration!

Raspberry Bakewell Tart 

Lemon and Poppy Seed Loaf Cake

Carrot Cake Cupcakes




Recipe:


Prep: 15 minutes
Cook: 45 minutes
Serves: 12 bars


Ingredients

Crumble
150g Rolled oats
120g Brown rice flour (can use plain flour or GF flour)
100g Light brown sugar
½ tsp Cinnamon
¼ tsp Baking powder
Pinch of salt
170g Vegan butter
Filling
200g Strawberries
200g Blueberries
150g Raspberry jam
½ tsp Vanilla



Method

✿Preheat your oven to 190℃ and line a square baking tray with baking paper.
✿In a large bowl, combine all dry ingredients for the crumble mixture and mix together. Cube your butter and using your hands rub the butter into the crumble until it resembles a sticky mixture *not like actual breadcrumbs*. 
✿Pour about ⅔ of the mixture into your baking tray and leave the rest to one side. Bake for about 15 minutes until golden.
✿Make your filling. In another bowl, combine all ingredients and mix together.
✿Once your crumble base is out of the oven, spread the jam mixture on top evenly. 
✿Scatter over your remaining crumble mixture and then place back in the oven to bake for 25-30 minutes until golden on top and the berries are bubbling away nicely. 
✿Once cooled down cut into 12 squares and serve. Leftovers can be stored at room temperature or in the fridge. Also suitable for freezing up to 3 months. 
Enjoy!
Christina
xx



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