Make your summer a little sweeter with these healthy and delicious mixed berry crumble bars. Perfect for dessert on their own or topped with ice cream!

These mixed berry crumble bars are the perfect summer dessert. They consist of a soft oat cookie base, sweet and tart berry filling and crumbly topping.

These mixed berry crumble bars are great because you can use whatever berries are in season, on sale or available to you. I love to use fresh in the summertime, but frozen berries work in this recipe as well.

These berry crumble bars are gluten free and vegan, but you wouldn’t even know it! My mom loved these, and she normally doesn’t like ‘healthy’ recipes.

These bars make a great breakfast, snack or dessert. They are delicious on their own or heated up a bit with some Greek yogurt or ice cream.

One night for dessert, I took it a step further and drizzled on some peanut butter for some PB&J vibes, which I highly recommend.

They also make a great party dish, so I recommend making these for the fourth of July or any other summer BBQ you have this summer!

Crumble Ingredients

Rolled oats: use a gluten free kind, if needed.
Oat flour: you can use store bought or blend your own from the rolled oats.
Almond flour: the almond flour adds some structure and flavor.
Maple syrup: instead of sugar I use maple syrup for a more natural sweetness.
Coconut oil: I recommend keeping the coconut oil soft but solid to help achieve a classic crumble texture.
Baking powder: since there is no egg, this is the only leavaner in this recipe.
Vanilla, cinnamon and salt: just a touch of each for some added flavor.

Filling Ingredients

Berries: I used a combination of strawberries, raspberries and blueberries, but you can use all one berry or a combination of any berries you prefer.
Maple Syrup: berries can sometimes be a little tart, so maple syrup helps sweeten up the filling.
Lemon juice and zest: a little bit of lemon helps brighten up the flavors of the berries.
Chia seeds: chia seeds are what thicken up this filling without the use of gelatin or pectin.

Equipment

8×8 inch baking dish
Mixing bowl
Saucepan
Wooden spoon and rubber spatula
Measuring cups and spoons

Instructions

Preheat oven to 350°F and grease and line your 8×8 inch baking pan with parchment paper.

In a saucepan, combine your choice of berries, maple syrup and lemon juice and zest. Heat over medium high heat until the berries begin to break down and bubble, then reduce the heat and simmer for 10 minutes, stirring occasionally with a rubber spatula.

Remove the saucepan from the heat and add the chia seeds. Allow the filling to cool for 15 minutes, and stir every few minutes.

The chia seeds will thicken the filling as it cools.

While the filling cooks on the stove, add the oats, oat flour, almond flour, baking powder, salt and cinnamon to a large mixing bowl. Mix with a wooden spoon to combine dry ingredients.

Next, add the maple syrup, coconut oil and vanilla. Mix the wet ingredients into the dry until you have a moist but crumbly dough.

Add 2/3 of the crumble to your lined 8×8 inch baking dish. Press the dough down into an even layer.

Bake this at 350°F for 10 minutes. Remove from the oven and allow the crust to cool for 5 minutes.

Pour the berry filling over the crust and spread out evenly. Add crumble topping and sprinkle on a little sugar (optional).

Place back into the oven and bake for an additional 20-25 minutes, or until crumble topping is golden brown.

Allow the crumble to cool completely before removing from the pan. Cut into bars and store in an air tight container in the refrigerator for up to one week or freeze.

Tips

To save on time, cook your berry filling while you prepare the crumble and allow the filling to cool while the oat cookie base bakes in the oven.
You may have some chunks of berries remaining after simmering for 10 minutes. You can leave them as is (I like a slightly chunky filling) or mash them up.
Sometimes the easiest way to mix the wet crumble ingredients into the dry is with your hands so don’t be afraid to get a little dirty!
I like to sprinkle a little coconut sugar, white sugar or brown sugar on top of my crumble topping to help get a nice golden brown color.
Once your crumble bars have come to room temperature after baking, place your baking dish in the fridge or freezer for 20 minutes to help make cutting into squares easier.

Substitutions

Berries: I use fresh berries in this recipe to take full advantage of fresh summer produce, but this recipe also works well with frozen berries.
Oat Flour: You can buy oat flour at the store or make your own. To make your own, measure out the oats and blend in a blender until you have a flour consistency.
Sweetener: any liquid sweetener of choice can be used to sweeten the filling.
Texture: if you want to switch up the texture of the crust/topping, try pulsing all the oats in a food process or blender until you have a flour consistency.

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As always, if you make these Mixed Berry Crumble Bars, please let me know by commenting and rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!

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