Mixed Berry Crumble Bars. I’m not going to lie, I am really excited about this one. These bars came out perfect the first go around, and that rarely happens with me and baked goods.
These mixed berry crumble bars are perfect for the beginning of summer because you can use all your fresh and in season berries for the filling. I found blueberries and strawberries on sale at my local grocery store, so I used those in my filling but any berry or combination of berries work in this. These bars are also gluten free and vegan, but you wouldn’t even know it! My mom loved these, and she normally doesn’t like my ‘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 highly recommend making these for the fourth of July or any other summer BBQ you have this summer!
You will need an 8×8 inch baking dish. If you don’t have one, you can also use a 9 inch round cake pan, which is what I used. I recommend greasing your pan and then lining it with parchment paper, which makes removing the bars extremely easy.
Start out by making the filling. Combine your berries, lemon juice, lemon zest and sweetener of choice in a medium saucepan over medium high heat. Bring to a boil, reduce heat and simmer for 10 minutes. You want most of the berries to be broken down but still also have some whole berry pieces. Remove from the heat and add the chia seeds. Allow the filling to cool for at least 15 minutes, and stir every few minutes. The filling will thicken as it cools.
Meanwhile in a large bowl, combine the oats, oat flour, almond flour, baking powder, maple syrup and coconut oil. Mix until crumbly. Next, you’ll want to remove about 2/3 cup of the mixture and place in a smaller bowl. This will be your crumble topping. The remaining larger portion will be the base of the bars.
To the crumble topping, add coconut sugar, mix well and set aside.
To your large bowl, add the applesauce and mix well. Add the base to the parchment lined baking dish and press down so you have an even layer. Bake at 350 for 15 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. Place back into the oven and bake for an additional 25-30 minutes, or until crumble topping is golden brown.
Allow the crumble to cool before removing from the pan. Cut into bars and store in the refrigerator for up to one week or freeze.
- Berries: You can use one type of berry or a combination of berries. You can also use fresh or frozen berries.
- Oat Flour: You can buy oat flour at the store or make your own. Measure out the oats and blend in a food processor or blender until you have a flour consistency. It does not have to be perfect!
- Sugar: You can sub regular sugar or brown sugar for the coconut sugar.
- 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.
Mixed Berry Crumble Bars
- 2 cups rolled oats
- 1 cup oat flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/3 cup maple syrup
- 2 tbsp coconut oil
- 1/3 cup applesauce
- 2 tbsp coconut sugar
- 3 cups berries of choice
- 1 tbsp sweetener of choice such as stevia, monk fruit or maple syrup
- 1 tbsp lemon juice
- zest from half lemon
- 2 tbsp chia seeds
- Preheat oven to 350 degrees. In a medium saucepan, combine berries, sweetener of choice, lemon juice and lemon zest. Heat over medium high heat until boiling. Reduce heat and simmer for 10 minutes. Remove from heat and add chia seeds. Allow to cool 15 minutes, stirring occassionally. Filling will thicken as it cools.
- Meanwhile, in a large mixing bowl, combine oats, oat flour, almond flour, baking powder, maple syrup and coconut oil. Mix until crumbly. Reserve 2/3 cup in a small bowl for topping. To the larger remaining portion, add in applesauce and mix well to combine (this will be your crust).
- Grease and line a 8x8 inch baking pan with parchment paper. Add crust to pan and press down until you have an even layer. Bake crust for 15 minutes. Allow to cool for 5 minutes.
- Pour in filling over crust and spread out into an even layer. Next, add coconut sugar to bowl with reserved topping and mix. Sprinkle topping over filling layer. Bake for an additional 25-30 minutes, or until topping is golden brown.