Exclusive Member of Mediavine Food. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. It’s plant-based butter, and trust me, you’ll never taste the difference! After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. And this Best Berry Desserts post. Put the flour, oats, butter and sugar in a bowl, squash together … Then add your cubed cold vegan butter and pulse until you have a crumbly dough. Raspberry peach crisp is the ultimate vegan dessert. I am in love with the flavor combination of raspberries and orange. Put flour and oatmeal in bowl and stir to mix. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. Cut the Plant butter into cubes. How To Make Raspberry Crumble Bars Let me break this down. Alternatively, you can use a pastry cutter and make the dough in a bowl. There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! You don’t need to be an expert baker to bake these crumble bars! I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. The orange zest is so aromatic and intensifies the flavor of raspberries, allowing their distinct sweet-tart flavor to shine. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. You don’t need to thaw frozen raspberries. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. Yum so delicious. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. Preheat oven to 180 C / Gas mark 4. Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. Raspberry season isn’t here forever, so get baking. Chocolate Raspberry Crumble Squares. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. I have recently become a fan of Ina … In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. Don’t overpack the crumble topping. Partially bake the dough to help firm it up. 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. These delicious squares are so incredibly easy to make! Made with no eggs, dairy, refined flour or sugar and just 83 calories! The cripsy top has walnuts and oats: the perfect combo for an energy boost. 24 Comments // Leave a Comment ». You can serve the bars once they’ve cooled, but to ensure the bars solidify into true bar form, I refrigerate them for a few hours. 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. This post is sponsored by Country Crock® Plant Butter. Fruit crisps and crumbles are one of the easiest desserts to make. 1 1/4 cups flour 1/3 cup packed light brown sugar 1/2 tsp salt 5 oz (10 tablespoons) cold unsalted butter, cut into pieces 1 tablespoon milk 1 1/2 cups old fashioned oats 3/4 cup seedless raspberry … Mix together apple juice and honey, pour over fruit and stir gently to mix. The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. How to Make Raspberry Bars. The orange zest and almond extract are what make this recipe da bomb! Butter a medium-sized shallow casserole dish. 7 Store leftover bars at room temperature for a few days, in the fridge for up to one week, or in the freezer for several months. I haven't tested this with frozen berries, but I would imagine this would take some extra cornstarch to ensure a thickened filling. No need to change anything else about the recipe. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). An easy summer berry dessert that will knock your socks off! Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. This was so delicious!! * If you want to lighten up these bars a bit, you can use slightly less Plant Butter. 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. These Vegan Raspberry Crumble Bars are an easy, fuss-free and crowd pleasing dessert that are perfect for summertime and a delicious way to enjoy the peak of berry season. My family adores pie, but making pie crust is not my favorite task in the kitchen. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. 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! But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. 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