Vegan Berry Crumble Bars

Vegan Berry Crumble Bars

A warm, fragrant tray of vegan berry crumble bars is the kind of baking that stops people mid-conversation. Imagine the nutty aroma of almond flour and toasted oats meeting the bright, jammy scent of simmered berries — a scent that invites you to the kitchen. The first bite delivers a satisfying contrast: a tender, slightly crumbly base, a glossy, tart-sweet berry center that yields with a gentle press, and a crunchy, buttery (vegan butter, that is) crumble that shatters delicately across your teeth. Warm, slightly sticky edges. Cool, jammy middle. A hint of vanilla that threads everything together.

This recipe is perfect for cozy weekend breakfasts, potluck contributions, afternoon tea, or a portable dessert for gatherings. They travel well, freeze beautifully, and are welcome on festive tables when you want something homey, plant-based, and crowd-pleasing. Whether you bake them for Sunday brunch or keep a pan in the fridge for a quick snack, these bars hit the comforting spot.

Dish Snapshot

• Prep Time: 20 minutes (plus optional chilling)
• Cook Time: 25 minutes
• Total Time: about 45 minutes (allow an extra 15–30 minutes if you chill the berry layer before assembling)
• Servings: about 9 bars (cut 3 x 3)
• Difficulty Level: Easy–Moderate

Nutrition Highlights
Estimated nutrition per serving (1 of 9 bars):

• Calories: ~325 kcal
• Protein: ~5.5 g
• Carbohydrates: ~21 g
• Fat: ~24 g
• Fiber: ~3.5 g
• Sugars: ~8.6 g

Notes on these numbers:

• Nutrition values are estimates calculated from standard ingredient nutrient profiles (USDA FoodData Central and related nutrient composition tables) and should be used as a guideline. Variations in brands, berry types, and exact portion sizes will change totals. For guidance on balanced intake, reputable sources such as the USDA FoodData Central and Mayo Clinic offer evidence-based recommendations.

Perfect For…

• Cozy mornings and brunch spreads: Pair with coffee or tea for a comforting start.
• Gatherings and potlucks: Easy to make in one pan and simple to transport.
• Meal prep snacks: Cut into squares and portion for grab-and-go snacks during the week.
• Seasonal celebrations: Use summer berries for peak sweetness or frozen berries in winter for year-round color and flavor.

Preparation Guide

Ingredients

• Base
  • 1 1/2 cup almond flour
  • 1/4 cup oat flour
  • 1/3 cup melted refined coconut oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• Berry layer
  • 1 cup berries, fresh or frozen (mixed berries, blueberries, raspberries, or strawberries)
  • 1 1/2 tbsp pure maple syrup
  • 1 tbsp water
  • 1/2 tsp cornstarch
• Crumble topping
  • 1/2 cup oat flour
  • 1/4 cup oats
  • 2 tbsp almond flour
  • 1/4 cup melted refined coconut oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt

Optional ingredients and substitutions

• Gluten-free: Use certified gluten-free oats and oat flour (this recipe is naturally gluten-free if you do).
• Nut-free: Replace almond flour with sunflower seed flour or a mix of pumpkin seed flour plus extra oat flour (note color and flavor changes).
• Lower sugar: Reduce maple syrup in the berry layer to 1 tbsp and in the base/topping by 1–2 tbsp each; berries add natural sweetness.
• Oil swap: Use melted vegan butter in place of refined coconut oil for a richer, more buttery flavor.
• Thickeners: Use 1/2 tsp arrowroot in place of cornstarch for a more neutral-tasting thickener.

Equipment

• 8 × 8-inch (20 × 20 cm) baking dish, greased or lined with parchment
• Medium saucepan
• Mixing bowls
• Potato masher or fork
• Spatula
• Oven set to 350°F (175°C)

Step-by-step Instructions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Grease or line an 8×8 baking dish with parchment, leaving an overhang for easy removal.
2. Make the base: In a mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup oat flour, and 1/4 tsp salt. Add 1/3 cup melted refined coconut oil, 1/4 cup pure maple syrup, and 1 tsp vanilla extract. Stir until the mixture comes together.
3. Press base into pan: Transfer the base mixture to the prepared pan. Use a spatula or your fingertips to press it into an even layer. Set aside.
4. Cook the berry layer: In a small pot, combine 1 cup berries, 1 1/2 tbsp maple syrup, and 1 tbsp water. Heat on medium-low until the berries soften. Mash gently with a potato masher or fork to break up large pieces.
5. Thicken berries: Sprinkle in 1/2 tsp cornstarch and continue to simmer for 5–10 minutes until the mixture is glossy and slightly thickened. Remove from heat and transfer to a bowl to cool — refrigerate briefly (10–20 minutes) if you want a firmer set before assembling.
6. Make the crumble topping: In a bowl combine 1/2 cup oat flour, 1/4 cup oats, 2 tbsp almond flour, and a pinch of salt. Add 1/4 cup melted coconut oil, 1 tbsp maple syrup, and 1/2 tsp vanilla extract. Stir until crumbly.
7. Assemble: Pour the cooled/thickened berry mixture over the pressed base and spread evenly. Crumble the topping over the berries; press gently in places to form larger clusters so you get both crumb and chunk.
8. Bake: Bake for 25 minutes, or until the topping is golden and the berry filling is bubbling slightly at the edges.
9. Cool and set: Let the pan cool on a wire rack. For cleaner slices, chill in the fridge for 1–2 hours to let the filling set. Use the parchment overhang to lift the slab from the pan and cut into 9 bars.
10. Serve: Enjoy warm or at room temperature.

Practical tips

• Don’t overmix the base and topping—stir until just combined to keep a tender, crumbly texture.
• If your berries are very juicy, increase cornstarch to 3/4 tsp to help them set.
• For even baking, rotate the pan halfway through baking if your oven has hot spots.
• To test doneness: topping should be golden and the centers should appear set (not syrupy and sloshy) when gently nudged.

Serve It Up

• Classic: Serve room temperature or warm with a smear of vegan yogurt or a scoop of vegan vanilla ice cream.
• Breakfast: Top with a dollop of almond or coconut yogurt and a sprinkle of toasted nuts for crunch.
• Beverage pairing: Excellent with coffee, matcha latte, or a bright herbal tea (hibiscus or lemon verbena).
• Portable snack: Wrap individually and pack for lunchboxes or picnics.
• Dessert plate: Cut smaller squares and serve alongside fresh berries and a drizzle of maple syrup for a pretty dessert.

Keeping it Fresh

• Room temperature: Store in an airtight container for up to 1–2 days (best if consumed quickly because of the fruit layer).
• Refrigeration: Keep in an airtight container for 5–7 days. Chilling helps the filling set and improves sliceability.
• Freezer: Wrap bars tightly or store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge; warm briefly in a low oven if you prefer them warm.

Chef’s Advice

• Best berries: Use a mix (blueberries + raspberries + blackberries) for balanced sweetness and texture. Strawberries work well if chopped finely.
• Texture key: The contrast between a compact base and a loose crumble is what makes these bars interesting—don’t over-press the topping.
• Salt balances sweetness: Don’t skip the pinch of salt in both base and topping — it brightens the flavors.
• Fat choice matters: Refined coconut oil keeps flavors neutral; unrefined will add coconut notes. Vegan butter yields a richer, flakier crumble.
• Make-ahead tip: You can bake the base and crumble together with the berry layer refrigerated on top for no-bake prep — finish with a quick bake when you’re ready.

Creative Twists

• Chocolate swirl: Stir 2 tbsp of melted dark vegan chocolate into the berry layer before spreading, or drizzle chocolate over cooled bars.
• Citrus-berry: Add 1 tsp lemon zest to the berry mixture and 1/2 tsp lemon juice for a brighter profile.
• Nutty crunch: Fold 1/3 cup chopped toasted pecans or walnuts into the crumble topping for extra texture.
• Spiced autumn: Add 1/2 tsp cinnamon and 1/8 tsp ground cardamom to the crumble for a warm fall twist.
• Lower-fat: Replace half the coconut oil in the topping with unsweetened applesauce (texture will be softer).

All Your Questions Answered
Q: Can I use frozen berries?
A: Yes — frozen berries work well. Thaw slightly and drain excess liquid or add an extra pinch of cornstarch to account for added moisture.

Q: How do I fix a runny filling?
A: Gently reheat the filling on the stove and add a bit more cornstarch (start with 1/4 tsp), simmer until thickened, then cool before assembling. Chilling also helps firm it.

Q: Can I make this nut-free?
A: Replace almond flour with sunflower seed flour or a blend of oat flour and ground pumpkin seeds; be aware of color changes (may turn greenish with sunflower seed flour, which is normal).

Q: Are these suitable for meal prep?
A: Yes. They keep well in the fridge for up to 7 days and freeze great for longer storage.

Q: How can I reduce sugar?
A: Use less maple syrup overall (reduce each addition by 1 tbsp) and choose naturally sweeter berries or increase the proportion of berries to reduce added sugar.

Conclusion

These Vegan Berry Crumble Bars are an approachable, comforting treat that marries jammy fruit with nutty, oat-forward crumble — perfect for sharing or saving for a cozy snack. If you enjoy exploring similar recipes and variations, check out this version by Wellness by Kay and another lovely take from Domestic Gothess for inspiration and technique tips: Vegan Berry Crumble Bars – Wellness by Kay and Berry Crumble Bars (Vegan) – Domestic Gothess.

If you make these, I’d love to see your results — share a photo, tweak, or question in the comments so we can all learn and swap ideas. Happy baking!

Vegan Berry Crumble Bars

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• Author: recipechangegmail-com
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: Vegan

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Description

Delicious vegan berry crumble bars with a nutty base, jammy berry layer, and crunchy topping. Perfect for cozy gatherings or a quick snack.

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Ingredients

Scale 1x2x3x

• 1 1/2 cup almond flour
• 1/4 cup oat flour
• 1/3 cup melted refined coconut oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mixed berries (fresh or frozen)
• 1 1/2 tbsp pure maple syrup
• 1 tbsp water
• 1/2 tsp cornstarch
• 1/2 cup oat flour
• 1/4 cup oats
• 2 tbsp almond flour
• 1/4 cup melted refined coconut oil
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C). Grease or line an 8×8 baking dish with parchment, leaving an overhang for easy removal.
2. In a mixing bowl, combine almond flour, oat flour, and salt. Add coconut oil, maple syrup, and vanilla extract. Stir until the mixture comes together.
3. Transfer the base mixture to the prepared pan. Press it into an even layer with a spatula.
4. In a small pot, combine mixed berries, maple syrup, and water. Heat on medium-low until softened, then mash gently.
5. Sprinkle in cornstarch and simmer for 5–10 minutes until thickened. Remove from heat and cool.
6. In a bowl, combine oat flour, oats, almond flour, and salt. Add coconut oil, maple syrup, and vanilla extract, stirring until crumbly.
7. Pour the cooled berry mixture over the pressed base. Crumble the topping over the berries, pressing gently.
8. Bake for 25 minutes until golden. Cool before slicing into bars.

Notes

For best results, chill the bars for cleaner slices. Store in an airtight container for up to 5–7 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bar
• Calories: 325
• Sugar: 8.6g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 3.5g
• Protein: 5.5g
• Cholesterol: 0mg