Vegan Raspberry Crumble Bars
#dessert
#raspberry
#crumble
#bars
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- vegan butter 8 tbsp
- old-fashioned rolled oats 1 ½ cup
- all-purpose flour 1 cup
- coconut sugar 6 tbsp
- baking powder ½ tsp
- ground cinnamon ½ tsp
- ground ginger ¼ tsp
- Pinch
- fresh raspberries 12 oz
- medium orange 1
- coconut sugar or brown sugar 3-4 tbsp
- all-purpose flour 1 tbsp
- cornstarch 1 ½ tsp
- pure vanilla extract 1 tsp
- pure almond extract ½ tsp
- raspberry jam or preserves 4-5 tbsp
📝
If you want to lighten up these bars a bit, you can use slightly less vegan butter. Use 6 tbsp instead of 8 tbsp. The dough will be too dry to stick together, so add 1-2 tbsp cold water until it comes together. Use more or less sugar depending on your tastes and how sweet your raspberries are. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. If they are not sweet at all, consider adding a bit more sugar to the filling, or add a spoon or two more of jam. Orange zest and juice are not optional. They really elevate this dessert and make it special and unique-flavored. Storage: Store in an airtight container in the fridge for up to 1 week.
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1Gather: vegan butter , old-fashioned rolled oats , all-purpose flour , coconut sugar , baking powder , ground cinnamon , ground ginger , Pinch of salt. For the raspberry filling: fresh raspberries , medium orange , coconut sugar or brown sugar , all-purpose flour , cornstarch , pure vanilla extract , pure almond extract , raspberry jam or preserves .
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2Cut the plant butter into cubes. Then place it in the freezer to firm up and chill.
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3Preheat the oven to 350°F / 175°C. Line an 8x8" ( timer L) or 9x9" (2.4 L) baking dish with parchment paper.
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4Make the crumble dough. In a food processor, pulse together the rolled oats, flour, coconut sugar, baking powder, cinnamon, ginger, and salt until the oats are mostly ground up. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Alternatively, you can use a pastry cutter and make the dough in a bowl.
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5Press 2/3 of the dough into the lined baking pan (I measured out 2/3 of it using a digital scale). Bake in the preheated oven for 10-12 minutes , or until the base is lightly golden and starting to firm up.
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6Meanwhile, make the Raspberry Filling. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. NOTE: If you use an 8x8” ( timer L) pan, you might have a little leftover crumble.
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7Return to the oven and bake for 30-35 minutes , or until the crumble is lightly golden and the berries are slightly oozing.
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8Remove from the oven and allow to cool to room temperature. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bar. If you don’t mind crumbly gooey bars, skip the refrigeration step. Store in an airtight container in the fridge for up to 1 week.