Red Raspberry Crumble Bars (Vegan)

Sharon Palmer

I am a sucker for a fruit crumble bar. Those layers of fruits and crunchy grains are so satisfying, yet so healthy and delicious. That’s why I created this recipe featuring frozen red raspberries, though you can use fresh red raspberries when they are in season, too. This recipe for Red Raspberry Crumble bars was chosen as second runner-up in the National Processed Raspberry Council’s recipe contest!

Succulent red raspberries are perfectly showcased in crumbly oat and grain desserts, where their ruby, sweet-tart flavors just shine right through! In my super-easy, delicious, and wholesome version, whole grain oats, whole wheat flour and hemp seeds form earthy crumbled layers for the juicy berries. Now this is a dessert you can feel good about eating any day of the week—even for brunch!

Check out my video on how to use raspberries in your diet below.

Step-By-Step Guide:

Mix together whole wheat flour, oats, baking powder, hemp seeds, and cinnamon; then cut in dairy-free margarine with a fork until crumbly.
Line a 9-inch baking dish with parchment paper, and sprinkle 2/3 of the crumbly dough in the bottom of the dish.
Pat crumbs down with your fingers.
Mix raspberries with lemon juice and sugar; pour over crumbly dough.
Smooth raspberry filling evenly over the dough.
Make sure crumbly dough is spread evenly over the filling.
Bake at 350 F for 35-40 minutes until golden.
Cool slightly and slice into squares. Enjoy warm!

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Red Raspberry Crumble Bars (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 13 minutes
  • Cook Time: 53 minutes
  • Total Time: 1 hour 6 minutes
  • Yield: 9 servings 1x
  • Diet: Vegan

Description

Succulent red raspberries are perfectly showcased in these Red Raspberry Crumble Bars where their ruby, sweet-tart flavors just shine right through!


Scale

Ingredients

Crumbly Dough:

Raspberry Filling:

  • 1/3 cup dairy-free margarine
  • 1 ½ tablespoons almond milk
  • 2 cups frozen red raspberries
  • 1 teaspoon freshly squeezed lemon juice
  • 1 1/2 tablespoons brown sugar

Instructions

  1. Preheat oven to 350 F.
  2. Line a 9 × 9 inch baking dish with parchment paper.
  3. To make Crumbly Dough: In a medium bowl, mix together flour, oats, baking powder, hemp seeds, cinnamon, and 1/3 cup brown sugar. Cut in margarine until crumbly. Stir in almond milk to make a crumbly dough.
  4. Pour about 2/3 of the crumbly dough into the bottom of the baking dish and pat down.
  5. To make Raspberry Filling: In a small bowl, toss together raspberries, lemon juice and 1 ½ tablespoons brown sugar. Pour evenly over crumbly dough.
  6. Top with remaining crumbly dough, spreading out evenly over raspberries.
  7. Place uncovered in oven and bake for about 35-40 minutes, until golden brown.
  8. Remove from oven and allow to cool slightly. Slice into 9 squares and serve immediately. Store leftovers in airtight container in the refrigerator.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 214
  • Sugar: 12 g
  • Sodium: 51 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: vegan dessert, vegan crumble, raspberry crumble, healthy fruit dessert

For other favorite fruit-forward desserts, check out the following:

Vegan Caramel Apple Microwave Mug
Peach Rosemary Olive Oil Crisp
Apricot Almond Tart

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