Summer Berry Crumble Bars

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These scrumptious Summer Berry Crumble Bars have an oaty flapjack-style base, a jammy summer fruit layer made with fresh blueberries, raspberries and strawberries, and are topped off with a pecan and oat crumble.

The epitome of British summertime, these bars can be enjoyed as they are with a cup of tea or smothered in hot dairy free custard as a delicious dessert.

They’re easy to make and are packed with healthy, wholesome, unrefined ingredients such as fibre-rich oats, fresh berries, coconut oil, maple syrup and pecans. They’re vegan, refined sugar free, contain only healthy fats, and can be made free from gluten and wheat. These Summer Berry Crumble Bars are a guilt free treat that doesn’t skimp on taste!

Top down photo of a tray of vegan crumble bars, cut into squares with one pulled out and decorated with fresh berries

These summer berry crumble bars are:




Naturally sweetened

Gluten and wheat free

And they’re absolutely delicious!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A vegan summer berry crumble bar on a pretty pink and white plate ready to be eaten, showing the layers of flapjack, berry jam and pecan crumble, with fresh berries on top

The Video Recipe:

Summer berry crumble bars with a layer of golden oat crumble on the top and bottom, a middle layer of red summer berry jam and topped with fresh berries.

Summer Berry Crumble Bars

These scrumptious dessert bars have an oaty flapjack-style base, a jammy summer fruit layer made with fresh blueberries, raspberries and strawberries, and are topped off with a pecan and oat crumble. Made with wholesome, natural ingredients. Vegan, gluten free, dairy free and refined sugar free!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert, Sweet Treat
Cuisine: British
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Serves: 9
Calories: 460kcal
Author: Tara


Fruity layer:

  • 240 g fresh strawberries (hulled and diced)
  • 240 g fresh blueberries
  • 240 g fresh raspberries
  • 45 g cornflour
  • 60 g maple syrup
  • 2 tbsp lemon juice

Flapjack and crumble layers:

  • 250 g porridge oats (gluten free)
  • 90 g oat flour (gluten free)
  • 115 g coconut sugar
  • 115 g coconut oil (melted)
  • 100 g maple syrup
  • 75 g pecans (roughly chopped)


Fruity layer:

  • Add the berries to a saucepan and stir in the cornflour, followed by the maple syrup and lemon juice.
    240 g fresh strawberries, 240 g fresh blueberries, 240 g fresh raspberries, 45 g cornflour, 60 g maple syrup, 2 tbsp lemon juice
  • Place the saucepan over a medium heat and simmer for 12-15 minutes until the mixture is nice and thick (the consistency of jam). Stir the mixture regularly whilst it is cooking so that it doesn’t burn.

Flapjack and crumble layers:

  • Whilst the berries are cooking, preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8”) square baking pan with parchment paper.
  • Stir together the oats, oat flour and coconut sugar.
    250 g porridge oats, 90 g oat flour, 115 g coconut sugar
  • Stir in the melted coconut oil and maple syrup until combined.
    115 g coconut oil, 100 g maple syrup
  • Separate off 1/4 of the mixture and stir the pecans into this 1/4 batch. Reserve this for the crumble topping.
    75 g pecans
  • Press the remaining 3/4 of the mixture firmly into the lined baking tin to form a flapjack-style base. Use something with a flat base such as a mug to press the flapjack layer down firmly to flatten it out and compact the mixture.
  • Once the fruity mixture has reached a thick and jammy consistency, pour it over on top of the flapjack base.
  • Sprinkle over the crumble and pecan topping.
  • Bake for 40 minutes until golden.
  • Leave to cool completely before slicing (ideally at least 4 hours in the fridge).
  • Serve the slices as they are or with hot dairy free custard. Yum!



Vegan / Dairy Free / Egg Free / Wheat Free / Gluten Free / Refined Sugar Free / Soy Free
Recipe inspired by: ?? England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.


Calories: 460kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Sodium: 31mg | Fiber: 7g | Sugar: 25g | Net Carbohydrates: 56g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.