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–+ servings
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
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Course: Breakfast, Dessert, Sweet Treat
Cuisine: British
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Serves: 9
Calories: 460kcal
Author: Tara

Ingredients
 
 

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)

Instructions
 

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!

Video

Notes

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.

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Sodium: 31mg | Fiber: 7g | Sugar: 25g | Net Carbohydrates: 56g
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