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Freshly Picked

Berry Crumble Bars Recipe

This recipe is rated 4.1 out of 5.

Soy-free option

Nut-free option

Freshly Picked

Easy peasy

Kid-friendly

Baking

Comfort food

Entertaining

Desserts
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berry crumble bars
berry crumble bars

This is one of those impossible-to-screw-up treats that is guaranteed to taste fabulous no matter your baking proficiency. For an extra pop of creaminess, you can top them with a dollop of vanilla bean flavoured coconut yoghurt too!

You will need

Serves 12

For the crumble

  • 350g plain flour
  • 225g rolled oats
  • 175g brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 300g Nuttelex (or any plant-based butter of your choice), melted

For the berry filling

  • 500g frozen mixed berries
  • 2 tablespoons plain flour
  • 1 tablespoon caster sugar
  • Zest of 1 lemon

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Directions

10 mins to prep

30 mins to cook

  1. Step 1

    If using frozen berries, put your berries into a colander, rinse them in hot water for about 30 seconds and then set them aside to drain for at least 30 minutes.

  2. Step 2

    Pre-heat oven to 180°C. Grease a 18x28x3cm deep baking tray and line with baking paper. Set aside.

  3. Step 3

    Place all of the ingredients for the crumble into a large mixing bowl and mix well to combine until everything is incorporated together.

  4. Step 4

    Add 2/3 of the mixture into the lined baking tray and press down firmly, using a spatula or the base of a glass to smooth it out. Bake in the oven for 10 minutes or until golden.

  5. Step 5

    While your base is in the oven, prepare your filling by adding berries to a large mixing bowl with the remaining filling ingredients.

  6. Step 6

    Pour berry filling over the cooked base and then sprinkle the remaining crumble mixture over the top, as evenly spread out as possible.

  7. Step 7

    Bake the slice for a further 20–25 minutes or until the crumble is golden and the berries are bubbling.

  8. Step 8

    Allow to cool completely before slicing into squares to serve.

Hot tip!

If you’re serving these as a dessert, you could dollop some vanilla bean flavoured coconut yoghurt on top of each bar for an extra pop of creaminess!

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Recipe: Monica Mignone

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