These Vegan Raspberry Crumble bars are a delicious and sweet treat!
If you love crumble then you will love these wonderful summer crumble treats.
We decided today that we need to defrost our freezer, and so we needed to use up everything in there. This included a pack of frozen raspberries. I decided this was the perfect opportunity to try out this recipe.
If you have any fruit or berries to use up this would be a great recipe with many different fillings.
This is how my filling looked all mixed together before cooking.
The base of the bars can be quite filling, along with the sweet taste of the berries you won’t need a huge slice to fill you up.
For me this recipe made 12 slices.
The bars themselves only take around 50 minutes to make, however, you then need to leave them in the fridge for around 2 hours to set. You can enjoy them warm straight out the oven if you prefer they just won’t hold together as easily.
The base needs to be cooked for 15 minutes before adding the toppings, this is because of the wet filling which can make the base soggy and prevent it from cooking.
We also have a video to demonstrate making these crumble slices.
Katie.
Nutritional Information per bar:
Calories: 260
Fat:8.65g
Carbohydrates: 43.7g
Fiber: 0.75g
Protein: 2.8g
Calcium: 4.75mg
Iron: 0.5mg
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We hope you love these vegan raspberry crumble slices as much as we do!
Ingredients
Base:
200g Plain Flour
100g Caster Sugar
100g Vegan Butter, softened
2 tbsp Water
Filling:
200g Frozen Raspberries - You can freeze your raspberries the night before
½ Cup Caster Sugar
1 tbsp Cornflour
2 tbsp Plain Flour
Juice of 1 lemon
Crumble Topping:
100g Plain Flour
50g Caster Sugar
50g Vegan Butter
Method
Preheat oven to 180c.
Put frozen raspberries in warm water to slightly defrost them.
For the base mix the flour and sugar together.
Mix in the butter, using your hands to make a breadcrumb texture.
Slowly add the water and continue to make breadcrumbs. This will keep the mixture moist.
Line a baking tray with baking paper and pour crumble mix on top. Mine is 7x9inch.
Use the back of a spoon to squish and flatten the crumble mix.
Put the base in the oven for 15 minutes.
While this is in the oven prepare the filling and the topping.
For the filling drain the raspberries and mix all the ingredients together in a bowl.
For the topping:
Mix the flour and sugar together.
Add the butter.
Use fingers to create breadcrumbs.
Spread the filling over the base.
Then use a spoon to sprinkle the topping in a thin layer.
Bake for 25-30 mins.
Let it cool for 30 minutes at room temperature then transfer into the fridge for 2 hours to let the bars set.
Serve
Enjoy! Perfect with cream or ice cream.
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