Fruit like apples must be cooked until tender and you can easily pierce the fruit with a fork or knife. The orange zest and almond extract are what make this recipe da bomb! 4 ratings 5.0 out of 5 star rating. Make the crumble dough. The vegan topping for the crumble is made mainly with walnuts and oats. Set aside. That said, I have made these bars gluten-free by using a mixture of oat flour and almond flour. Healthy yet indulgent. Store in an airtight container in the fridge for up to 1 week. Save my name, email, and website in this browser for the next time I comment. 24 Comments // Leave a Comment ». If you are using a reduced sugar variety of jam, consider adding a bit more sugar to the filling to compensate. Heat oven to 200C/180C fan/gas 6. Mix together apple juice and honey, pour over fruit and stir gently to mix. And if you have never made a clafoutis, The Little Farraro Kitchen has a marvelous recipe for Easy Peach Berry Clafoutis. Peanut butter berry crisp. This recipe uses a healthy crumble topping; not only is this crisp amazingly tasty, it’s also a healthier option when you want a sweet treat. Let’s get started! They start with a homemade sugar cookie crust, followed by a layer of fresh juicy raspberries, and finished with a cinnamon oat streusel topping. Pumpkin Crisp 1 (15-oz.) Thanks. With berry season here in full force, I had to make a raspberry dessert. Serve your warm crisp with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. Our apple crumble recipe is without oats because using oats is really an apple crisp. When you bite into these bars, you’ll taste gooey, jammy berry goodness sandwiched between a firm-yet tender buttery base and a sweet streusel topping. Spread your crumble mixture evenly over the fruit layer. Either straight out of the oven, or … Be sure to use old fashioned/rolled oats, not quick oats. Keeping the (vegan) butter as cold as you can is important for a tender buttery crust. The crust of these squares is made up of oats, flour, butter, brown sugar, and granulated sugar. Combine brown sugar, flour, bicarbonate of soda, salt and porridge It’s a heavenly combination. This post is sponsored by Country Crock® Plant Butter. These are so delicious! This is the perfect plant-based butter to use when you want to create an indulgent buttery dessert that tastes like the real thing but is 100% dairy-free. Lightly rub in margarine until mixture resembles breadcrumbs. These Vegan Raspberry Crumble Bars are an easy, fuss-free and crowd pleasing dessert that are perfect for summertime and a delicious way to enjoy the peak of berry season. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Vanilla extract is a no-brainer in any kind of crumble dessert, but I also add a bit of almond extract because I LOVE the flavor combination of vanilla and raspberries. No need to change anything else about the recipe. The cripsy top has walnuts and oats: the perfect combo for an energy boost. *** Use more or less sugar depending on your tastes and how sweet your raspberries are. If you don’t have or use cornstarch, you can use arrowroot powder/flour. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. During baking, the Plant Butter also assists in the browning process in a way that coconut oil can’t, bringing that perfectly golden brown color to the crumble topping. Meanwhile, make the Raspberry Filling. can pumpkin 1 cup evaporated milk 1 cup sugar 1 tsp. Directions Crush 1 cup raspberries, and add enough water to measure 1 full cup. ), until the crumble mixture resembles coarse crumbs. I didn’t have orange but I added some lemon zest and a little juice and it still came out perfect! I look for any opportunity to make oat crumble. I haven't tested this with frozen berries, but I would imagine this would take some extra cornstarch to ensure a thickened filling. In another bowl, combine the oats, brown sugar and the remaining 2/3 cup flour. To keep these bars refined sugar-free, you can use a raspberry jam that is just fruit conserve. Note: This post may contain affiliate links; view my Disclosure Policy for details. In a saucepan, combine the sugar and cornstarch, then stir in the raspberries (above) and stir just to combine. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. ground cinnamon 1 (18.25-oz.) I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. I am in love with the flavor combination of raspberries and orange. You get to indulge in the same yummy filling without all the work! If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. Raspberry peach crisp is the ultimate vegan dessert. The crust is pre-baked before adding the layers of raspberries, chocolate, and the oatmeal crumble. 1 1/4 cups flour 1/3 cup packed light brown sugar 1/2 tsp salt 5 oz (10 tablespoons) cold unsalted butter, cut into pieces 1 tablespoon milk 1 1/2 cups old fashioned oats 3/4 cup seedless raspberry … I do NOT like cloyingly sweet desserts, and these are the the trifecta: buttery, sweet and tart. Preheat the oven to 350°F/176°C. All purpose-flour brings the structure to this crust and the perfect crumb. My family adores pie, but making pie crust is not my favorite task in the kitchen. Put flour and oatmeal in bowl and stir to mix. Use your hands to work the butter into the flour, oats, and brown sugar until a dough like consistency forms. Like these Raspberry Rhubarb Crumble Bars, that are naturally gluten-free, no special ingredients needed thanks to the power of oats used in whole form and ground into a versatile flour. And the raspberries steal the show in the middle layer with their flavour and pop. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. To make these bars gluten-free, substitute the all-purpose flour in the crust with a mixture of equal parts oat flour and almond flour. In a food processor, pulse together the rolled oats, flour, coconut sugar, baking powder, cinnamon, ginger, and salt until the oats are mostly ground up. This post is sponsored by Country Crock® Plant Butter. You nailed this one! Adjust the sugar amount as needed. Thanks Nisha! I am always tempted to use the entire amount because I don’t want to waste, but these bars are actually better if you don’t completely cover the raspberry filling with the crumb topping. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. The oats add some texture and chew to the Chocolate Raspberry Crumble Bars. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. The fresh raspberries bring that characteristic sweet-tart combo I love about raspberries and you get a bite of fresh summer flavor in every bite. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. I use an 8×8-inch square pan, so I usually have more crumble topping than necessary (this is less likely to be the case if you use an 9×9-inch square pan). Please do NOT drown American apple crumble … Learn how to make these healthy raspberry crumble bars from scratch! I think you’ll get the best texture and flavor with fresh raspberries, but if you don’t have access to fresh raspberries or it’s not raspberry season, you can use frozen raspberries. The texture is a lot softer and gooier, and there’s less structure to these bars, but they’re still delicious. If you don’t mind crumbly gooey bars, skip the refrigeration step. To a large bowl, whisk together melted butter, two types of sugar, and vanilla extract. I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe! You’ll love these Raspberry Crumb Bars, too. vanilla extract 1/2 tsp. You don’t need to be an expert baker to bake these crumble bars! Not ideal, so I try not to make a huge mess. 7 Store leftover bars at room temperature for a few days, in the fridge for up to one week, or in the freezer for several months. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing. ** To make gluten-free, substitute the 1 cup all-purpose flour with 1/2 cup (50g) oat flour and 1/2 cup (~52g) almond flour. If you give these Vegan Raspberry Crumble Bars recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! The filling is sweet but not overly sweet, and it’s the perfect summer dessert to pair with vegan vanilla ice cream. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. butter, baking soda, raisins, salt, eggs, all purpose flour, dark brown sugar and 5 more. Yes, with this recipe there’s no separate “crumble” or streusel topping. Subscribe and we’ll send you new recipes and videos every week. Tips for the Best Raspberry Bars. Exclusive Member of Mediavine Food. Vegan Raspberry Crumble Bars. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). Whether you go berry picking or pick up a few pints of raspberries at the supermarket, this Fresh Raspberry Crisp is an easy, delectable summer dessert! These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! Place the … package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted whipped cream (optional) Ground nutmeg (optional) 1. But these bars wouldn’t be the show stoppers that they are without that golden oat crumble on top. If the butter is too warm it will make it hard to work the dough. All opinions and recipes are my own. These Vegan Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! Use 6 tablespoons instead of 1 stick (8 tablespoons). You can serve the bars once they’ve cooled, but to ensure the bars solidify into true bar form, I refrigerate them for a few hours. I recommend this one. Sprinkle the crumbs over the berries. Make the crumble. Berries will cook down much faster. Make the topping by mixing the flour and brown sugar together in a medium bowl. Tag @rainbowplantlife and hashtag it #rainbowplantlife. Ingredient Rundown: Buttery Crust and Crumble. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Press 2/3 of the dough into the lined baking pan (I measured out 2/3 of it using a digital scale). Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Yum so delicious. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper. In this recipe, I use Country Crock Plant Butter to achieve that melt-in-your-mouth tender buttery texture while still keeping it vegan. I miss our garbage disposal! Instructions Preheat oven to 375. However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do. Peel apples and then chop into 1/2-inch pieces right into the buttered … But as the summer is all about berry desserts, I couldn’t resist making a simple crisp. Steel cut or instant oats would mess up the texture of these raspberry bars. Remove from the oven and allow to cool to room temperature. Plus, the crumble topping is an addictively delicious snack that you can pour over yogurt or ice cream! Also, substitute the 1 tablespoon all-purpose flour in the filling with oat flour. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on June 3, 2018 These delicious squares are so incredibly easy to make! square baking dish. MethodPrep: 15 min › Cook: 40 min › Ready in: 55 min. These vegan berry crumble bars consist of a chewy, oaty biscuit base which is filled with mixed fresh berries and raspberry jam and is topped with more oat cookie crumbs. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together. That crumble is everything. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. No, you have to use old-fashioned (rolled) oats in this recipe. Cut in the butter pieces (using a pastry cutter, a fork, or your fingers! Berry season is in full swing, and I’ve been very much enjoying the delightful tart yet sweet raspberries from the farmers market, so I figured I had to share a raspberry dessert! They’re vegan and easy to make gluten-free and refined sugar-free. Preheat oven to 180 C / Gas mark 4. I love to serve up these cookie bars warm. They’re vegan and easy to make gluten-free and refined sugar-free. Serve with a dollop of cream or ice cream. Then add your cubed cold vegan butter and pulse until you have a crumbly dough. Chocolate Raspberry Crumble Squares. Your email address will not be published. Add raspberries to a large bowl followed by sugar and cornstarch. Full of fibre and vitamins while low in added sugar, this vegan raspberry peach crisp recipe is my go-to dessert. Bake at 350176 F for about 30 minutes, or until golden brown, and the fruit juices have bubbled up. I have recently become a fan of Ina … To make gluten-free. Note: This post may contain affiliate links; view. Especially since he adores raspberry desserts. You just divide the dough in half. Welcome to That Skinny Chick Can Bake! If pie crust is your jam, this Lattice Topped Raspberry Pie is also a winner! The crisp topping gets less and less crisp as it sits. Berry season is in full swing,…. And these Raspberry Squares are always a hit! Crispy topping. And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! All opinions and recipes are my own. Fruit crisps and crumbles are one of the easiest desserts to make. 6 Allow the pan to cool completely before slicing into bars. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. So, after I picked a bunch of raspberries at Millar Berry Farms , I knew that I was going to make some sort of raspberry crumble. Sprinkle over berries. Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits … Subscribe and we’ll send you new recipes and videos every week. At this point, you’ll want to set aside one cup of the mixture — you’ll use this later as the oatmeal crumble … Butter a medium-sized shallow casserole dish. I make a one batch of a buttery oat crumble and use part of it for the crust and the remainder for the crumble topping. Serves 9. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. Similar to the orange zest, the almond extract helps concentrate the raspberry flavor and even brings subtle notes of cherries. * If you want to lighten up these bars a bit, you can use slightly less Plant Butter. Made with no eggs, dairy, refined flour or sugar and just 83 calories! As my loyal readers know, I’m without a kitchen so there’s no way I can roll out a pie crust or do anything that dirties up numerous bowls. Or, use a 1:1 all-purpose gluten-free flour, such as this. Please don’t think of the orange zest and juice as optional ingredients. The hubby is the designated dishwasher, which is now happening down in the basement in our old, old laundry room sink. ***** To make refined sugar-free, use a fruit-only jam, such as this one. The combination of oats, brown sugar and butter – they all work together to make something sweet, crunchy, and totally delicious. **** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. If they are not sweet at all, consider adding a bit more sugar to the filling, or add a spoon or two more of jam. They have a natural salty sweet component that I love for baking, and make the texture of the top crumble just like the crunchy bits on those bakery muffins. There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. My Berry Shortcakes and Raspberry Topped Mini Cheesecakes are also fabulous!! Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 9×9″ pan. It’s plant-based butter, and trust me, you’ll never taste the difference! How to Make Raspberry Bars. Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. I love raspberries because of their perfect tart-yet-sweet balance. Partially bake the dough to help firm it up. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. You don’t need to thaw frozen raspberries. The raspberry jam brings a more concentrated sweetness and, of course, a gooey, jammy texture that is irresistible. I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). An easy summer berry dessert that will knock your socks off! Sprinkle over the berries. crumble ingredients. Grease one 20cm (8 inch) square cake tin, and line with baking parchment. To prevent the raspberries and jam from sinking and turning too mushy, I add a bit of flour and cornstarch to the filling. I figured a raspberry crisp or crumble wouldn’t be too traumatic for the helpful spouse. I make a one batch of a buttery oat crumble and use part of it for the crust and the remainder for the crumble topping. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. Use crunchy peanut butter in the topping … The same crumble gets sprinkled on top of the raspberry filling, but it tastes more like a buttery streusel crumb. It’s okay if they get a little mushy, as they will get mushy during baking. Think apple in the autumn, peach in the summer, and this berry crisp whenever you can find sweet plump raspberries! Then, carefully stir in flour, oats, and a pinch of salt, and stir to combine. I love walnuts, but you can sub with pecans without a problem. It’s more visually appealing when you can see some hints of raspberries poking through the top. That’s where fruit crisps provide a scrumptious alternative. This Strawberry Buttermilk Cake from The View from Great Island is a tender berry-filled cake that’s also delicious for brunch. Even though the berries become soft and juicy, you must wait until the middle of the crisp is bubbly. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. They really elevate this dessert and make it special and unique-flavored. Plus check out all my Best Dessert Recipes! Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up. Put the flour, oats, butter and sugar in a bowl, squash together … The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. Store the crumble bars in an … Place apples and raspberries in ovenproof dish. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. Bring the above mixture to a boil, cook and stir for 2 minutes or until thickened. I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble. These crumble bars aren’t cloyingly sweet, but they do need a bit of sugar to develop that perfect chewy bite. Then place it in the freezer to firm up and chill. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. Set aside. If you have a rhubarb patch, Barefeet in the Kitchen’s Strawberry Rhubarb Crunch looks incredible. These vegan oat bars have a nutty and sweet base. Easy to make. This was so delicious!! I like the hints of cinnamon and ginger in this crust and crumble topping. Spread about 2/3 of that dough into the bottom of a square baking pan (lined with parchment paper) and press down the dough onto the bottom and edges of the pan. But you need to thaw and drain them ahead of time to ensure the bars firm up. Cut the Plant butter into cubes. I have made crumble pies and bars with coconut oil, and while they taste pretty good, they are hands down better when made with (vegan) butter. It is important to use cold (vegan) butter in this recipe, as the crust and crumble topping are made similarly to a pie dough. After mixing the topping ingredients, I use my hands to work the mixture and pinch it into crumbs. First, pulse the crust ingredients in a food processor and press into the pan. This post is sponsored by Country Crock® Plant Butter. Rule 5: No Custard and No Oats. They’re subtle but pair really nicely with the vanilla and almond extracts in the filling. Directions. The buttery crust and crumble topping make these bars feel indulgent, but they’re actually quite light, vegan, and and easy to make gluten-free and refined sugar-free. Once your butter is softened it’s time to make the shortbread cookie crust and crumble. Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. All opinions and recipes are my own. What I love about this recipe is that these bars are really easy to make! The filling uses both fresh raspberries and raspberry jam, which creates the best of both worlds, texture- and taste-wise. The oats add a slight bite that contrasts nicely with the tender buttery feel. If you enjoyed this recipe, please consider giving it a star rating along with your comment! © Copyright RainbowPlantLife 2020 | Site Credits And get picking those raspberries. The crust gets partially baked before adding the raspberry filling, and it tastes somewhat like a shortbread crust. Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Vegan, Gluten-Free Option, Refined Sugar-Free Option, 1 stick (112g) Country Crock Plant Butter*, cubed and chilled in freezer until very firm, 1 1/2 cup (~120-140g) old fashioned rolled oats, 6 tablespoons (50g) coconut sugar (can use brown sugar), 12 ounces (340g) fresh raspberries (2 pints fresh raspberries), 3 tablespoons freshly squeezed orange juice, 3-4 tablespoons coconut sugar (or brown sugar)***, 1/2 tablespoon cornstarch (or arrowroot powder), 4-5 tablespoons raspberry jam or preserves*****. Don’t overpack the crumble topping. If you don’t mind crumbly gooey bars, go ahead and skip the refrigeration step. And this Best Berry Desserts post. If you’d like, you could add in a little ground cinnamon or fresh lemon zest to the oat … If preferred, just skip them altogether! Spoon crumble mixture evenly over fruit so that it is completely covered. Simply add your dry ingredients (flour, oats, sugar, baking powder, cinnamon and ginger) to a food processor until the oats are mostly ground up. Step One: The first step is to make the crust and crumble topping for the bars. Required fields are marked *. Raspberry season isn’t here forever, so get baking. Use whole oats; they are the best. Mine is a little smaller than a 9x13 dish. Next spread the layer of jam across the top of … To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. Sweet yet tart. Keep the butter cold. Stir in sugar and cinnamon. Here are some hints for making the best raspberry crisp or crumble. To develop that perfect chewy bite sweet your raspberries are thawing in a food processor you... Consistency forms my top recipes using oats is really an apple crisp, gently toss raspberries with sugar 5! A few pockets of raspberry visible before adding the layers of raspberries mixed raspberry! 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