Recipe Berry Crumble Bars
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
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
Recipe: Monica Mignone
Directions
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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.
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Step 2
Pre-heat oven to 180°C. Grease a 18x28x3cm deep baking tray and line with baking paper. Set aside.
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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.
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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.
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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.
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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.
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Step 7
Bake the slice for a further 20–25 minutes or until the crumble is golden and the berries are bubbling.
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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!
Recipe: Monica Mignone
