Vegan Fruit Crumble Bars - Recipe preview from the Flour Craft Bakery Cookbook!
The Flour Craft Bakery & Cafe Cookbook will be released TOMORROW (April 6th) and I truly can’t wait to share it with you all! It’s a project nearly a decade in the making and I am so proud of the results. When creating recipes for the book, I knew immediately that these Vegan Fruit Crumble Bars absolutely had to be included. They are a customer favorite at the shops and a great recipe, even for the most beginner of home bakers.
No special equipment is needed, just your two hands, a big mixing bowl, and a square pan for baking. They’re particularly good served with vanilla ice cream (or dairy-free ‘nice cream’) but also make a great after school snack. Not too sweet and super jammy, you can use any bits of fresh or frozen fruits or berries you have on hand. In summer I make them with fresh berries that may be just past their prime, in winter with frozen cranberries & chopped fresh pears. The options are endless!
Vegan Fruit Crumble Bars
Makes 9-12
Cook Time: 40-45 minutes
Ingredients:
GF Rolled Oats 5.5 oz/ 1 ½ cups
Brown Rice Flour 8.25 oz/ 1 ½ cups
Tapioca Starch 1.5 oz/ ⅓ cup
Brown Sugar 9 oz/ 1 ¼ cups
Kosher Salt ½ tsp
Baking Soda ½ tsp
Chopped Walnuts 2 oz/ ½ cup
Ground Cinnamon ½ tsp
Coconut Oil, melted 6 oz/ ¾ cup
Fresh or Frozen Berries 10 oz/ 2 cups
Fruit Preserves 9 oz/ ¾ cup
Method:
Preheat the oven to 375ºF. Line a 9 x 9-inch pan with foil. Spray the foil with baking spray and line the foil with parchment, cut to fit the size of the pan with 1 inch overhang on all sides. Adding the foil will allow you to lift the bars out of the pan cleanly and the parchment will keep the bars from sticking to the foil.
Mix all dry ingredients in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon until mixture holds together in large clumps.
Spread two thirds of the crumble mixture in the bottom of the pan and press down firmly, making sure the mixture reaches into the corners as well. Spread the fruit preserves over the crust, leaving ½ inch of space around the edges. Scatter the berries over the jam. Top with the remaining crumble, leaving space so that the berries show through.
Bake for 40-45 minutes, rotating halfway through, until the bars are golden brown and the berries are bubbling. Allow to cool completely in the pan before transferring to the refrigerator to chill, at least 2 hours before cutting.
Note: Keep the crumble top recipe handy as it’s a great topping for all manner of fresh fruit. I make a large batch of the crumble topping and store it in a zip-top bag in my freezer. Toss whatever type of fresh or frozen fruit you have on hand with a little tapioca starch, sugar, and lemon juice. Place the fruit in a baking dish, top with the crumble and bake it for a perfect fruit crisp in no time!
