• Charlotte Emily

Berry Crumble Bars

Updated: Aug 23

Berry Crumble Bars

For a grab and go breakfast, these are pretty perfect if you ask me! Or add a little cream and you have a dessert! Lets be honest though, they also make a great snack…. we don’t need a set meal as an excuse for these! 

These bars have a sticky base, gooey centre and crumbly top – lovely to eat as they are…. but with the addition of cream, you really can’t go wrong! 

I used a combination of raspberries, strawberries and blueberries for my gooey berry centre, but you could use your favourite berries. Or, if you have any fruit that’s getting old and needs to be used, these are a perfect way of preventing them from being wasted. 

This recipe is for a 9.5 x 9.5 inch square tin, but can easily be halved for a smaller tin (or just if you’d prefer a smaller bar).


Preparation  : 30 minutes

Baking Time : 55 minutes (in total)

Makes : 25 bars


Ingredients

– For the Crumble –

• 380g Plain Flour

• 300g Oats

• 220g Caster Sugar

• 80g Brown Sugar

• 80g Coconut Sugar

• 400g Dairy-Free Butter


– For the Berry Centre –

• 470g Frozen or Fresh Berries

• 100g Coconut Sugar

• 1 – 2 tbsp Water

• 6 tbsp Chia Seeds 


Method

– For the Crumble –

  1. Preheat the oven to 180C fan and line your tin with baking parchment.

  2. In a bowl, combine all the dry ingredients and add the butter. Rub all the ingredients together until the mixture has a breadcrumb consistency. 

  3. Place 2/3 of the crumble mixture into a food processor and pulse until it starts to come together, much like a dough. Then place the mixture in your lined tin and press it together, flattening the top as evenly as possible.

  4. Place in the oven for 20 minutes and whilst baking, prepare the berry mixture for the centre. 

– For the Berry Centre –

  1. In a pan, heat the berries, coconut sugar and water. As the berries begin to heat and break apart, they will release juice into the pan. When this juice starts to boil, reduce the heat and leave to simmer for 8 minutes. 

  2. Once it’s begun to thicken, add the chia seeds into the pan and leave on a low heat for another 2 minutes. The chia seeds will bind and thicken the mixture. 

  3. After 2 minutes, take off the heat and allow the berry mixture to cool. The chia seeds will continue to bind as it cools, creating a jam-like centre.

  4. Once the crumble base is out of the oven, evenly spread the berry mixture over the top.

  5. Sprinkle the remaining crumble mixture over the berries and place back in the oven for 35 minutes, or until the top is golden brown. 

  6. Once baked, leave to cool and then cut into bars.

  7. Store in an airtight container for up to a week and enjoy! 

InstagramTwitterFacebookPinterest

• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

Disclaimer

0 views0 comments

Recent Posts

See All