easy vegan raspberry crumble bars
"It is SO delicious. Minimal effort and big taste payoff."
"The orange zest and almond extract are what make this recipe da bomb!"
"I made these for a picnic recently with a bunch of non-vegan friends, and they all asked me for the recipe!"
Gather all the dry ingredients. Preheat the oven to 350°F/176°C.
Add the rolled oats to a food processor...
... followed by flour, coconut sugar, baking powder, salt, cinnamon, and ginger.
Pulse until the oats are mostly ground up.
Add in the cold, cubed vegan butter.
Pulse until you have a crumbly dough that comes together when pressed.
Press 2/3 of the dough onto the lined baking pan.
Bake for 10-12 minutes.
Make the raspberry filling.
Add the raspberries, orange zest, and orange juice to a bowl.
Add in the coconut sugar, flour, cornstarch, vanilla extract, and almond extract.
Toss until well-combined.
Spoon the berry filling in an even layer over the baked crust.
Dollop the raspberry jam over the raspberry filling.
Sprinkle the remaining base dough on top as a crumble.
Bake for 30 minutes, or until the crumble is lightly golden on top.
Allow to cool and refrigerate for a few hours to firm up.
Slice and enjoy :)