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Vegan Raspberry Crumble Bars

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 9 to 12
Calories: 283kcal
Author: Nisha Vora


  • 1 stick (112g) vegan butter, cubed and chilled in freezer until very firm
  • 1 1/2 cup (~120-140g) old fashioned rolled oats
  • 1 cup (120g) all-purpose flour**
  • 6 tablespoons (50g) coconut sugar (can use brown sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of salt, about 1/16 teaspoon

Raspberry Filling

  • 12 ounces (340g) fresh raspberries (2 pints fresh raspberries)
  • 1 medium orange, zested
  • 3 tablespoons freshly squeezed orange juice
  • 3-4 tablespoons coconut sugar (or brown sugar)***
  • 1 tablespoon all-purpose flour****
  • 1/2 tablespoon cornstarch (or arrowroot powder)
  • 1 teaspoon vanilla extract
  • Scant 1/2 teaspoon almond extract
  • 4-5 tablespoons raspberry jam or preserves*****


  • Cut the Plant butter into cubes. Then place it in the freezer to firm up and chill.
  • Preheat the oven to 350°F/176°C. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper.
  • Make the crumble dough. 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. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Alternatively, you can use a pastry cutter and make the dough in a bowl.
  • Press 2/3 of the dough into the lined baking pan (I measured out 2/3 of it using a digital scale). Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up.
  • Meanwhile, make the Raspberry Filling. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible.
    1. NOTE: If you use an 8×8-inch pan, you might have a little leftover crumble.
  • Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing.
  • Remove from the oven and allow to cool to room temperature. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. If you don’t mind crumbly gooey bars, skip the refrigeration step. Store in an airtight container in the fridge for up to 1 week.


* If you want to lighten up these bars a bit, you can use slightly less vegan butter. Use 6 tablespoons instead of 1 stick (8 tablespoons). The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together.
** 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. Or, use a 1:1 all-purpose gluten-free flour, such as this.
*** Use more or less sugar depending on your tastes and how sweet your raspberries are.
**** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour.
***** To make refined sugar-free, use a fruit-only jam, such as this one.