Directions
Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Crust and Crumble Mixture:
In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. Add the cold cubed vegan butter and use a pastry cutter or your hands to blend the mixture until it resembles coarse crumbs.
Stir in the ‘neat’ egg to the crumb mixture until just combined. Reserve 1 cup of this mixture for the topping.
Press the Crust:
Take the remaining mixture and press it firmly into the bottom of the prepared pan to form a solid base.
Prepare the Raspberry Filling:
In another bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Gently toss until the raspberries are evenly coated and the mixture is combined.
Assemble the Bars:
Spread the raspberry filling evenly over the crust.
Sprinkle the reserved crumb mixture over the top of the raspberry layer.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Serve:
Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Lift out the bars using the parchment paper overhang and cut into squares.
Tips:
For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
You can also experiment with different berries or a mix of berries for a varied flavor.
Enjoy your Vegan Raspberry Crumble Bars as a delightful treat for breakfast, a snack, or a dessert!
