Fruit crumble, in a bar - the dream! I love fruit crumble a lot but it's pretty impractical for when you want to take it on the go, which is where these bars come in. I've wanted to try creating something like this for ages and had the idea written down for a long time before actually giving them a go a few weeks ago. They did not disappoint. I feel like fruit crumble is quite an autumnal thing, something comforting and homely to put a smile on your face during the dark and cold nights. These bars feel much more summery though and I can definitely see them being served at summer gatherings in the garden or as a snack with a cold drink on a hot day. The raspberry and coconut flavour combination feels summery too, maybe because berries always taste better in the summer or because coconuts make me think of exotic and sunny places, either way, I love it and I hope you will too. The recipe is really easy and you don't need that many ingredients, in fact the bulk of these bars is simply made up from oats (because oats are life) and raspberries.
You will need (makes 10):
for the crumble
3 1/2 cups oats
1/2 cup desiccated coconut
1/2 cup coconut sugar
1/4 cup coconut oil (hard)
3 tablespoons soya milk
1 teaspoon vanilla extract
for the jam filling
2 cups frozen (or fresh) raspberries
2 tablespoons maple syrup
3 tablespoons water
1 tablespoon chia seeds
for the crumble
- Pre-heat the oven to 180 degrees celsius.
- Put 2 1/2 cups of the oats into a food processor and pulse into a flour.
- Add the coconut oil, sugar, desiccated coconut and vanilla into the processor and pulse until the mixture starts to clump and stick together.
- Stir in the remaining cup of oats and ensure they are well distributed in the mix.
- Line and grease with a little coconut oil a baking dish (the one I used was 22cm x 14cm) and add about two-thirds of the crumble mixture to this. Press down on the mixture to create a firm and even base layer for the crumble bars.
- Place the base in the oven to bake for 20 minutes, leaving the rest of the crumble mixture to the side.
for the jam
- While the base crumble layer is baking you can make the jam for the middle. Put the raspberries, maple syrup and water together in a pot. Place this over a medium heat until it begins to boil and then reduce to a low heat.
- Allow the jam to simmer for 6-8 minutes and while it is cooking, press the raspberries against the side of the pot using a wooden spoon to break them down a little.
- Add the chia seeds and stir through. Leave the jam to simmer for a further 10 minutes until it has thickened.
to make the crumble bars
- Once the base has been in the over for around 20 minutes it should be starting to turn golden. Remove from the oven and then add the raspberry jam on top, spreading evenly across the whole base.
- Add the rest of the crumble mixture on top of the jam layer and gently press down on it with a spoon so the crumble sticks into the jam - this makes the bars a little less crumbly and more solid.
- Pop the bars back into the oven for 20-25 minutes until the crumble topping is golden brown.