👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and line with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large bowl, whisk together the flour, oats, ½ cup granulated sugar, brown sugar, baking powder, and salt.
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3
Add the cold vegan butter cubes. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
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4
Stir in the vanilla extract until just combined. The mixture should be crumbly.
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5
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking dish to form the base.
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6
In a separate medium bowl, gently combine the mixed berries, ½ cup granulated sugar, cornstarch, lemon juice, and optional almond extract. Toss until the berries are evenly coated.
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7
Spread the berry mixture evenly over the pressed crumble base in the baking dish.
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8
Sprinkle the remaining one-third of the crumble mixture over the berry filling, creating a generous topping.
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9
Bake for 40-50 minutes, or until the crumble topping is golden brown and the berry filling is bubbly and thickened.
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10
Allow the bars to cool completely in the pan on a wire rack for at least 2-3 hours before slicing and serving. This is crucial for the bars to set properly.
💡 Notes
For gluten-free bars, use certified gluten-free oats and a 1:1 gluten-free baking flour blend. Bars can be stored at room temperature for up to 3 days or refrigerated for up to a week in an airtight container. They also freeze well for up to 2-3 months.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
4g
Total Fat
15g
Saturated Fat
8g
Carbs
48g
Fiber
3g
Sugar
25g
Sodium
180mg
Cholesterol
0mg
