These blackberry crumble bars are a perfect way to use summer berries! The buttery, crunchy oat topping is just irresistible! These delectable bars are gluten free and vegan.
This is the perfect recipe for you if you love berry desserts, but are too busy to make a pie. Or just don’t feel like making a pie. There’s no chilling of the dough, no rolling of the crust. This is an easy blackberry crumble that has tons of flavor, but requires little work.
The other great thing about this blackberry crumble recipe is that it’s suitable for a variety of diets. It’s vegan, gluten free, egg free, nut free, and top 8 allergen free.
You could even use coconut sugar or date sugar to make this dessert refined sugar free. I haven’t tried this with other sugar substitutes, so I don’t know if that would work or not.
Can I use frozen berries for this berry crumble?
You’ll want to get beautiful, sweet, fresh blackberries at the store or at your farmer’s market. Now, if you’re in a pinch, frozen berries will work for this recipe, but I find frozen berries to be a little bit tart, so you may have to adjust the amount of sugar.
Blackberries should be very plump and dark purple-black. This article has more information about picking out ripe berries.
The blackberry filling is perfectly complemented by the crispy, buttery, sweet, oat crust and topping. It’s very easy to make, and it’s so delicious.
Are oats gluten free?
This is a question that comes up often. Yes, oats are gluten free. However, many brands of oats may be processed in such a way that they are cross-contaminated with wheat or other gluten-containing grains.
Make sure you only purchase oats that are made in a gluten free facility, and are certified gluten free. You can read more about the safety of oats here.
How do you make blackberry crumble bars?
It’s so simple! You’ll make a crust with gluten free oats, gluten free flour, sugar, and vegan buttery spread.
Half of that crust will be pressed into an 8×8 pan that’s been lined with parchment paper. Don’t forget to use parchment paper – that will make it much easier to get the bars out of the pan.
Use your fingers to press the crust down firmly into the bottom and corners of the pan.
After baking the bottom crust for a few minutes, you’ll add your fresh blackberries.
And then you’ll add another layer of buttery, crispy, deliciousness on top. Press it down, pop it in the oven, bake at 375 degrees, and soon you’ll have a warm pan of delicious blackberry crumble bars.
These blackberry crisp bars are wonderful plain, or topped with dairy free ice cream or even whipped coconut cream.
If you want to slice these into bars, you do need to wait for them to cool completely. If you’re not worried about perfect squares, go ahead and spoon it out of the pan while it’s warm!
If you make these bars, or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re baking!
Blackberry Crumble Bars (Gluten Free, Vegan).
These gluten free vegan blackberry crumble bars are a wonderful summer dessert for all to enjoy! Eat them plain or with vanilla ice cream for a delicious treat.
Preheat the oven to 375 degrees. Line an 8x8 pan with parchment paper so that it hangs over two sides.
Put the gluten free oats, gluten free flour, vegan buttery spread, brown sugar, and salt in a large bowl.
Using a pastry cutter or two forks, mix the ingredients together until it resembles large crumbs.
Place half of the crumbs in the bottom of the prepared pan. Use your hands to pat it down firmly.
Bake the bottom crust at 375 degrees for 15 minutes. Remove from oven.
Put the blackberries on top of the crust, and evenly distribute them. Top with the remaining crumble mixture, patting it down lightly.
Bake at 375 degrees for 25-50 minutes, until the berries are bubbling and the crumb topping is golden brown.
If you plan to slice this into neat bars, be sure to let it cool completely. Otherwise, you can use a spoon to scoop it out and enjoy it while it is warm.
Store any leftover bars in the refrigerator. They will keep well for about five days.
You could also freeze leftovers. I recommend wrapping the bars in plastic wrap and then storing in a freezer bag.
If you don't need to be dairy free, this recipe will work very well with regular butter.
If you'd like to make this without refined sugar, try coconut sugar or date sugar.
If you don't have blackberries, try this recipe with raspberries or blueberries.
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Other berry recipes you might want to try: