Triple Berry Crumble Bars
Published 2/10/2020
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These Gluten Free Triple Berry Crumble Bars are the perfect treat. They’re sweet and tart at the same time and the best part is, they’re healthy!
These bars are gluten free, vegan, and refined-sugar free. They are made with a cashew and oat base + 3 kinds of berries: blueberries, raspberries, and strawberries! Enjoy.
The Most Beautiful Bars
These might be the most beautiful bars I ever set eyes on. Anyone else out there prefer their desserts not so sweet? These bars are perfectly tart and a little bit sweet, meaning you can really taste ALL THE FLAVORS in every single bite. So many times, desserts are wayyyyy over done with too much sugar. Once you hit a certain point with sugar, it doesn’t even taste good anymore IMO. This recipe is wholesome and healthy and legit the perfect fruity treat! We really hope you guys make this recipe and LOVE it. It really is the perfect treat: it’s great for those who are gluten free or who really like fruity desserts! Oh, and if you’re feeling sassy, you can totally eat a bar for breakfast, too. They are THAT healthy.
Crumble Crust
This crumble crust is made with a cashew and oat base, and sweetened with:- coconut oil
- maple syrup
- vanilla almond milk
- a little vanilla extract
Tripe Berry Filling
The filling is a mixture of three kinds of berries (strawberries, blueberries and raspberries!), honey, and a splash of orange juice. When you mix it all together into one recipe…it’s HEAVEN in bar form. And it’s easy to make: You’ll start by placing all ingredients for the berry filling (except for the tapioca flour) into a medium sauce pan. Turn the stovetop heat to high, and bring filling to a boil, making sure to stir often. Once boiling, turn the heat down to low, and let simmer for 10-15 minutes. Make sure to continue stirring during this time. Finally, add tapioca flour to the berry mixture, and let it simmer for another 5-10 minutes, until the filling has thickened.
Toppings for Crumble Bars
We suggest topping these bars with coconut whipped cream or vanilla ice cream. YUM YUM YUM. What will you be topping your triple berry crumble bars with?!
More Dessert Bars
- Apple Pie Bars
- Healthy Strawberry Oatmeal Bars
- Lemon Blueberry Crumble Bars
- Easy Coconut Key Lime Bars
Triple Berry Crumble Bars
These Gluten Free Triple Berry Crumble Bars are the perfect treat. They’re sweet and tart at the same time and the best part is, they’re healthy!
Ingredients
For the Berry Filling
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, diced
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup 100% orange juice
- 3 tablespoons honey
- pinch of salt
- 2 tablespoons tapioca flour
For the Crust & Crumble Topping
- 3 cups cashew meal
- 1 cup rolled oats
- 2 tablespoons unsweetened vanilla almond milk
- 1/4 cup coconut oil, room temperature
- 1/4 cup 100% maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- First, preheat oven to 350ºF and spray an 8×8-inch pan with coconut oil cooking spray and set aside.
- Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.
- Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 8×8 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).
- Bake crust at 350ºF for 10 minutes. Remove crust and set aside.
- Next, place all ingredients for the berry filling (except for the tapioca flour) into a medium sauce pan.
- Turn heat to high and bring filling to a boil, stirring often. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.
- Add tapioca flour to the berry mixture and let simmer for another 5-10 minutes, until thickened. Stir often.
- Once the berry filling has thickened, pour on top of the crust.
- Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350ºF.
- Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!
Tips & Notes
Recipe modified from The Healthy Maven.
Nutrition
Serving: 1 /9 recipe, Calories: 382 kcal, Protein: 9 g, Fat: 23 g, Sugar: 18 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I only let it cool for 1 hour haha becouse i couldnt wait but it was delicious!
I am excited to make this recipe! Would I be able to use frozen fruit instead?
Yes! Frozen works, too!
Any suggestions for a substitute for the OJ?
Water will work!
So good! I baked these ahead of time and froze them for my daughter who is a RN and can use all of the yumminess right now. Thanks for this and other great recipes!
Such a great idea!!!
Hi😌👋🏼
Any substitute for tapioca flour & cashew meal.. thank u🙏🏽
This has become a favorite. I substitute the cashew meal with almond flour. AMAZING. I made them both times for people who aren’t on any kind restricted diet and they were blown away by how good it is. For an extra special treat I topped each serving with a dollar of SoDelicious Dairy Free CocoWhip (like Cool Whip, in freezer section.)
I want that whole tray! These are screaming summer and I love it! 🙂
Could I substitute flaxmeal for the cashew meal?