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Shortbread crust. Jammy fruit filling. Extra crumble topping. These fruit crumble bars are a favourite in not only my household but with everyone who tastes them. Bonus: they’re vegan friendly!
Now, I am not vegan but since plant based diets have exploded in popularity, I always like to have a few vegan dessert recipes in my back pocket for when a vegan dessert is required. Most of the ingredients in this recipe are plant-based so you can easily use butter or vegan butter/margarine depending on your preference. And they are truly delicious with either.
Fruity goodness.
When I created this recipe, I had a few wrinkly apples and some frozen blueberries kicking around. So I was like, let’s do this. I suggest you use whatever fruit you have laying around or purchase whatever is in season. As long as you use 4-5 cups of fresh or frozen fruit you are good to go. I encourage experimentation.
There’s no such thing as too much crumble topping.
Let’s be real, we’re just here for the crumbles. When you mix the crumble layer for this topping, you may be thinking to yourself, “Alana… that’s too much…” I can assure you, it is not. The crumble layer is the star of the show here, people! Also, I love the addition of nuts for an added crunch. Sliced almonds are my choice here but you can either replace them with your favourite nut or leave them out entirely.
Pro tip: To fancify this treat, warm a square up in the oven or microwave and top with a scoop of vanilla ice cream. Now you have a beautiful plated summer dessert!
Vegan (or not) Blueberry Apple Crumble Bars
Ingredients
Shortbread Crust
- 1 cup vegan butter or butter softened
- 2 cups flour
- ½ cup brown sugar
Fruit Filling*
- 2 cups blueberries
- 4 small tart apples chopped
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp corn starch mixed with 2 tbsp water
Crumble Topping
- 1 cup vegan butter or butter softened and cut into cubes
- 1 cup rolled oats
- 1 cup brown sugar
- 1 cup flour
- ½ cup sliced almonds
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350F and prepare a 9"x13" baking dish with parchment paper and set aside.
- For the shortbread crust, combine all ingredients in a stand mixer with the paddle attachment or a medium size bowl with a handheld mixer and mix until just combined and crumbly.
- Press the shortbread mixture into the bottom of your baking dish in an even layer.
- Bake at 350F for 20 minutes or until shortbread is just barely golden around the edges. Once baked, set aside to cool slightly.
- While the shortbread is baking, prepare the fruit filling by combining the first 4 ingredients in a medium saucepan. Ensure you stir to combine the fruit and sugar evenly.
- Place saucepan over medium heat and bring to a low boil. Turn head down to medium-low and continue cooking for 15-20 minutes.
- Give your cornstarch and water mixture a stir (the cornstarch will settle to the bottom of the bowl) and add it to the bubbling fruit mixture, stirring to combine. Continue on a low boil for a minute or so. The fruit mixture should have thickened and will look like pie filling. Set aside to cool slightly while you make your crumble mixture.
- To make the crumble topping, mix** all ingredients together in the same bowl as you made the shortbread. Mix until combined and the mixture looks like course crumbs.
- Pour your fruit filling over the shortbread crust and spread into an even layer.
- Sprinkle the crumble mixture over the fruit in an even layer.
- Return baking dish to the oven and bake at 350F for 35-45 minutes or until the fruit mixture is very bubbly and the top is golden brown.
- Let cool completely before you cut into squares.
