These Mini Vegan Crumble Bars are soft, fruity, and wonderfully simple the kind of treat that feels homemade, rustic, and comforting without any dairy or eggs. They’re perfect for a light dessert, a sweet snack, or an adorable little gift from your kitchen.
Ingredients
- For the crumble:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 cup coconut oil, melted
- Pinch of salt
- For the filling:
- 1 cup diced berries (strawberries, blueberries, or raspberries)
- 1–2 tbsp maple syrup
- 1 tsp lemon juice
- Optional: 1 tbsp chia seeds to help thicken the filling
- Swap: Use vegan butter instead of coconut oil for a richer crumble
Steps
- Stir together the oats, flour, coconut sugar, and salt. The mixture should look sandy and well combined.
- Pour in the melted coconut oil and mix until the crumbs hold together when gently squeezed.
- Press two-thirds of the crumble mixture into a parchment-lined mini baking dish, creating an even base.
- Mix the berries with maple syrup and lemon juice (and chia seeds if using), then spoon the fruity layer over the crust.
- Scatter the remaining crumble on top it doesn’t need to be perfect; the rustic look is lovely.
- Bake at 350°F for 22–26 minutes, or until the top is lightly golden and the filling is bubbly.
- Cool completely before slicing into mini bars so the layers stay neat.
Chef’s Tips
- If your crumble feels too dry, add 1–2 teaspoons more coconut oil until it clumps.
- For a thicker fruit layer, gently mash the berries before adding them.
- These bars firm up beautifully in the fridge perfect for clean slices.
Variations
- Apple Cinnamon: Swap berries for finely diced apple and add a pinch of cinnamon.
- Peach Crumble Bars: Use ripe peaches for a soft, jammy filling.
- Chocolate Berry Bars: Sprinkle a few dairy-free chocolate chips over the fruit before adding the crumble.