These Vegan Strawberry Crumb Bars will make your summer dreams come true!
I think we can all agree that the best part of a crumble is by far the crumb topping. The butteriness, a gentle sweetness, a touch of vanilla, and a hint of salt. I love making crumb bars because the fruit-to-crumb ratio is far superior to a traditional crumble (in my honest opinion!).
These Vegan Strawberry Crumb Bars are perfect for summer picnics, family get-togethers, or to enjoy all to yourself at home.
Why I think you'll love these Vegan Strawberry Crumb Bars
1. Flavor and texture perfection: A buttery crumb that is moist yet crunchy combined with a delicate fruity filling totally hits the spot.
2. Easy to make: Best of all, they are easy to make. With just a few simple ingredients and steps, you can whip up a batch of these bars in no time. No fancy baking skills required!
3. Great use of seasonal fruit: Fruit is always best when in season, and when it's local. Using this season's fresh strawberries, you will achieve maximum deliciouness while minimizing your carbon footprint.
4. Versatile and adaptable: These vegan strawberry crumb bars can be easily adapted to fit the part of the season you're in. You can use blueberries, raspberries, peaches, etc.The possibilities are endless.
5. Perfect for any summer occassion: Whether you're hosting a summer picnic, going to a potluck, or just craving a sweet treat, these vegan strawberry crumb bars are a great choice.
Tips for making the best Vegan Strawberry Crumb Bars
Make while strawberries are in season: For the greatest flavor and the smallest carbon footprint, use fresh, ripe, in-season strawberries. They add that ideal stawberry taste, sweetness, and juiciness to the bars. Grow your own or find a local, organic berry farm near you!
Don't skip the vanilla ice cream: These bars are delicious on their own, but they are taken to a whole other level when you add a scoop of (dairy-free) vanilla ice cream on top!
Store well: Store your vegan strawberry crumb bars in an airtight container in the refigerator for up to 5 days. You can eat them chilled or pop them in the oven for a few minutes to warm up. I prefer warming them up so that it melts some of the vanilla ice cream. For longer storage, they can be frozen for up to a month.
Vegan Strawberry Crumb Bars Recipe
Recipe
Makes 8 large or 16 small bars
Ingredients
Strawberry filling
500 g strawberries, cut into small chunks
2 tablespoons sugar
Zest from 1/2 lemon
1 teaspoon vanilla extract or paste
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
Crumb bottom and top layers
1 1/2 cups (260 g) all-purpose flour
1/4 cup (60 g) cane sugar
1/4 cup (73 g) brown sugar, packed
1/2 teaspoon salt
1 cup (60 g) rolled oats
1/2 cup (112 g) cold vegan butter, cut into cubes
2 tablespoons non-dairy milk
1 teaspoon vanilla extract or paste
Topping
Scoop of non-dairy vanilla ice cream per bar
Method
Preheat oven to 350° F (180° C). Line a 8×8 in. or 20x20 cm. baking dish with parchment paper and set aside.
In a bowl, combine all strawberry filling ingredients. Set aside.
Now let’s make the crumb layers. Combine all dry ingredients. Then add in the vanilla, butter, and milk until the mixture is moist and crumbly (if you don’t have a stand mixer, a wooden spoon and your hands will do just fine).
Divide the crumb mixture into two. Press half of the mixture into an even layer in the bottom of the dish (try to pack it down to close all gaps, forming a crust). Set the other half of the crumb mixture aside.
Add in the strawberry filling, making sure it's distributed evenly.
Scatter the other half of the crumb mixture on top of the strawberry filling layer. Don’t pack it down like you did for the crust. This layer should be more crumbly and textured than the bottom layer.
In the middle of the oven, bake for 35-45 minutes, or until the top is golden brown and the strawberry filing is starting to bubble out from the sides. Once ready, remove from the oven and let it sit for at least 10-15 minutes before cutting into it (the cooler it is, the neater it will be to cut).
Once cooled, cut it into even squares or rectangles and serve with a scoop of dairy-free vanilla ice cream on top.
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