These vegan berry crumble bars are the perfect summer treat. Fresh blueberries and raspberries layers between brown sugar and oat crumbles with lemon glaze drizzled on top. They’re free of nuts and soy, and can easily be made gluten-free so everyone can enjoy them.

Vegan berry crumble bars with lemon glaze cut into squares on parchment paper.

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Why make this recipe

These vegan crumble bars are quick and easy to make with a few simple ingredients. I love making these in the summertime with freshly picked berries. They’re the perfect alternative to a berry pie since they are easy to serve and great for parties.

I use my vegan crumble topping that I usually use to top coffee cakes, cherry pies, or blueberry muffins, and then bake a layer of berries in between the brown sugar oat crumble. They make a great dessert and even an easy grab-and-go breakfast.

Ingredients and substitutions

Crumble layers

  • Vegan Butter – any good quality vegan butter will work or you can use the stick version of my homemade vegan butter. You can also swap this for coconut oil.
  • Flour – regular all-purpose flour, whole wheat, or any gluten-free flour works well.
  • Oats – I usually use whole oats, but quick oats also work well.  If you are making it gluten-free, be sure to look for GF oats.
  • Brown Sugar – you can also use coconut sugar or any other vegan granulated sugar that you have.
  • Cinnamon – for flavor.  Feel free to leave it out.
  • Baking Soda – to give the crumble a little lift when it bakes.
  • Nutmeg – for flavor.  Feel free to leave it out.
  • Salt – for flavor.  Feel free to leave it out.

Berry filling and glaze

  • Berries – I like to use a combo of blueberries and raspberries, but you can use a combination of any berries that you want.
  • Cornstarch – to help the berry layer thicken and not fall apart when cut.
  • Sugar – to give the berries a little extra sweetness.
  • Lemon Juice – to add a little acidity to the berry layer and keep the color of the berries vibrant. (Lemon juice is also used to make the lemon glaze.)
  • Vegan Powdered Sugar – for the optional glaze. Be sure to look for organic powdered sugar to be sure that it’s vegan.
A top view of vegan crumble bars with berries.

Helpful tools

  • An 8″x 8″ square metal baking pan.
  • Parchment paper to line the pan.

How to make berry crumble bars

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 375° F.

Step 2 – Add softened butter, flour, oats, brown sugar, cinnamon, nutmeg, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly.

Step 3 – In a separate bowl, add 2 1/2 cups of berries of choice. (I use 1 1/4 cup blueberries and 1 1/4 cup raspberries) Sprinkle the berries with 2 tbsp of sugar, 1 tbsp corn starch, and 2 teaspoons lemon juice and mix well.

Step 4 – Line the bottom of an 8″x 8″ square metal baking pan with parchment paper, then pour 1/2 of the crumble mixture into the pan, spread evenly then press it down firmly and evenly.

Step 5 – Spread the berry mixture evenly on top of the pressed crumble mixture.

Step 6 – Top the berry layer with the remaining crumb mixture.

Step 7 – Bake uncovered for 25-28 minutes until the top is slightly brown.

Step 8 – Allow it to cool completely before topping it with glaze and cutting it into squares.

Step 9 – For the glaze, mix 1/3 cup powdered sugar with 2 teaspoons of lemon juice until smooth. Drizzle over the berry bars is desired.

Step 10 – To cut the bars, remove the parchment paper from the baking dish and lay flat on the countertop. Using a large knife, cut it in half in both directions making 4 large squares. Then cut those squares in half in both directions making 16 equal squares.

Pro Tips

  • Make sure to use softened butter or it will be very hard to mix.
  • Don’t use melted butter. You want some air pockets in the crumble which is achieved by using softened butter.
  • You can use softened coconut oil if you don’t have any vegan butter.
  • Be sure to allow it to cool completely before cutting.

Storage

You can keep the berry crumble bars on the countertop for about 2 days, but since they have a bit of moisture from the berries, I like to keep them in the fridge where they will last for 3 – 5 days in an airtight container.

Leftover berry bars can be stored in an airtight container in the freezer for up to 3 months.

Vegan blueberry and raspberry crumble bars on a piece of white parchment paper with berries around it.

More vegan recipes for berries

Vegan berry crumble bar recipe

Vegan berry crumble bars made with blueberries and raspberries with an oat crumble topping with berries around them.
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Vegan Berry Crumble Bars.

Fresh berries layered between oats and brown sugar crumble.

Ingredients

For the crumble

  • 1/2 cup vegan butter, (use soy-free if needed)
  • 1 cup flour, gluten-free flour works well too
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 dash nutmeg, (optional)

For the berry layer

  • 2 1/2 cups berries
  • 2 tablespoons vegan sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice

For the glaze (optional)

  • 1/3 cup powdered sugar
  • 2 teaspoons lemon juice

Instructions
 

  • Preheat the oven to 375° F.

Make the crumble

  • Add softened butter, flour, oats, brown sugar, cinnamon, nutmeg, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly.

Make the berry filling

  • In a separate bowl, add 2 1/2 cups of berries of choice. (I use 1 1/4 cup blueberries and 1 1/4 cup raspberries) Sprinkle the berries with 2 tbsp of sugar, 1 tbsp corn starch, and 2 teaspoons lemon juice and mix well.

Put it together

  • Line the bottom of an 8″x 8″ square metal baking pan with parchment paper, then pour 1/2 of the crumble mixture into the pan, spread evenly then press it down firmly and evenly.
  • Spread the berry mixture evenly on top of the pressed crumble mixture.
  • Top the berry layer with the remaining crumb mixture.
  • Bake uncovered for 25-28 minutes until the top is slightly brown.
  • Allow it to cool completely before topping it with glaze and cutting it into squares.

For the glaze (optional)

  • Mix 1/3 cup powdered sugar with 2 teaspoons of lemon juice until smooth. Drizzle over the berry bars is desired.

To cut the bars

  • Remove the parchment paper from the baking dish and lay flat on the countertop. Using a large knife, cut it in half in both directions making 4 large squares. Then cut those squares in half in both directions making 16 equal squares.

Notes

  • Make sure to use softened butter or it will be very hard to mix together.
  • Don’t use melted butter. You want some air pockets in the crumble which is achieved by using softened butter.
  • You can use softened coconut oil if you don’t have any vegan butter.
  • Be sure to allow it to cool completely before cutting.
Serving: 1bar, Calories: 162kcal, Carbohydrates: 25g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 211mg, Potassium: 63mg, Fiber: 2g, Sugar: 13g, Vitamin A: 281IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
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