Vegan Butterscotch Crumble Bars
These vegan butterscotch and raspberry crumble bars are a delicious summer treat! They're made with Nature's Charm Coconut Butterscotch Sauce, tart raspberries and a classic crumble mix using flour, sugar, and vegan butter.
Equipment
- measuring cups and spoons
- mixing bowls
- 1 Pastry cutter optional
- 1 8 x 8 inch baking dish (20 x 20 cm) 20 x 20 cm
- parchment paper
- 1 knife for chopping fruit
- 1 oven
Ingredients
- 2 cups all-purpose flour (250 g) plain flour
- ½ cup granulated sugar (100 g) vegan-friendly
- ½ cup unsalted vegan butter (110 g) cold and cubed
- 1 jar Nature's Charm Coconut Butterscotch Sauce (400 g)
- 2 cups raspberries (240 g)
Instructions
- Preheat the oven to 350°F (180°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper.
- In a large bowl, combine the flour and sugar. Add the cubed vegan butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Press two-thirds of the crumble mixture into the bottom of the prepared baking dish, reserving the remaining one-third for the topping.
- Pour the jar of Nature's Charm Coconut Butterscotch Sauce over the crumble layer and spread it evenly.
- Sprinkle the fresh raspberries over the butterscotch layer.
- Sprinkle the remaining one-third of the crumble mixture over the fruit.
- Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.
- Let cool for at least 10 minutes before slicing and serving.
Notes
- The recipe also works well with a variety of other seasonal fruits such as peaches, blueberries, or apples.
- The vegan butter should be unsalted, cold and cubed before adding it to the flour and sugar mixture to create a crumbly texture.
- Line the baking dish with parchment paper to prevent sticking and make it easier to remove the bars from the dish.
- Let the bars cool for at least 10 minutes before slicing and serving and use a large, sharp knife to create clean edges.
- Cover the baking dish with plastic wrap and store the bars in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- The recipe can be customized with additional ingredients such as nuts or spices.
- You can substitute the flour with a gluten-free flour blend to make gluten-free bars.
- To make a refined sugar free version, swap the sugar for coconut sugar.