Healthy Fruit Crumble Bars with Oatmeal Crumb Topping

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Healthy Fruit Crumble Bars with Oatmeal Crumb Topping made with all vegan and gluten-free ingredients for an delicious summer fruit dessert!

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes

Yield: 9 bars 1x



Crumb bars:

  • 1/3 cup creamy nut butter (code RACHL for free shipping)
  • 3 tablespoons maple syrup
  • 1/3 cup softened coconut oil (or sub butter – not in liquid form!)
  • 1 3/4 cup almond flour
  • 1 cup organic rolled oats
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder

Fruit layer:

  • 3 cups chopped fruit of choice (I used plumcots. Berries or apples would be great too!)
  • 3 tablespoons maple syrup
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon cinnamon


  • Preheat oven to 350 degrees and line a baking dish with parchment paper and grease well
  • Mix together in nut butter, maple syrup and coconut oil in a large bowl
  • Add in the remaining crumb bar ingredients and mix well until you form the dough (use those muscles!)
  • Spread 2/3 of the bar dough into the baking dish (if it seems to dry and isn’t forming into a bar, mix in some more nut butter!)
  • Bake in oven for 10 minutes and set aside the remaining “crumbs” for later
  • While the crumb bars bake, add the chopped fruit to a medium saucepan and the maple syrup and stir over medium/high heat for a couple of minutes then cover and let the fruit soften for about 8 minutes (stirring every few minutes)
  • Remove fruit from heat and add to food processor or blender and pulse until the consistency is more liquid-y
  • Add the fruit layer back to sauce pan and warm over medium/low heat for about 10 minutes so the consistency thickens a bit to a jam of sorts
  • Evenly spread the fruit layer onto of the crumb bars, sprinkle remaining crumbs on top 
  • Bake in oven for 25 minutes or until ready
  • I recommend allowing the bars to set a bit in the fridge before slicing!


*Store in the fridge for up to 5 days or freezer for a couple of months

**Sub flours at your own risk!

  • Author: Rachel