Delicious vegan crumb bars or crumble bars prepared with oat flour and mango cherry filling. Quick and easy fruit crumble recipe with fresh fruits!
Do you like fruit-based desserts like me? Then you are in the right place. I have a fantastic treat for you today with seasonal produce! These vegan crumb bars with mango cherry filling are so delicious and irresistible. Guess what, the recipe is very straightforward, and you can whip this up effortlessly.
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I always wanted to bake with cherries, and these crumble bars were on my list for a long time. Crumb bars or crumble bars are popular desserts where fruit mix (there can be other fillings) is sandwiched between flour-sugar crusts.
Don’t miss to check out my other cherry recipes – cherry lemonade, cherry jam, cherry chutney that I posted this season.
Breakfast or snack or dessert!
I got this idea of cherry crumb bars from the Crunchy Creamy Sweet blog and the idea of using oat flour from the ambitious kitchen. So I clubbed both and came up with these cherry mango crumb bars. My love for mangoes made me include mangoes along with cherries as well.
These cherry mango bars are moist, thanks to the oat flour and the brown sugar. And these are more like breakfast bars, and with the goodness of fruits and oats, you can very well relish them for your breakfast, or as a dessert and these are perfect evening snacks too.
Ingredients required.
We need fruits (cherries and mangoes), corn starch, which acts as the binder, and little sugar and lemon juice for the filling.
I used homemade oat flour and combined it with coconut oil, brown sugar, baking soda, baking powder, salt, vanilla essence, and more oats for the crust.
I have explained how I made the oat flour in the recipe description, along with the measurements. Make sure to check the recipe notes for variations and alternative ingredients.
Note.
- As these crumb bars are made just with oat flour, they are slightly delicate. (No compromise on the deliciousness) You can easily cut them into bars. Keeping them refrigerated always helps.
- The flavor of coconut oil shines equally along with the fruits. If you are not a fan of coconut oil, try vegan butter. I haven’t tested this recipe with other fats.
Dietary specifications & storing suggestions
This recipe is vegan only if you use vegan sugar. Also, for a gluten-free version, make sure to use gluten-free certified oats/oats flour.
Every time I made these bars, the family gobbled it up (including me) in less than two days. It’s so good and super addictive, and I have never refrigerated these beyond two days. So I can’t talk much about it.
Now without any further ado, let’s see how to make these fruits crumble bars.
Fresh cherry mango crumble bars recipe with step-wise pictures.
Prep-Work:
- Preheat the oven at 375 deg F and line a baking tray with parchment paper. I used my square 8-inch baking pan. Grease the sides and bottom with coconut oil and set it aside.
Prepare the oats flour.
- Add 1.5 cups old-fashioned rolled oats in a mixer jar or blender grind it into a powder. We need 1.5 cups of oat flour, so use rolled oats as needed.
Prepare the filling.
- Add the chopped cherries, mangoes, corn starch, sugar, and lemon juice to a mixing bowl. Mix well and set it aside.
Prepare the crumb.
- In another mixing bowl, add the coconut oil and the brown sugar and mix well.
- Now add the remaining ingredients – prepared oats flour, ¼ cup of the remaining rolled oats, baking powder, baking soda, salt, and vanilla essence.
- Mix well using a fork, and the crumb mixture will be like below—Reserve ⅓ of this mixture.
Layer and bake
- Now take ⅔ part of this mixture and press it into the bottom of the prepared pan evenly.
- Spread the cherry mango filling on top evenly.
- Now sprinkle the remaining crumb mixture on top.
- Bake it at 375 deg F for 25 minutes or until the top is golden. Remove it from the oven and let it cool completely before slicing. I cut it into 9 square bars.
Recipe notes
- If using store-bought oats flour, you can use 1.5 cups for the crumb layer.
- Instead of brown sugar, you can add granulated sugar as well.
- Do not use instant or quick oats for making the flour.
- Instead of vanilla essence, you can use other flavorings of your choice.
- You can use mixed berries instead of cherries and mangoes. Also, if using frozen fruits, thaw them to room temperature before using them.
More fruit-based desserts
Loved this recipe?
If you try these vegan mango cherry crumble bars, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Cherry Mango Crumb Bars | Vegan Crumble Bars
Equipment
- Mixing bowl
- Baking pan
- conventional oven
Ingredients
Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
For the filling
- 1 cup cherries pitted and cut into half (approx 200 grams)
- 1 mango peeled, deseeded, and chopped (approx 100 grams)
- 1 tbsp corn starch
- 1 tbsp lemon juice
- 1 tsp sugar I used raw granulated sugar
For the crumb
- 1.75 cup old fashioned rolled oats divided
- 1 tsp vanilla essence
- ½ cup brown sugar
- ½ cup coconut oil I use melted one, plus 1 tsp for greasing the pan
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
Prep-Work:
- Preheat the oven at 375 deg F and line a baking tray with parchment paper. I used my square 8-inch baking pan. Grease the sides and bottom with coconut oil and set it aside.
Prepare the oats flour.
- Add 1.5 cups old-fashioned rolled oats in a mixer jar or blender grind it into a powder. We need 1.5 cups of oat flour, so use rolled oats as needed.
Prepare the filling.
- Add the chopped cherries, mangoes, corn starch, sugar, and lemon juice to a mixing bowl. Mix well and set it aside.
Prepare the crumb.
- In another mixing bowl, add the coconut oil and the brown sugar and mix well.
- Now add the remaining ingredients – prepared oats flour, ¼ cup of the remaining rolled oats, baking powder, baking soda, salt, and vanilla essence.
- Mix well using a fork, and the crumb mixture will be like below—Reserve ⅓ of this mixture.
Layer and bake.
- Now take ⅔ part of this mixture and press it into the bottom of the prepared pan evenly.
- Spread the cherry mango filling on top evenly.
- Now sprinkle the remaining crumb mixture on top.
- Bake it at 375 deg F for 25 minutes or until the top is golden. Remove it from the oven and let it cool completely before slicing. I cut it into 9 square bars.
Notes
- If using store-bought oats flour, you can use 1.5 cups for the crumb layer.
- Instead of brown sugar, you can add granulated sugar as well.
- Do not use instant or quick oats for making the flour.
- Instead of vanilla essence, you can use other flavorings of your choice.
- You can use mixed berries instead of cherries and mangoes. Also, if using frozen fruits, thaw them to room temperature before using them.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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