Okay, let’s be honest here. We all are guilty of having fruit that sits in the fridge and gets a little too ripe. And then you let it just sit there because it’s too ripe to eat, but you don’t want to throw it out. Life gets busy, you go out for dinner, go to friends for BBQs—it’s okay! You’re not alone. We’ve all been there.
Instead of throwing out that fruit, why not cook it down and create something with it? Well, I have the recipe for you!
It’s really simple: it’s essentially a fruit crumble but in bars.
I’ve tried this recipe a few times, testing out different fruit combinations. I’m happy to say that every combination I tried worked. I did raspberry + rhubarb, blueberry + strawberry, and blueberry + raspberry (which are pictured). Depending on the fruit combination you use, you may need to add more chia seeds to help thicken up the filling.
I will be honest with you: these are called crumble bars for a reason. They will crumble. You have to let them cool completely, I;m talking a few hours, before you can cut them into bars that will hold. And as you can see from my pictures, they don’t completely hold their shape. But they’re super gorgeous and tasty. Top them with some vegan vanilla ice cream, or maybe some coconut whip cream and you have yourself a lovely dessert.
- 4 cups fresh fruit, chopped*
- 1/2 cup sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 3 tbsp chia seeds
- 1 1/2 cups rolled oats
- 2 cups Bob's All Purpose Gluten Free Flour
- 1 cup brown sugar
- 1/2 tsp salt
- 1 cup vegan butter, like Earth Balance, melted
Begin by making the filling. Over medium heat, bring the rhubarb, raspberries, and sugar to a boil. Let the mixture cook until mostly all the rhubarb has lost it's shape, about 15 minutes.
Take the fruit mixture off the heat and stir in the orange zest, vanilla, and chia seeds.
While the filling is cooling (about 15 minutes), preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 inch pan with parchment paper.
Mix together the flour, oats, brown sugar, and salt in a medium sized mixing bowl.
Add the melted butter to the flour and oat mixture and mix well.
Take 2/3 of the crumble and press it down into the prepared pan. Then spread the fruit mixture on top. Finally, place the remaining crumble on top of the filling.
Bake in the oven for 55 minutes. Let cool completely (yes, I am talking a few hours) on a wire rack before cutting into slices.
* I've tried a few different variations, including rhubarb + raspberries; strawberries + blueberries; and (as photographed) raspberries + blueberries. Essentially, I use whatever fruit I have in the fridge!