Blackberry Crumble Bars (gf, ve)

Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Yield: 9Category: Baking
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I made these blackberry crumble bars as I had some leftover homemade chia jam and didn’t want it to go to waste. The bars give a nod to the classic crumble but make an ideal breakfast or snack on the go due to them being refined sugar free and made with ‘healthier’ ingredients.

I use blackberry jam in these bars but you could use any flavour berry jam you want. I have not made these bars using shop bought jam as there is a risk that the jam will spread during the baking process and the line of jam running through the middle of the bars will be compromised. For this recipe you will need to use butter from a hard block rather than a spread.

Ensure that you allow these bars to cool fully before removing them from the tray or slicing into them otherwise you risk them falling apart. I use a lined 8″ x 8″ brownie tray for these and it results in the perfect thin bake that I then cut into nine individual squares.

If you enjoy these bars you may also enjoy my Apple & Cinnamon Crumble Bars. These are best eaten within two days, however, will last up to a week in an airtight container.


  • 125g 1 + 1/2 cups gluten free oats
  • 125g 3/4 cup gluten free plain flour
  • 100g 1/4 cup + 3 tsp dairy free butter (block)
  • 5 tbsp blackberry chia jam
  • 80g 1/4 cup + 2 tbsp coconut sugar
  • splash vanilla essence
  • pinch sea salt


  1. Add the butter to a saucepan and melt over a low heat
  2. Place the oats, flour, coconut sugar and sea salt in a large mixing bowl
  3. Once the butter has cooled, pour into the mixing bowl along with a splash of vanilla essence
  4. Mix well using either a wooden spoon or your hands until all of the ingredients come together
  5. Tip roughly one half of the mixture into a baking tray lined with parchment paper and press down firmly using your fingertips or the back of a spoon to ensure the mixture is packed firmly in
  6. Dollop the jam on top of the oat mixture and spread it out using the back of the spoon until there is an even layer across the top
  7. Add the remaining oat mixture to the tray by sprinkling it evenly across the top. Use the back of a spoon to gently press down, taking care not to smear the jam, until the mixture completely covers the top of the tray and no jam is visible. Pack down firmly using the back of the spoon ensuring the top is even
  8. Place in a preheated oven and bake for 30 minutes at 180 degrees Celsius or until golden on top
  9. Allow to cool before slicing into squares


  1. Tracey

    I have just made these and I couldn’t wait for them to to completely cool before I cut them,. I think I have eaten about half already 🤭 absolutely gorgeous, a perfect afternoon snack.

    Thank you for another mouth watering recipe.

  2. Tracey

    I made these bars yesterday & they have nearly all gone already. They are absolutely delicious and are perfect with and afternoon cup of tea. 🙌

    • Natasha Gelder

      Hi Tracey! I’m so glad you like them 😊 I plan to upload an apple and cinnamon version this coming week which may be worth a try next! X

  3. Clare McKenzie

    This is our next must-try recipe after the triumph of the Apple & Cinnamon Crumble Bars! Xx

    • Natasha Gelder

      Oh I’m glad you liked the apple version! They are very similar you’ll have to let me know which is your favourite 🙂


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