Vegan Cherry Crumb Bars
Cherry season is one of my favorite short windows of the year, and I always want to make the most of it. These vegan cherry crumb bars turn fresh cherries into a quick, jammy filling, tucked between a buttery spelt-almond crust and a crunchy almond crumb topping. They’re fully vegan, but honestly, you’d never guess it, the crumb topping alone is so good it’s almost unfair.
They travel well, hold their shape, and honestly taste even better the next day. Perfect for a picnic, or just a treat with your afternoon coffee.
Why You’ll Love This Recipe:
- Quick homemade cherry jam filling, no store-bought jam needed
- A buttery spelt-almond crust with a crunchy almond crumb topping
- Naturally vegan and dairy-free
- Great for picnics and packed lunches, travels well
Key Ingredients & Substitutions:
- Spelt flour – gives the crust a slightly nutty flavor. All-purpose flour works as a substitute if that’s what you have.
- Ground almonds (almond flour) – adds richness and a tender texture to the crust.
- Coconut oil – keeps the crust vegan. If it’s completely solid, soften it slightly in the microwave before using.
- Cherries – fresh or frozen both work. Swap in strawberries or plums depending on the season.
Pro Tips for Success:
- If the cherry filling still looks too runny at the end of cooking, stir in another teaspoon of cornstarch.
- Use clean hands to press the dough into the pan evenly, it’s easier than using a spoon or spatula.
- Let the bars cool completely before cutting, this step matters, cutting too early will make them fall apart.
- Store in a sealed container for up to 5 days. Keep in the fridge on hot days.
Serving Suggestions
- Pack in a container for picnics or road trips
- Serve slightly warm with a scoop of vegan ice cream for dessert
- Great alongside coffee or tea for an afternoon treat
FAQ
- Can I use a different fruit? Yes, strawberries or plums work well depending on the season.
- How do I store these? In a sealed container for up to 5 days, keep in the fridge on hot days.
- Why do I need to let them cool completely before cutting? The filling needs time to set, cutting too early will make the bars fall apart.
Looking for more tasty recipes?
- Gluten-Free Orange and Almond Cake
- Vegan Tahini Ice Cream – No churn
- Best Ever Chewy Granola Cookies (Rich & Satisfying)
- Vegan Chocolate Chip Cookies with White Chocolate and Pistachio
Vegan Cherry Crumb Bars
Ingredients:
For the crust:
- 2 cups spelt flour
- ½ cup ground almonds
- ½ cup brown sugar
- ⅔ cup coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Extra for the crumbs:
- ½ cup sliced almonds
For the cherry filling:
- 14 oz (400g) pitted cherries
- 3 tbsp brown sugar
- 1½ tbsp cornstarch
- 1 tbsp fresh lemon juice
Instructions:
- Make the cherry filling: In a small pot, combine the pitted cherries, brown sugar, cornstarch, and lemon juice. Bring to a boil and cook over low-medium heat for about 10 minutes, stirring occasionally. If the filling still looks too runny at the end, stir in another teaspoon of cornstarch. Let cool.
- Make the crust: In a food processor or mixing bowl, combine the spelt flour, ground almonds, brown sugar, baking powder, and a pinch of salt. Add the vanilla extract and coconut oil (soften slightly in the microwave first if it's completely solid). Process until you get a uniform mixture.
- Prep the oven: Preheat to 350°F (180°C) and line the baking pan with parchment paper.
- Press and crumb: Use ¾ of the dough and press it evenly into the baking pan with clean hands. Add the sliced almonds to the remaining dough and work it together with your hands into large crumbs.
- Assemble: Spread the cherry filling evenly over the crust. Sprinkle the crumb mixture over the top.
- Bake: Bake for 35-40 minutes, starting to check around the 30-minute mark. It's ready when the top is golden and feels set and firm.
- Cool: Let cool completely in the pan before cutting, this step matters, cutting too early will make the bars fall apart.
Notes:
- Keep in a sealed container for up to 5 days. Store in the fridge on hot days.
- No spelt flour on hand? All-purpose flour works as a substitute.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
