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.
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