Triple Berry Crumble Bars

Indulge your taste buds in the delightful realm of triple berry crumble, where juicy strawberries, blueberries, and raspberries come together in a golden, crumbly symphony. Each berry brings its own unique flavour, creating a symphony of sweetness and tartness.

The strawberries bring a juicy, refreshing flavour, while the blueberries and raspberries add a subtle tanginess, completing a trifecta of flavours that dance on your tongue. Berries also offer a plethora of health benefits. Loaded with antioxidants and vitamins, they aid digestion, support heart health, lower inflammation, and maintain blood pressure and cholesterol levels. The best part is, this recipe is naturally sweetened with raw manuka honey, making it a healthy, refined sugar free treat.
Usually made with butter, the crumbly topping & crust is created with cashews, oats and coconut oil making it completely plant based, creating a satisfying crunch with golden crumbs that melt in your mouth.

The baked crust means you can chop this berry crumble into bars to enjoy the perfect portion! And let's not forget the finishing touch: a scoop of creamy vanilla ice cream or a dollop of freshly honey whipped cream. The cold creaminess melting over the warm crumble creates a divine contrast that elevates this dessert to heavenly levels. It's the ultimate marriage of textures and temperatures.

Triple berry crumble is the epitome of comfort and indulgence. Whether you're enjoying it at a cozy family gathering, a summer picnic, or as a solo dessert escapade, it never fails to deliver a burst of berrylicious joy. Close your eyes and let the medley of flavours transport you to a sunny meadow filled with ripe berries and endless bliss.

So go ahead, savour each spoonful, and lose yourself in the enchanting world of triple berry crumble. Bon appétit!

The Steens Team x


For the Berry Filling

  • cup fresh blueberries

  • cup fresh raspberries

  • cup fresh strawberries diced

  • 1/4 cup unsweetened vanilla almond milk

  • 1/4 cup 100% orange juice

  • tablespoons raw manuka honey

  • Pinch of salt

  • tablespoons tapioca flour

For the Crust & Crumble Topping

  • 3cups cashew meal

  • 1cup rolled oats

  • 2tablespoons unsweetened vanilla almond milk

  • 1/4cup coconut oil room temperature

  • 1/4cup 100% maple syrup

  • 1teaspoon vanilla extract

  • 1/8teaspoon salt


First, preheat oven to 180ºc (350ºF) and spray an 8x8-inch pan with coconut oil cooking spray and set aside.Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.

Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 8x8 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping). Bake crust at 180ºc (350ºF) for 10 minutes. Remove crust and set aside.

Next, place all ingredients for the berry filling (except for the tapioca flour) into a medium sauce pan.

Turn heat to high and bring filling to a boil, stirring often. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring. Add tapioca flour to the berry mixture and let simmer for another 5-10 minutes, until thickened. Stir often.

Once the berry filling has thickened, pour on top of the crust.

Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350ºF. Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!

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