A magenta mix of berries blanketed with oil-free oat streusel makes these Coconut Berry Crumble Bars an easy healthy snack or dessert with ice cream on top!
Crumble bars. Streusel-ing since before it was even cool.
Actually for all I know streusel came first. But I don’t think so. I think it went pie → crumble → streusel. Oh and throw crisp in there somewhere too, but we both know that’s basically just a crumble that stayed in the oven too long.
Pies feel complicated. Between the dough rolling, crust crimping, and non-square slicing even I shy away 11 months out of the year (pumpkin pie is obviously an exception). Going from pie to crumble takes the pressure off. A crumble sounds easy and approachable, perfect presentation not required because I’m just going to shovel it out of the pan with a large utensil and smother it with ice cream anyways.
Now why did the shift from crumble to streusel happen? You ask because you are thoroughly enjoying my made-up fruit dessert history lesson. When you start with a name like crumble, you are doomed to make a mess all over your plate table self. But streusel leaves room for the belief that a tidy eating experience may be possible. For the dreamers.
But this is a crumble. Mess-haters, you’ve been warned.
It’s not neat. It’s not complicated. It’s not NOT going to rock your socks. Wait…that was confusing. What I mean is, all socks will be rocked by these chewy berry bars. It’s also not a bad idea to double check that you have vanilla ice cream or frozen bananas for ice cream-ing on hand before you even consider making this recipe. Because it’s summer, so anything that can be topped with ice cream should be.
This recipe almost feels like a throwback to the good ol’ FOF days when everything was fruit-packed to the brim and nothing was oat-free. Fruit crust + fruit filling + fruit crumble + fruit ice cream on top – that’s what’s happening here.
Crust and crumble. When it comes to crusts, I have said many a time that I really do not like using oats because they become way too chewy and dry if flaky and buttery pie crust is what I’m after. But when streusel-like crumble is the goal and “chewy” is in the title, oats are perfect. Not to mention I loaded this crust with my fave natural fruit-sweetener so there is nothing dry-as-the-crumble-desert about it.
Could we make an all oat crumble? Sure.
But could we instead add coconut because coconut + berries is a bomb combo and the texture and taste are both way better with toasty coconut shreds mixed in too? Oh yes. Yes, that can definitely be arranged.
So oats and shredded coconut make up the dry ingredients of the crust, and date paste works perfectly to sweeten and hold the whole sticky streusel mix together. I also added a pinch of salt and ground ginger for extra flavor, but cinnamon would be delicious too.
Half of this mixture will serve as the bottom crust layer while the other half is saved for chunking (such a delicate word) on top of the berry filling.
Filling. Any kind of berry will work, but berry collaboration is better than any one by itself if you ask me. I used a mix of frozen strawberries, blueberries, and raspberries blitzed in the blender briefly to create pebble-sized pieces. Yes you can use fresh berries, just don’t over blend or you will have the world’s simplest berry smoothie.
Arrowroot starch works to thicken the filling while it bakes, but feel free to sub cornstarch or tapioca starch instead. Coconut sugar is optional if you want a sweeter, less tart flavor. And a squeeze of lemon juice balances out all the berry things.
On top. Now I won’t say ice cream on top is mandatory…but it kind of is. At least it’s STRONGLY recommended. Vanilla is my personal choice, but now that I’m thinking about it chocolate wouldn’t be such a bad idea either.
With or without the creamy cold stuff on top, these bars are like a most scrumptious chewy crumble sandwich with a sweet magenta middle. Best while gooey and warm, but actually so tasty chilled the next day too.
One of my goals for this summer seems to have become consuming as many berries as possible while they are in season and super suh-weeeeeet, and these bars have definitely contributed greatly to the cause.
Chewy Coconut Berry Crumble Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 squares 1x
Description
A magenta mix of berries blanketed with oil-free oat streusel makes these Coconut Berry Crumble Bars an easy healthy snack or dessert with ice cream on top!
Ingredients
Crust/Crumble
- 3/4 cup rolled oats
- 2 cups unsweetened shredded coconut
- 1 cup date paste
- 1/2 tsp ground ginger ((or cinnamon))
- Pinch of salt ((optional))
Berry Filling
- 2 cups frozen mixed berries
- 2 tsps arrowroot starch ((cornstarch or tapioca starch works too))
- 1 tsp lemon juice
- Optional: 2 tbsp coconut sugar
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, add all the ingredients for the crust. Stir to combine.
- Press half of the crust mixture into the bottom of an 8×5″ baking dish (or a loaf pan) lined with parchment paper. Save the other half for topping.
- In a blender or food processor, combine all the filling ingredients. Blend until the berries are broken down into small pebble-sized chunks.
- Pour the berry mixture on top of the crust. Press down firmly.
- Crumble the remaining half of the crust mixture on top pressing down lightly.
- Bake for 40 minutes at 350F or until the top is golden brown.
- Cool for at least 30 minutes before slicing and serving with optional ice cream. Keep leftovers in the fridge for up to a week.
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How do you make your date paste? And how seeet is this recipe?
I have a really thorough date paste tutorial linked in the recipe or here: https://www.feastingonfruit.com/date-paste/ And the crust/crumble is pretty sweet, so feel free to leave out the sweetener in the berry layer if you want to tone it down 🙂
First of all, loved the fruit dessert history lesson, because it is kind of funny to think about! Pie IS complicated, probably more mentally than in actual reality, but still. There’s something so freeing and stress-relieving about knowing I can throw some ingredients in a dish, call it a crumble, and it’s acceptable for dessert! But you took it up about 10 levels with the sophisticated streusel here, but still totally approachable. And those berries!!! Such beautiful gems. I’ll say it for you…ice cream IS ALWAYS required. OMG these look to die for, and couldn’t be more perfect for summer with that coconut + berry combo!!
Yes it’s definitely more of a mental issue with the pie vs. crumble, but something about the square/bar form just feels so much simpler. Freeing–that’s the perfect way to describe it. I’m glad you get me lol. On not only the pie thing, but also the streusel love AND the mandatory ice cream matters 😀
Thanks for such a lovely recipe natalie!
I would like to try a grain/oat free crust, any suggestions?
★★★★★
The crust/crumble from this recipe would work great with the berry filling: https://www.feastingonfruit.com/almond-medjool-date-tart/ You will only need 1/2-2/3 the amount though for this size pan. Hope that helps!
Ice cream is totally not optional, I’m so with you there! These are just a delight for my eyes today…that beautifully textured topping and bright colorful filling is what summer is all about. I agree, while I love pie, most of them are rather complicated because they take sooo long to cook and there is always that fear of overbaking the crust before the filling has set and finished. That is one reason I’m all about no bake pies. But baked bars are so much easier than baked pies and quicker, too! And any way that a dessert can get out of the oven and into my belly faster is always a good thing! These look so awesome and glorious with all of that chewiness going on coming from the coconut. I also love how lately everything is centered around ice cream, bahaha! I swear, I have made and eaten more ice cream this summer than my whole life I think. For real! And the fact that you’ve given me another excuse to go eat some more with these bars….um, yeah, thanks!!
Oh yes, no bake pies and pie/cake-ish freezer things I love too! Easier, less that could go wrong, and time to eating is a very important factor for me too. Speaking of berries + ice cream…I cannot WAIT for that blueberry one you have coming soon!!! Like seriously can’t get it out of my head, I am standing by ready to make it already and I don’t even know what’s in it yet lol 😀
These berry crumble bars look divine! I love how easy they are to make 🙂
Easy and fruity–pretty much my goal in recipes/life 🙂 Thanks girl!
Just made these and they are amaze! I had some peaches to use so I did 1cup blueberries 1cup peaches. Thanks for the great recipe
★★★★★
Blueberries + peaches sounds like a wonderful combination! Lucky for me both of those are easy to get frozen so I may just try that soon myself 🙂 I am so happy you liked them, thanks for the feedback Sara!
In your post, you say that you suggest chocolate ice cream with this. This reminded me that you have yet to share a chocolate ice cream recipe on FOF (I’m not pointing the accusing finger. . . just an accusing toe or two). French Silk Ice Cream, yes. And Double Chocolate Ice Cream Cups. And Chocolate Almond Sea Salt Ice Cream Pots. But no straight chocolate ice cream! 😧
Hint. . . hint. . .
SDM
P.S. Could you maybe make it ice-cream-churnable?
Hahaha I love this comment so much and you are absolutely correct! WHAT AM I EVEN DOING!?!?😮 I will get on that asap, because I have a great churn-able one that I make often. Thank you for the reminder!
Can this be made in a 8 in. square baking pan ? Can this be doubled ? & what size pan would it take ? so, the paste can be left out ? i prefer the natural sweetness, will that come thru ?
Sure you can make it in a square baking pan, doubling and using a 9inch would be best it will be a little thick in an 8inch but should be okay. As for leaving out the date paste, you will still need something to make up for all that moisture so maybe use 1 cup unsweetened applesauce instead? It will be naturally sweet without the date paste but a bit more bland. Hope that helps!