Looking for a scrumptious and versatile treat that’s perfect for any occasion? This Crumble Square recipe is just what you need! Whether you use apricot, strawberry, raspberry, or the classic blueberry, this recipe is bound to be a hit.

The combination of a crumbly oat base, a juicy fruit filling, and a sweet, crunchy topping makes it irresistibly delicious. Plus, it’s easy to make and can be enjoyed cold for a refreshing dessert. Let’s get started!

Ingredients Needed for Crumble Square

Base:

1 ripe banana OR 100g of compote
100g oat flakes
30g peanut butter

Fruit Filling:

180-200g blueberries (or apricots, strawberries, raspberries)
2 tsp coconut sugar

Crumble Topping:

70g flour (gluten-free mix)
40g coconut sugar
40g coconut oil (or soft butter)

Cooking Process of Crumble Square

Preheat your oven to 180°C (350°F) and grease a 20×20 cm square mold.
Prepare the base:

In a bowl, mash the banana or mix the compote until smooth.
Add the oat flakes and peanut butter, mixing until well combined.
Press the mixture evenly into the bottom of the prepared mold.

Prepare the fruit filling:

Spread the blueberries (or your chosen fruit) evenly over the base.
Sprinkle with 2 teaspoons of coconut sugar.

Prepare the crumble topping:

In a separate bowl, mix the flour, coconut sugar, and coconut oil (or butter) until crumbly.
Sprinkle this mixture evenly over the fruit filling.

Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbling.
Let the crumble cool completely after baking, then refrigerate for at least 2 hours or overnight for the best texture.

Delicious Crumble Square 🫐🤤✨

This Crumble Square recipe is just what you need! Whether you use apricot, strawberry, raspberry, or the classic blueberry, this recipe is bound to be a hit. The combination of a crumbly oat base, a juicy fruit filling, and a sweet, crunchy topping makes it irresistibly delicious. Plus, it’s easy to make and can be enjoyed cold for a refreshing dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 4 Parts

Equipment

Mixing bowls
20×20 cm square mold
Oven

Ingredients

Base:

1 ripe banana OR 100g of compote
100 g oat flakes
30 g peanut butter

Fruit Filling:

180-200 g blueberries or apricots, strawberries, raspberries
2 tsp coconut sugar

Crumble Topping:

70 g flour gluten-free mix
40 g coconut sugar
40 g coconut oil or soft butter

Instructions

Preheat your oven to 180°C (350°F) and grease a 20×20 cm square mold.
Prepare the base:
In a bowl, mash the banana or mix the compote until smooth.
Add the oat flakes and peanut butter, mixing until well combined.
Press the mixture evenly into the bottom of the prepared mold.
Prepare the fruit filling:
Spread the blueberries (or your chosen fruit) evenly over the base.
Sprinkle with 2 teaspoons of coconut sugar.
Prepare the crumble topping:
In a separate bowl, mix the flour, coconut sugar, and coconut oil (or butter) until crumbly.
Sprinkle this mixture evenly over the fruit filling.
Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbling.
Let the crumble cool completely after baking, then refrigerate for at least 2 hours or overnight for the best texture.