Berry Crumble Bars

While apple crumble is top-tier, right now, it’s all about the berry game. Here’s what you need to do:

Berry Crumble Bars

Berry Crumble Bars


  • Base/Crumble:
  • 8 oz maple syrup
  • 4.4 oz Biscoff spread
  • 3.5 oz Macro Mike vanilla buttercream protein powder
  • 4.4 oz gluten-free plain flour
  • 1-2 tablespoons almond milk (if needed)
  • Filling:
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 3.5 oz raspberry jam
  • 7 oz strawberries
  • 7 oz blueberries


  1. Preheat the oven to 320 degrees Fahrenheit and line a square cake tin with baking paper.
  2. Mix the syrup and Biscoff in a medium bowl until combined for the base.
  3. Add the remaining base ingredients and mix until a soft, sticky dough forms. Add almond milk, a tablespoon at a time, if it's too dry and crumbly.
  4. Press 2/3 of the dough into the base of the tin. Set it aside.
  5. For the filling, whisk the cornstarch and lemon juice into a paste in a small bowl.
  6. Combine the paste and jam in a large bowl.
  7. Fold in the strawberries and blueberries.
  8. Pour this mixture onto the prepared base and spread it out evenly.
  9. Sprinkle the remaining dough over the top of the filling.
  10. Bake for 25-30 minutes until it's golden.
  11. Let it chill in the fridge for at least 5 hours to set before slicing. Then, dive into the deliciousness!

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