Triple Berry Crumb Bars are a sweet and easy gluten free dessert that's packed with fresh, juicy berries. Taste like pie but so much easier!
“I keep coming back to this recipe and it’s a hit every time! Even gluten eaters always go back for seconds and thirds!”
Welcome berry season with gluten free Triple Berry Crumb Bars – aka spring and summer in dessert form!
Sweet and juicy blueberries, raspberries, and blackberries, are sandwiched between a simple crumb mixture that acts as both the crust and crumb topping to these gluten-free dessert bars that taste like pie in bar form.
From baby to bridal showers, potlucks, picnics, or simply to satisfy a sweet-tooth, these easy bars always hit the spot. They travel well too!
Watch How to Make It
Tastes Like Pie – But Easier
Growing up I had a soft spot in my heart for the Triple Berry Pie from Perkins, which these bars are inspired by.
Pie in bar form – how bad could that be?
Well better, because they’re much faster and easier to make than a whole pie. I love how you can taste each individual berry, too.
Gluten Free + Diary Free if Needed
As written, this recipe is gluten-free, and easily made dairy-free. The bars get better as they sit, so I recommend making them a day ahead of time for the best results.
Alrighty, let’s bake!
How to Make Triple Berry Crumb Bars
Step 1: Prepare the berry filling.
Start with a near bushel of fresh berries – you’ll need blueberries, blackberries, and raspberries.
Add the berries to a mixing bowl then sprinkle granulated sugar and gluten-free flour on top and fold with a spatula to combine. Set the berries aside.
Gluten-Free Flour Tip
For this recipe, I recommend using the gluten-free flour blend you like best for making GF cookies and cupcakes. I typically use King Arthur Gluten-Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Step 2: Mix the topping together.
To a large mixing bowl add granulated sugar, brown sugar, baking powder, cinnamon, salt, and the same gluten-free baking flour blend used above. Stir with a fork to combine.
Next add a whisked egg and vanilla extract then stir to combine. Lastly add very cold butter or vegan butter that’s been cut into cubes and stir to combine. Switch to a pastry cutter or use your fingertips to crumble the mixture until only small pieces of butter remain.
Substitution Tip
Do not substitute the all-purpose gluten-free baking flour blend with a single flour or starch like almond flour, coconut flour, or tapioca starch, which don’t contain binders, and have different liquid requirements.
Step 3: Form the crust and topping.
Scoop a little more then half the mixture into a nonstick-sprayed, 9×13″ baking dish then press down firmly with your hands or the back of a measuring cup to form the crust.
Spread the berry mixture on top then squeeze handfuls of the remaining crumb mixture in your hands to make big clumps.
Crumble the clumps evenly over the berries then bake for 38-40 minutes at 375 degrees, or until the topping is light golden brown, rotating the pan 180 degrees halfway through.
Step 4: Let the bars cool.
An important step in gluten free baking is to let your baked goods cool completely and THEN let the item sit for AT LEAST 6 hours before slicing and serving.
If you slice into the bars while they’re still warm, the crust will crumble and fall apart. During this cooling + resting time, the bars become both sturdier and softer.
Trust me, these sweet and easy bars are worth the wait. I hope you love every berry-packed bite. Enjoy!
More Gluten Free Dessert Recipes to Love
- Gluten Free Shortbread
- Gluten Free Pie Crust
- Gluten Free Vanilla Cupcakes
- Gluten Free Sugar Cookie Bars
- Gluten Free Blueberry Pie Bars
- Gluten Free Lemon Bars
- Gluten Free Chocolate Chip Cookies
- Gluten Free Angel Food Cake
- Soft & Chewy Gluten Free Sugar Cookies
Equipment
Ingredients
- 3 cups + 1 heaping Tablespoon gluten free baking flour blend WITH binder, divided, see notes
- 1 cup granulated sugar, divided
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup very cold butter, 2 sticks, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pint blueberries
- 6 oz raspberries
- 6 oz blackberries
Directions
- Preheat the oven to 375 degrees then spray a 9×13” baking pan with nonstick spray and set aside.
- To a medium-sized mixing bowl add the berries, 1/2 cup granulated sugar, and a heaping Tablespoon gluten-free flour then fold gently with a spatula to combine and set aside.
- To a large mixing bowl, add the remaining 3 cups gluten-free flour, remaining 1/2 cup granulated sugar, brown sugar, baking powder, cinnamon, and salt then stir with a fork to combine. Add the egg and vanilla extract to a small dish then whisk to combine. Drizzle the egg mixture over the flour mixture then stir with the fork to combine.
- Add the cubed butter to the flour mixture then stir to combine. Switch to a pastry butter or use your fingertips to cut the butter into the flour mixture until only small crumbles of butter remain.
- Scoop a little more then half the crumb mixture into the prepared baking pan then use your hands or the bottom of a measuring cup to press it into a firm layer. Pour the berries over the crust then spread them into an even layer. Squeeze handfuls of the remaining crumb mixture into clumps then crumble the clumps over the berries.
- Bake the bars for 38-40 minutes or until the crumb topping is light golden brown, rotating the baking pan 180 degrees halfway through. Check on bars at the halfway – if the topping is browning too quickly, place a piece of foil on top. Uncover for the last 8-10 mins so the topping becomes golden brown.
- Cool the bars completely then let them sit for at least 6 hours before cutting into small squares and serving. The bars will soften and become better as they sit. Store leftovers in the refrigerator.
Notes
- I like King Arthur Gluten-Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can I use King Arthur bread flour for this?
LOVE these! Honestly did not expect them to be so good from the looks of them, but I’m making them for the third time today. Everyone loves them! I use King Arthur GF all purpose. I’m going to try cutting in the butter with my food processor this time to save my hands, but thank you for the fantastic recipe.
Oh I’m so happy to hear this, Simone! So glad you gave them a shot. :) Thank you so much for your feedback and recipe rating!
I typically make this in the summer but bought some berries and they weren’t being eaten so I knew what to do. I made this and boom the berries were eaten. Love this recipe with some frozen yogurt on top.
I love that you thought of this recipe and yes – such a great recipe for berries that are nearing use or lose status. Thank you so much for your feedback and recipe rating!
Delicious but too crumbly. I used King Arthur GF flour. If I make them again I would use only 2.5 cups of flour and 2 eggs. I would also add a splash of lemon juice to the berry mixture to make the flavors pop.
Hi Megan! Is it possible any of the ingredients were mis-measured? I haven’t received this feedback before.
I am going to make this for 8 people.
Do these bars freeze well or should I just make half the recipe? If I use frozen blueberries should I thaw and drain them 1st? Thanks
Hi Terri! Yes, these bars freeze well. You don’t need to thaw frozen berries prior to using – just be prepared to tack on a few extra minutes of baking time.
I made this with 2 cups fresh tart cherries and 2 cups fresh huckleberries. Delicious! I added a bit more sugar, but it was not needed.
That sounds amazing, Lisa! Thanks so much for sharing your twist on this recipe!
Can I halve the recipe and bake in an 8″ by 8″?
Yes, that’s fine!
Sounds good
Can i use a can of cherry pie filling instead of the berries?
Hi Mary! I haven’t tested this recipe with anything but fresh/frozen berries. I think if the filling isn’t too wet, it could work!
Would I be able to substitute normal AP flour instead of gluten free? Would I need to change the measurements? Making for my dads birthday!!
Hi Sofia! I haven’t tested using AP flour because I have Celiac Disease, but it *should* work!
Hi, Sofia! I’ve made this several times with AP flour, and it turns out fine! Delicious!
These bars were so delicious and easy to make. Definitely a keeper!💗
I’m thrilled to hear tis, Sandi! Thank you so much for your feedback and recipe rating!
I used coconut flour and it fell apart. Had same problem with almond flour before, only using regular flour.
Hey Steve! Coconut flour is “thirstier” than gluten free all-purpose flour — meaning it requires a ton more liquid. Additionally, single flours like coconut flour or almond flour don’t contain binders like xanthan gum, which is why your bars fell apart. I hope you are able to give it a second try with a gluten free all-purpose flour blend!
I would love to try these, but have someone with an egg allergy. Any recommendations on an egg substitute for this recipe?
Hi Kristy! You could try using your favorite egg replacer. I typically use Bob’s powdered egg replacer, though I haven’t tried it in this particular recipe. I would plan on the bars being a tiny bit more crumbly with an egg replacer is all!
If using frozen berries (or combo of fresh & frozen), what do you suggest I do to deal with the extra moisture from them so the bars are not soggy? Should I add some coconut flour? TIA for sharing any tried options.
Hi Linda! You shouldn’t need to adjust the recipe if using frozen vs fresh berries! :)