Triple Berry Crumb Bars

Although school is still in session, the boys and I have slipped into a summer state of mind. We’ve been outside as much as possible blowing bubbles, going on walks, and playing in the sand (volleyball court not beach #midwestproblems.) Dinners have been made on the fly when we’re too hungry to stay outside any longer, and running through the sprinkler has passed for evening baths on more then one occasion. Viva summer!

With that in mind, today I’m sharing the recipe for Triple Berry Crumb Bars aka summer in dessert form! I made these as a sweet and easy Mother’s Day dessert idea but we’ll be baking them all season long as they’re packed with three of summer’s juiciest berries: blueberries, raspberries, and blackberries. The fresh berries area sandwiched between a simple crumb mixture that acts as both the crust and crumb topping. I am completely attached to each berry in this recipe, by the way, as you can truly taste them all individually!

Growing up I had a soft spot in my heart for the Triple Berry Pie from Perkins (or was it Village Inn?) which these bars were inspired by. Pie in bar form – how bad could that be?! Well, better, because they are so much easier to make. No rolling, crimping and feverish praying required (all steps to making gluten-free pie, in my experience.)

As I mentioned, I’m making a batch of Triple Berry Crumb Bars for the Mother’s Day BBQ we’re hosting this weekend, though I’ll be whipping them up as often as possible over the next few months when berries are at their most delicious. As written, the Triple Berry Crumb Bars are gluten-free, easily made dairy-free (I used vegan butter so Lincoln could have some,) and soften as they sit, so feel free to bake a day ahead of time.

Ok, ok – let’s get on with it!

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How to Make Triple Berry Crumb Bars:

Start with a near bushel of fresh berries – you’ll need 1 pint blueberries plus 6oz each blackberries and raspberries. 

Add the berries to a bowl then gently stir together with 1/2 cup white sugar and 1 heaping Tablespoon gluten-free flour (I use King Arthur Gluten-Free Measure for Measure Flour for all my baking.) Set the berries aside.

In a large bowl, stir together 1/2 cup each white and brown sugar, 1 teaspoon each baking powder and cinnamon, 1/4 teaspoon salt, and 3 cups gluten-free flour. Again, I used King Arthur Gluten-Free Measure for Measure flour but no matter which blend you use be sure it includes a binder, versus a plain gluten-free flour like almond flour, coconut flour, etc.

Add 1 cup (2 sticks) cold butter or vegan butter cut into cubes plus 1 large egg whisked with 1 teaspoon vanilla then stir to incorporate the egg. Switch to a pastry cutter or your fingers then start crumbling the mixture until only small pieces of butter remain. You could probably do this by pulsing in a food processor too.

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 and crumble evenly over the berries. Last stop – oven! Bake for 38-40 minutes at 375 degrees, or until the topping is light golden brown, rotating the pan 180 degrees halfway through.

Let the bars cool completely before slicing into squares and devouring. It’s tempting to eat these bars warm but truly they get better and better as they sit, cool and slightly soften. YUM!!! Think I’ll go snag a square right now. ;) Hope you love this sweet and easy berry-packed recipe – enjoy!