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!
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!
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Triple Berry Crumb Bars
Description
Triple Berry Crumb Bars is a sweet and easy gluten-free dessert recipe that's packed with fresh, juicy berries. Made with fridge and pantry staples, this recipe comes together in minutes.
Ingredients
- 3 cups + 1 heaping Tablespoon gluten-free “measure for measure” or “all-purpose" flour, divided (could use regular all-purpose flour if you don’t need to eat GF)
- 1 cup white sugar, divided
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold butter or vegan butter, cubed
- 1 large egg
- 1 teaspoon vanilla
- 1 pint blueberries
- 6oz raspberries
- 6oz blackberries
Directions
- Preheat oven to 375 degrees then spray a 9x13” baking pan with nonstick spray and set aside.
- In a medium-sized bowl add berries, 1/2 cup white sugar and heaping Tablespoon gluten-free flour then gently stir to combine and set aside.
- In a large bowl, stir together remaining 3 cups gluten-free flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt. Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to a pastry cutter or use your fingers to blend until small crumbles of butter remain. Scoop a little more then half the crumb mixture into prepared pan then firmly press into an even layer. Pour berries over crust then spread into an even layer. Squeeze handfuls of remaining crumble into clumps with your hands then crumble evenly over berries.
- Bake for 38-40 minutes or until crumble topping is light golden brown, rotating baking pan 180 degrees halfway through. Check on bars at the halfway mark then place a piece of foil on top if crumble topping is browning too quickly. Uncover for the last 8-10 mins to let crumble get golden brown. Cool bars completely before cutting into small squares and serving. Bars soften as they sit (and get better, in my opinion!) so store in the refrigerator if not eaten within 24 hours.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
These look great. Pinned it for later.
This looks delish! I’m having friends over for dinner tonight and was going to pick up something for dessert. This looks so easy, I’ll make it instead.
I hope you loved it, Janet!
I would like a piece right now please! These look perfect for a Mother’s Day dessert!
You should recap your holiday (sort of) weekend like you used to do……wink wink. We miss that, don’t we ladies?!?!
I hear you! I’m usually running around like a crazy person chasing kids and cooking so unfortunately my camera roll usually ends up unchanged!
Is the crust like the GF Sugar Cookie Mix? I know you made that by scratch, but wanted to know if it compares to Betty Croker GF Sugar Cookie Mix or Immaculate Mix? I’m looking to find the crust mix to make something else as well without having to buy the box mix.
It’s just their gluten-free flour blend, very similar to Bob’s Red Mill GF flour blend, etc.
oh my goodness, these look so delicious!
These sound GREAT! But,we do not use any refined sugar. Any suggestions on how to substitute coconut sugar or dates or maple syrup? Thanks for any input from anyone!!!
Kristin, do you think this crust would work for an apple crisp?
Hmm, it could, or just swap the berries for diced apples! :)
These look delicious! Kristin, do you own an instant pot? I’ve had one for a while and am struggling to come up with recipes to make from it. I would love to see if you had any recipes for instant pot!
I don’t! I gave myself a one in one out kitchen appliance rule – I am completely out of room! 😂
Could I use frozen berries?
Definitely – I would let them thaw first though.
I want to try this with thawed frozen berries, so I’m curious: did you try it yet and if so, how did it turn out? Thanks!
I did try with thawed frozen berries and they worked great!
I used frozen berries as is and they came out perfect, required maybe 5 extra minutes baking time. Delicious!
I made a variation on your recipe last night with what I had in the house and it was a big hit!
I’m so glad to hear it, Heather!! Thanks so much for leaving your feedback and recipe rating!
This looks delicious! Would like to know if I could skip the egg since I don’t eat egg. Thanks!
Thanks Dharna! I would not leave the egg out as it binds the crust together.
Made this today for company, delish! Easy and yummy, thanks for a great recipe!
SO glad you loved them, Michelle! Thanks so much for your feedback!
I made them and you were right that they get better the next day! I think the next time I make them I will incorporate rolled oats in the crust and crumble topping, but otherwise this one is a keeper.
I think the oat/crisp/crumble combo would be terrific – I so wanted to go there but already have a ton of fruit crisp recipes on the site so I forced myself to stick to the crumble theme! ;)
Can’t wait to try these! And, Village Inn serves the triple berry pie! ;)
Ok yep, that makes sense! We used to go there after church – so good. :)
Could I substitute Caucasian farms frozen berries for fresh berries?
Definitely! Just let them thaw first.
Could I use rhubarb in this?
I’m sure that would work – I’d probably add a touch more sugar though! My Mom always has a TON of rhubarb each summer – I’ll definitely give it a try.
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[…] Salsa Chicken Cheesy Rice Waffles Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Triple Berry Crumb Bars Paleo Chocolate Chip Cookies For Your Non-Paleo Friends Gluten-Free Cinnamon Sugar Cake Donuts […]
Do you think this would work with triple berry pie filling? I have some I need to use up, but I’m wondering if it will not be thick enough?
I’m not sure what the consistency is but if the filling isn’t too wet it might work!
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[…] Yes, yes, yes to these Triple Berry Crumb Bars […]
Thanks for sharing this delicious looking recipe!! I will definitely be trying them soon!!
I made these GF triple berry crumb bars yesterday and they are simply AMAZING!!
Thank you so much for this recipe.
Oh I’m so glad you loved them, Lori! Thank you so much for your feedback and recipe rating!
These were really yummy! They cut beautifully and tasted amazing! Easy to put together and so pretty to look at! Will make again!
Can this be made with frozen berries instead? If so, should they be thawed first?
[…] Triple Berry Crumb Bars […]
We love this recipe and mix up the fruit in it each time. Thank you for all your wonderful recipes! Ever since my son was diagnosed with IBS your recipes have made his/our lives much easier and tastier!!
I’m SO glad to hear it, Robin! Thank you for the nice note to let me know! :)
[…] Found at Iowa Girl Eats […]
Can u use strawberries for this instead
Sure!
DO NOT MAKE THIS RECIPE UNTIL THE MOISTURE IS CORRECTED ! As of 7-5-2019, this recipe called for 1 egg & 1 cup of butter – as the only moisture in this recipe. My young daughter made it for the Fourth of July as a gluten free treat for one of our July 4th visiting friends… She used coconut flour and LOTS of fresh organic Blueberries. We checked each of measurements – and trusted the recipe – Instead of trusting our own baking wisdom for the moisture level of the flour mixture. The recipe,as it is, is awful ! That is, unless you like the taste of dry flour…. and leaving crumbs – everywhere ! We’ll see if we can use the berries as an ice cream topping or ingredient in berry cake today….arghhhh.
Please, if you are going to post something, TRIPLE CHECK YOUR RECIPES so others don’t waste their Money, time , ingredients and hope for a special meal …on a faulty recipe.
Lisa, you cannot use COCONUT FLOUR as a substitution for all purpose gluten free flour. Coconut flour requires almost three times the amount of moisture as a GF flour blend, hence your issue. In the future, please do not deviate from the recipe then blame the recipe creator for your error. I have made this recipe countless times as written with excellent, consistent, moist results.
I followed the recipe to a T and they came out PERFECT! I couldn’t find the King Arthur Measure for Measure Gluten Free flour locally, but was able to find Bob’s Red Mill Gluten Free 1 to 1. Delicious!
This recipe is loved by all!!! My boyfriend has celiac disease. I had so many fresh berries that I had frozen but didn’t know what to do with them cuz he doesn’t do good with acid types of foods either…I tried this recipe anyway…He loves them and took many to share with his iron workers …they are asking for more..I’ve also made the cinnamon rolls recipe and it’s a winner too in my house!! Its had to bake gluten free but your recipes are spot on and delicious..Thank you for sharing your recipes.
SO, so glad to read everything in your comment, Kori! I’m sure your boyfriend is very appreciative of your baking efforts! :D
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Can I freeze these?
I’m making these for a “berry dessert” family bake off on Saturday. I’ll let you know how it goes!
[…] Triple Berry Crumb Bars […]
I know this is an older post, but could I substitute strawberries for the blackberries? If I chop them up really small?
For sure!
Hi! I love this recipe. Would it be possible to use frozen berries, though?
That should be just fine, Cris!
These were SO good! Made them exactly as written and my whole crew loved them. I thought they might be overly sweet but they had just the perfect hint of sweetness. (Also I used mostly thawed frozen berries with no problems)
Love it!! Thank you so much for your feedback and recipe rating, Molly!
I don’t do seeds. How can they be removed? 🤷🏿♀️
Hi LaHy! You could try using fruit jelly though I can’t say for sure what amount to use as I haven’t tried it myself!
Can you use frozen berries? Thank you!
Yep! Just thaw them first. :)
Could you use almond flour and sugar substitute for this recipe.
Hi Claire! I haven’t tested this recipe with those ingredient swaps so I can’t say for sure.
My daughter loves berry desserts but doesn’t like things too sweet. I dont want to cut the amount of sugar you add to the berries since at times that changes the recipe. Can I add a cup more berries than suggested?
Cant wait to make this. It sounds absolutely yummy.
Thank you. Rita
Hi Rita! I think if you add more berries the crust might not being sturdy enough to hold the extra weight. Although I haven’t tested it, I personally would cut back the amount of sugar tossed with the berries from 1/2 cup to 1/3 or 1/4 cup, but keep the amount of sugar in the crust/crumb (1/2 cup) the same. I hope that helps!
Thanks. That’s what I thought. Thanks I may cut back to 1/3 cup in the berries.
These were delicious!! I would expect you could use other non juicy fruit!! Slightly sweet and very refreshing.
Can these be frozen.
Sure!
What can replace the egg with since we are on a GF and DF and Egg free diet? I plan to make this recipe soon.
Hi Ayesha! I haven’t made this recipe with an egg replacer so I can’t say for sure!
This was one of the first GF recipes I made. I served it at a brunch, and one of my non GF friends took a bite, her eyes got great big and she said, “OMG these are so good, you need to enter these into the State Fair!” I haven’t done that yet, but I make them all the time. YUMMY!!!
These are so simple and so good! I have a huge bag of frozen berries from Costco and they worked great in this recipe.