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!
Watch How to Make It!
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!
More Dessert Recipes to Love
- Gluten Free Blueberry Pie Bars
- Gluten Free Strawberry Muffins
- Gluten Free Lemon Bars
- Homemade Lemon Curd
- Gluten Free Chocolate Chip Cookies
- Gluten Free Angel Food Cake
- Strawberry Shortcake Icebox Cake
- Soft & Chewy Gluten Free Sugar Cookies
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
Viral Pipeline » Bean Bytes 274 05.22.2018
[…] 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 […]
Bean Bytes 274 05.21.2018
[…] 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 […]
ON THE MENU WEEK OF MAY 21 ST - StoneGable 05.21.2018
[…] image […]
Brook 05.20.2018
Could I use rhubarb in this?
Kristin 05.20.2018
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.
Michelle 05.20.2018
Could I substitute Caucasian farms frozen berries for fresh berries?
Kristin 05.20.2018
Definitely! Just let them thaw first.
Angie Jozefowicz 05.19.2018
Can’t wait to try these! And, Village Inn serves the triple berry pie! ;)
Kristin 05.20.2018
Ok yep, that makes sense! We used to go there after church – so good. :)
Ann 05.18.2018
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.
Kristin 05.20.2018
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! ;)
Michelle 05.17.2018
Made this today for company, delish! Easy and yummy, thanks for a great recipe!
Kristin 05.20.2018
SO glad you loved them, Michelle! Thanks so much for your feedback!
Dharna 05.16.2018
This looks delicious! Would like to know if I could skip the egg since I don’t eat egg. Thanks!
Kristin 05.16.2018
Thanks Dharna! I would not leave the egg out as it binds the crust together.
Heather Hiestand 05.13.2018
I made a variation on your recipe last night with what I had in the house and it was a big hit!
Kristin 05.16.2018
I’m so glad to hear it, Heather!! Thanks so much for leaving your feedback and recipe rating!
Jenny 05.12.2018
Could I use frozen berries?
Kristin 05.14.2018
Definitely – I would let them thaw first though.
Karen 05.23.2018
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!
Kristin 05.23.2018
I did try with thawed frozen berries and they worked great!
Angela 05.04.2020
I used frozen berries as is and they came out perfect, required maybe 5 extra minutes baking time. Delicious!
amy 05.12.2018
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!
Kristin 05.16.2018
I don’t! I gave myself a one in one out kitchen appliance rule – I am completely out of room! ?
Jen 05.11.2018
Kristin, do you think this crust would work for an apple crisp?
Kristin 05.16.2018
Hmm, it could, or just swap the berries for diced apples! :)
Robin 05.11.2018
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!!!
Ally 05.11.2018
oh my goodness, these look so delicious!
Stacie Thompson 05.11.2018
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.
Kristin 05.16.2018
It’s just their gluten-free flour blend, very similar to Bob’s Red Mill GF flour blend, etc.
Kari 05.11.2018
You should recap your holiday (sort of) weekend like you used to do……wink wink. We miss that, don’t we ladies?!?!
Kristin 05.16.2018
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!
Kelli at Hungry Hobby 05.11.2018
I would like a piece right now please! These look perfect for a Mother’s Day dessert!
Janet Fazio 05.11.2018
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.
Kristin 05.16.2018
I hope you loved it, Janet!
Pamela 05.11.2018
These look great. Pinned it for later.