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 Strawberry Shortcake
- Gluten Free Shortbread
- Gluten Free Vanilla Cupcakes
- Gluten Free Sugar Cookie Bars
- Gluten Free Blueberry Pie Bars
- Gluten Free Lemon Bars
- 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.
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!
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.
Can u use strawberries for this instead
Sure!
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! :)
Can this be made with frozen berries instead? If so, should they be thawed first?
These were really yummy! They cut beautifully and tasted amazing! Easy to put together and so pretty to look at! Will make again!
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!
Thanks for sharing this delicious looking recipe!! I will definitely be trying them soon!!
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!
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.
Could I substitute Caucasian farms frozen berries for fresh berries?
Definitely! Just let them thaw first.
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. :)
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! ;)