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 Strawberry Muffins
- Gluten Free Lemon Bars
- Gluten Free Chocolate Peanut Butter Blondies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Angel Food Cake
- Strawberry Shortcake Icebox Cake
- Soft & Chewy Gluten Free Sugar Cookies
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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.
Cris 01.31.2020
Hi! I love this recipe. Would it be possible to use frozen berries, though?
Kristin 02.03.2020
That should be just fine, Cris!
Debbie 09.21.2019
I know this is an older post, but could I substitute strawberries for the blackberries? If I chop them up really small?
Kristin 02.03.2020
For sure!
67 Make Ahead Breakfast Recipes | My Home Based Life 09.20.2019
[…] Triple Berry Crumb Bars […]
Wes 09.17.2019
I’m making these for a “berry dessert” family bake off on Saturday. I’ll let you know how it goes!
Maddy 07.29.2019
Can I freeze these?
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[…] fresh, juicy berries. Made with fridge and pantry staples, this recipe comes together in minutes. GET THE RECIPE HERE! Strawberry Poke Cake with Berries and Cream Wow your family with this impressive and delicious […]
Kori Brooks 07.19.2019
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.
Kristin 07.28.2019
SO, so glad to read everything in your comment, Kori! I’m sure your boyfriend is very appreciative of your baking efforts! :D
Tricia 07.12.2019
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!
Lisa 07.05.2019
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.
Kristin 07.05.2019
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.
Jenni 06.29.2019
Can u use strawberries for this instead
Kristin 07.08.2019
Sure!
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[…] Found at Iowa Girl Eats […]
Robin 05.27.2019
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!!
Kristin 05.28.2019
I’m SO glad to hear it, Robin! Thank you for the nice note to let me know! :)
Berry Trifle - Recipe Girl 03.02.2019
[…] Triple Berry Crumb Bars […]
Amy 01.01.2019
Can this be made with frozen berries instead? If so, should they be thawed first?
Crissy 12.01.2018
These were really yummy! They cut beautifully and tasted amazing! Easy to put together and so pretty to look at! Will make again!
Lori 07.16.2018
I made these GF triple berry crumb bars yesterday and they are simply AMAZING!!Thank you so much for this recipe.
Kristin 07.31.2018
Oh I’m so glad you loved them, Lori! Thank you so much for your feedback and recipe rating!
Bobbi 06.14.2018
Thanks for sharing this delicious looking recipe!! I will definitely be trying them soon!!
Bites - Kitchen Serf 05.23.2018
[…] Yes, yes, yes to these Triple Berry Crumb Bars […]
Pregnancy Update | Weeks 26-29 - Whisker & Weights 05.22.2018
[…] telling me to stay away. Other than that though, sweets still sounds really good. I even made some Berry Crumb Bars from Iowa Girl Eats and have enjoyed those with a little ice cream at night. I did change it up a bit by using […]
Jessica 05.22.2018
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?
Kristin 05.22.2018
I’m not sure what the consistency is but if the filling isn’t too wet it might work!