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.
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!
Can these be frozen.
Sure!
These were delicious!! I would expect you could use other non juicy fruit!! Slightly sweet and very refreshing.
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.
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.
Can you use frozen berries? Thank you!
Yep! Just thaw them first. :)
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!
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!
Hi! I love this recipe. Would it be possible to use frozen berries, though?
That should be just fine, Cris!
I know this is an older post, but could I substitute strawberries for the blackberries? If I chop them up really small?
For sure!
I’m making these for a “berry dessert” family bake off on Saturday. I’ll let you know how it goes!
Can I freeze these?
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