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.
made these for our Bunco group last nite. So deliscious and easy to make. They all loved them
Nice!! So glad you gave the recipe a try, and that it was well received!!
Missing nutrition info on above recipes. GF is great but we still need to know calories and carbs etc.
Would it ruin the recipe to leave the egg out? My youngest has an egg allergy so I use alternatives (mostly applesauce) in a lot of baking recipes. But in this case I am considering following the recipe as is, but leaving egg out.
Hi Kate! I think the crust would fall apart without the egg — this recipe benefits from both the stickiness and moisture from the egg. I think applesauce could work and/or a combo of applesauce and a powdered egg replacer like Bob’s Red Mill’s!
Thank you! I will give that a try!
I LOVE this recipe and cannot wait to use it.
but wonder if this recipe be made using frozen berries?
I have a delicious mix of strawberries, blueberries and blackberries
That should be just fine, Rosalee — sounds delicious!!
Hi! :)
Regarding the Triple Berry Crumb Bars….
Can I substitute frozen berries vs fresh berries? Or will it change the recipe too much? Will it create more liquid? The cook time, the gf flour or ?
Sorry bout all the ???’s. I’m new to all this!!
Thank you for all you do!
Hi Cys! Yes you can use frozen berries – you don’t need to thaw them, but should plan on tacking a little bit of extra baking time!
Just made this and it’s amazing!! how do you recommend freezing this?
Amazing! You can wrap individual bars in saran wrap then place inside a freezer Ziplock bag and freeze.
If you incorporate gluten free oats what amount and how would you make that happen?
Hi Mary! I would need to do significant recipe testing to be able to say for sure!
Can you make these ahead and freeze?
Yes you can!
I am also sugar free and dairy free. Can I use substitute sugar in the recipes along with non-dairy products?
Hi Kathy! I haven’t tested this recipe with anything but granulated sugar so I can’t say for sure!
If I use frozen strawberry, blueberries, raspberries, blackberries how many cups should I use?
So good! I made these with a mix of berries including strawberries to total the right amount. I also added lemon zest (1 lemon) to the dry ingredients and lemon juice (1/2 a lemon) to the berries, and that made it all pop. Everyone asked for the recipe! It is the perfect summer treat to bring to a potluck or dinner party.
Oh I love that! So glad they were a hit, Megan!
OMG! I made this and everyone loved it. Will be making a lot more!!
I’m so thrilled this dish was a hit, Laura!! Thank you so much for your feedback and recipe rating!
If I use some strawberries with other berries, would I cut them in smaller size? Too much juice?
I think it should be fine! :)