Are you looking for a delicious gluten free dessert recipe that tastes like pie, but is much easier and faster to make? Look no further than Triple Berry Crumb Bars! A mixture of three types of fresh berries (feel free to use frozen) is blanketed over a simple shortbread crust. The same mixture is crumbled over the top then baked to perfection. These beautiful bars are the perfect combination of sweet and tart and a must for any dessert spread!
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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:
1.Preheat oven to 375 degrees then spray a 9x13” baking pan with nonstick spray and set aside.
2. 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.
3. 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.
4. 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.
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