Welcome berry season with Triple Berry Crumb Bars, aka summer in dessert form! Three of summer’s juiciest berries: 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. 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
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 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.)
These gluten free dessert bars travel very well and make a great addition to any summer potluck, BBQ, or picnic. They’re also perfect for baby and bridal showers. Mom would love one for Mother’s Day. They’re versatile, is what I’m trying to say! ;) As written, the recipe for Triple Berry Crumb Bars is gluten-free and easily made dairy-free. They soften and get better as they sit, so make a day ahead of time for the best results. Alrighty, let’s bake!
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 granulated sugar and 1 heaping Tablespoon gluten-free flour (I like King Arthur Gluten-Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for gluten free baking). Set the berries aside.
In a large bowl, stir together 1/2 cup each granulated and brown sugar, 1 teaspoon each baking powder and cinnamon, 1/4 teaspoon salt, and 3 cups gluten-free flour. No matter what gluten free flour baking blend you use be sure it includes a binder like xanthan gum, 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. I hope you love this sweet and easy berry-packed recipe – enjoy!
More Dessert Recipes to Love
Gluten Free Blueberry Crisp Gluten Free Blueberry Pie Bars Gluten Free Strawberry Muffins Gluten Free Lemon Bars Homemade Lemon Curd Gluten Free Chocolate Chip Cookies Gluten Free Angel Food Cake Soft & Chewy Gluten Free Sugar Cookies
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