Triple Berry Crumb Bars is a sweet and easygluten-free dessert recipe that's packed with fresh, juicy berries. Made with fridge and pantry staples, this recipe comes together in minutes.
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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 with1/2 cup white sugarand 1 heaping Tablespoongluten-free flour (I use King ArthurGluten-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 cupsgluten-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 plaingluten-free flour like almond flour, coconut flour, etc.
Add 1 cup(2 sticks) cold butter or vegan buttercut into cubes plus1 large egg whisked with1 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 Blueberry Pie Bars
- Gluten Free Strawberry Muffins
- Gluten Free Lemon Bars
- Homemade Lemon Curd
- Gluten Free Chocolate Chip Cookies
- Gluten Free Angel Food Cake
- Strawberry Shortcake Icebox Cake
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Triple Berry Crumb Bars
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dairy freegluten freevegetarian
5/5 (20 REVIEWS)
Description
Triple Berry Crumb Bars is a sweet and easygluten-free dessert recipe that's packed with fresh, juicy berries. Made with fridge and pantry staples, this recipe comes together in minutes.
Ingredients
serve a crowd
- 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.
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131 Comments
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Cheryl 06.09.2024 made these for our Bunco group last nite. So deliscious and easy to make. They all loved them
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- Kristin 06.12.2024
Nice!! So glad you gave the recipe a try, and that it was well received!!
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- Barb 06.06.2024
Missing nutrition info on above recipes. GF is great but we still need to know calories and carbs etc.
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- Kate 05.30.2024
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.
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- Kristin 05.30.2024
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!
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- Kate 05.30.2024
Thank you! I will give that a try!
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- Rosalee Adams 05.22.2024
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 blackberriesReply
- Kristin 05.22.2024
That should be just fine, Rosalee —sounds delicious!!
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- Cys 04.24.2024
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!Reply
- Kristin 04.29.2024
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!
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- Dani 04.09.2024
Just made this and it’s amazing!! how do you recommend freezing this?
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- Kristin 04.09.2024
Amazing! You can wrap individual bars in saran wrap then place inside a freezer Ziplock bag and freeze.
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- Mary 12.14.2023
If you incorporate gluten free oats what amount and how would you make that happen?
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- Kristin 12.15.2023
Hi Mary! I would need to do significant recipe testing to be able to say for sure!
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- Mary 12.14.2023
Can you make these ahead and freeze?
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- Kristin 12.15.2023
Yes you can!
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- Kathy 11.10.2023
I am also sugar free and dairy free. Can I use substitute sugar in the recipes along with non-dairy products?
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- Kristin 11.10.2023
Hi Kathy! I haven’t tested this recipe with anything but granulated sugar so I can’t say for sure!
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- Mary R 08.30.2023
If I use frozen strawberry, blueberries, raspberries, blackberries how many cups should I use?
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- Megan R 07.02.2023
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.
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- Kristin 04.02.2024
Oh I love that! So glad they were a hit, Megan!
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- Laura 05.16.2023
OMG! I made this and everyone loved it. Will be making a lot more!!
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- Kristin 05.17.2023
I’m so thrilled this dish was a hit, Laura!! Thank you so much for your feedback and recipe rating!
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- Sue 06.03.2022
If I use some strawberries with other berries, would I cut them in smaller size? Too much juice?
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- Kristin 06.07.2022
I think it should be fine! :)
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- Deb 04.07.2022
Just put this together for the grands. Thanks much for including dairy free with your gf recipes. It covers all the bases for me. Spring analogy there.???? Thanks!
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- Kristin 04.07.2022
I love it, Deb!! Hope all the kids (and you!!) love them!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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