Gluten Free Berry Crumble Bars

These bars are bursting with fresh flavor from the berries and you would never know they are gluten free. Start by making an easy shortbread-like layer for the bottom. Spoon the berry filling on top and then sprinkle on the crumble topping. Finish them off with a drizzle of a lemon glaze to really bring out the best flavor in the berries.

Gluten Free Berry Crumble Bars

Prep Time: 10 minutes Cook Time: 60 minutes

Yield: 9-12 bars

Ingredients:

Base:

• 1 cup gluten free 1 for 1 flour- I used Bob’s Red Mill

• 1/2 cup chickpea flour (or just use another 1/2 cup gluten free flour)

• 1/4 teaspoon salt

• 1/3 cup light brown sugar

• 1/2 teaspoon baking powder

• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

• 4 tablespoons water

Filling:

• 1 cup berries (frozen or fresh)

• 1/2 cup berry jam (I used Bonne Maman Mixed Berries Preserves)

• 1 lemon, zest and juice

• 1 tablespoon gluten free flour

Crumble Topping:

• reserved 1/3 of the base layer

• 1/3 cup old fashioned oats

• 1/4 cup light brown sugar

• 1/2 teaspoon cinnamon

Optional Icing Drizzle:

• 1/2 cup powdered sugar

• juice of half a lemon or 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350 degrees. Line an 8 x 8 inch baking dish with parchment paper and spray with nonstick cooking spray.

2. Make the base: In a medium bowl, stir together the flours, salt, brown sugar, and baking powder. Add the butter pieces and use a pastry cutter or two forks to cut in the butter until it’s in small pieces. Add about 4 tablespoons of water, or until the dough is able to be pressed together. Place 2/3 of the dough (about 2 cups) into the baking dish and press down evenly. Set aside the rest of the dough for the topping. Bake for 20 minutes.

3. Make the filling: In a small bowl, stir together the berries, jam, lemon zest, lemon juice, and gluten free flour.

4. Make the topping: in the bowl with the remaining base dough, add the oats, light brown sugar, and cinnamon. Stir together.

5. Spoon the berry filling over the precooked base layer. Sprinkle the topping over the filling. Bake for 40 minutes, or until crust is golden brown and berries are bursting.

6. Allow to cool before cutting into the bars.

7. If using the icing drizzle, whisk together the powdered sugar and lemon juice or milk. Drizzle over the cooled bars. Store the bars covered in the refrigerator.

Notes:

• Gluten free flour: make sure to use a 1:1 gluten free flour. My favorite is King Arthur Flour gluten free measure for measure, but I’ve also had good results with Bob’s Red Mill 1:1 as well.

• Regular flour: If using all purpose flour instead of gluten free, you may need to adjust the water in the base layer a little. Add a tablespoon at a time until the dough is able to come together.

Other gluten free Recipes