Triple Berry Crumb Bars

These triple berry crumb bars are a simple homemade dessert made with a gluten-free crumb crust and a fresh mix of blueberries, raspberries, and blackberries. Perfect for picnics, potlucks, and everyday baking, this easy berry bar recipe features a golden crumb topping and a juicy fruit filling. Ideal for gluten-free desserts, berry recipes, and make-ahead treats that slice well and store easily for busy weeks.

Ingredients

• 3 cups + 1 heaping tablespoon gluten-free baking flour blend with binder, divided
• 1 cup granulated sugar, divided
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup cold butter or vegan butter (2 sticks), cubed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 6 oz raspberries
• 6 oz blackberries

Instructions

1. Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking pan with nonstick spray and set aside.
2. In a medium bowl, combine the blueberries, raspberries, blackberries, 1/2 cup granulated sugar, and the heaping tablespoon of gluten-free flour. Stir gently and set aside.
3. In a large mixing bowl, whisk together the remaining 3 cups of gluten-free flour, remaining 1/2 cup granulated sugar, brown sugar, baking powder, cinnamon, and salt.
4. In a small bowl, whisk the egg and vanilla together. Add the egg mixture and cubed butter to the dry ingredients. Stir with a fork, then switch to a pastry cutter or use your fingers to work the mixture until it forms small buttery crumbles.
5. Transfer a little more than half of the crumb mixture into the prepared pan. Press firmly into an even crust.
6. Spread the berry mixture evenly over the crust.
7. Squeeze handfuls of the remaining crumb mixture to form clumps, then distribute them evenly over the berries.
8. Bake for 38–40 minutes, rotating the pan halfway through. If the topping begins to brown too quickly, cover with foil at the halfway point, then remove the foil for the final 8–10 minutes to help the crumble turn golden.
9. Let the bars cool completely before slicing into squares. Store in the refrigerator if not serving within 24 hours; the bars soften and become even better as they sit.

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Tips

• Use very cold butter for the best crumb texture.
• Press the bottom crust firmly to prevent crumbling when sliced.
• If the berries release too much liquid, add an extra tablespoon of flour to the filling.
• Rotate the pan halfway through baking for even browning.
• For clean slices, chill the baked bars for at least 1 hour before cutting.

Variations and Substitutions

• Fruit swaps: Use strawberries, cherries, or a frozen berry mix (no thawing needed).
• Spices: Add nutmeg or cardamom for extra flavor complexity.
• Butter alternatives: Vegan butter works well; avoid soft margarine, as it won’t create proper crumbles.
• Flour options: This recipe requires a gluten-free blend with binder (like xanthan gum). All-purpose flour can be substituted 1:1 if gluten is not a concern.
• Citrus twist: Add 1 teaspoon lemon zest to the berry mixture for brightness.

FAQs

Can I use frozen berries?
Yes. Add the flour directly to them and bake without thawing. You may need to add 5–10 minutes of bake time.

Why is the topping browning too quickly?
Every oven heats differently. Covering the pan with foil halfway through prevents over-browning while letting the bars bake through.

How long do the bars keep?
They stay fresh for 3–4 days in the refrigerator.

Can I freeze them?
Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge.

Why did my bars turn soft?
Berry juices naturally soften the crust as the bars sit. Refrigeration helps maintain texture.

Serving Suggestions

• Serve slightly chilled or at room temperature.
• Add a scoop of vanilla ice cream or a dollop of whipped cream.
• Cut into small squares for dessert trays, picnics, or lunchbox treats.
• Pair with coffee or tea for an afternoon snack.

Why You’ll Love This Recipe

• A perfect blend of sweet berries and buttery crumble.
• Easy to make with simple pantry ingredients.
• Flexible recipe that works with fresh or frozen berries.
• Makes a large batch—great for gatherings, potlucks, and meal prep.
• Delicious texture that becomes even better the next day.