Description
These simple yet deliciously jammy triple berry crumble bars are loaded with fresh and juicy raspberries, blackberries, and blueberries. Baked on a 6 ingredient gluten free shortbread crust and naturally sweetened, these berry crumble bars are quick, easy, and perfect for your summer celebrations!
Ingredients
Scale
Shortbread crust:
- 3 cups (375 g) gluten-free measure-for-measure flour*
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (226 g) unsalted vegan butter, melted and cooled to room temperature
- 1/2 cup (120 mL) maple syrup
- 1 tsp vanilla extract
Berry Filling:
- 9 ounces (255 g) fresh or frozen raspberries
- 9 ounces (255 g) fresh or frozen blackberries
- 9 ounces (255 g) fresh or frozen blueberries
- 3 tbsp cornstarch or arrowroot starch
- 2-3 tbsp lemon juice (about 1 lemon)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 375F, and line a 9×9 baking pan with parchment paper. Measure out all ingredients.
- Make the shortbread crust: In a large bowl, whisk together the flour, cornstarch, baking powder, and sea salt. Add in the melted butter, maple syrup, and vanilla extract, and use a fork to gently mix the mixture until it resembles a thick dough and the dry flour is fully absorbed into the liquid.
- Make the crust: Spoon about 2/3 of the shortbread dough into your prepared pan, and press the dough to be an even crust that touches the walls of the pan. Poke a few holes into the dough. Cover the remaining 1/3 of the crumble dough in the bowl, and set aside.
- Bake: Bake the crust for 10 minutes in the oven. Once baked, remove the crust from the oven, and keep the oven running.
- While the crust is baking, make the berry filling: In a large bowl, add the raspberries, blackberries, blueberries, cornstarch, lemon juice, maple syrup, and vanilla extract. Use a fork to mash about half of the berries and mix to evenly coat in all of the ingredients. If you’re using frozen fruit, you won’t really be able to mash the berries- that’s okay! Just toss to evenly coat.
- Assemble the bars: Add the berry mixture to the baked shortbread crust, and top with the remaining crumble dough, evenly coating the top of the berries.
- Bake: Place the baking pan back into the oven to bake for another 35-37 minutes, or until the crumble on top is lightly golden brown.
- Remove and cool: Remove the bars from the oven, and allow them to cool for 30 minutes in the pan, then transfer to a cooling rack to cool completely before slicing.
- Slice and serve! Enjoy as is or with a scoop of vegan vanilla ice cream. Enjoy!
Notes
Gluten free flour: I recommend using King Arthur Measure for Measure gluten free flour. It’s my favorite! Bob’s will act a bit differently here. Still good, but I prefer King Arthur. If you’re using another gluten free flour blend, please make sure that it contains xanthan gum.
Not gluten free? Swap in an equal amount of regular all purpose flour.