Double Berry Crumb Bars
There are some things I have REALLY missed since going gluten free. Among them are crumb bars!!! It's like a berry pie that you can pick up with your hands and stuff your face with all at one time. Those days of longing are now over! These gluten-free double berry bars are everything I hoped for and more! And they really do taste even better after they have sat for a couple of days and really absorbed all those amazing fresh flavors. You can also use any berries you want in this recipe...I just really love blueberries and strawberries! Enjoy!
Find Original recipe at iowagirleats.com
Ingredients
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 3 c.
- sugar - 1 cup (divided)
- brown sugar - 1/2 c.
- baking powder - 1 tsp
- cinnamon - 1-1/2 tsp
- salt - 1/4 tsp
- vanilla - 1 tsp
- egg - 1 large
- butter (unsalted, cold) - 1 c. (2 sticks)
- blueberries (fresh) - 2 c.
- strawberries (fresh, chopped) - 2 c.
Instructions
- Preheat oven to 375 degrees then spray a 9x13” baking pan with nonstick spray and set aside.
- In a medium-sized bowl add berries and 1/2 cup white sugar
- In a large bowl, stir together 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. You can also toss everything into a food processor and pulse until the butter is in small crumbles, kind of like chunky sand. If you do that though, make sure that the vanilla gets incorporated since it tends to get stuck to the bottom of the food processor bowl.
- Scoop a little more then half the crumb mixture into prepared pan then firmly press into an even layer. Make sure to press it down really well so that the bottom won't fall apart when you try to pick it up later.
- 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, so store in the refrigerator if not eaten within 24 hours.
