Triple Berry Crumb Bars (GF)
Triple Berry Crumb Bars is a sweet and easy gluten-free dessert recipe that’s packed with fresh, juicy berries. Made with fridge and pantry staples, this recipe comes together in minutes.
Hello, hello – I hope you had a wonderful week! School is still in session though the boys and I have easily and unknowingly slipped into a summer state of mind. I thought it was Friday starting on Tuesday – which usually makes for a tortuously long week – but it’s simply because each day has felt more carefree then the previous. The little boys and I have been outside as much as possible blowing bubbles, going on walks, drawing with chalk, 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 (though definitely not on “beach” day – I’m not that chill.) Here in the Midwest, spring is really just a word, as we seem to go straight from winter into summer with a few thunderstorms in between. And, although this winter was one of the longest I can remember, it now feels like a distant memory. Viva summer!!!
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
Hello, hello – I hope you had a wonderful week! School is still in session though the boys and I have easily and unknowingly slipped into a summer state of mind. I thought it was Friday starting on Tuesday – which usually makes for a tortuously long week – but it’s simply because each day has felt more carefree then the previous. The little boys and I have been outside as much as possible blowing bubbles, going on walks, drawing with chalk, 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 (though definitely not on “beach” day – I’m not that chill.) Here in the Midwest, spring is really just a word, as we seem to go straight from winter into summer with a few thunderstorms in between. And, although this winter was one of the longest I can remember, it now feels like a distant memory. Viva summer!!!
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.
- Read more please visit : https://iowagirleats.com/2018/05/11/triple-berry-crumb-bars/
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