Need a quick, easy summer dessert? These mixed berry crumble bars have all the summery goodness of berry pie, but in an easy-to-make bar form (prep time is only 15 minutes!).
“These bars are casual enough for a picnic, backyard BBQ, or a plain old Wednesday afternoon, but still feel special enough to plate up with a scoop of vanilla ice cream,” says Kathleen Ashmore, creator of this recipe and author of the best-selling cookbook Big Bites. This recipe lends itself easily to variations, like adding a sprinkle of chopped nuts into the crumble for extra crunch, or swapping the lemon zest for orange zest for a citrus twist.
Ingredients
Crumble Base and Topping
- 1 cup gluten-free all purpose flour
- ¼ cup blanched almond flour
- 1 cup old-fashioned rolled oats, certified gluten-free if you are gluten-free
- ⅔ cup coconut sugar
- 1/2 tsp baking powder
- ¼ teaspoon ground ginger
- 1/2 tsp kosher salt
- ½ cup unsalted butter, melted (regular or plant-based)
Mixed Berry Filling
- 2 cups mixed berries: (Kat uses strawberries and raspberries here) thawed and drained if frozen
- 2 tablespoons coconut sugar
- 2 tbsp cornstarch
- Zest and juice from one lemon
- 1 tsp vanilla extract
Instructions
- Start by preheating your oven and lining your baking pan.
- Mix up your crumble, press most of it into the base, and bake briefly to give it a head start.
- While that’s in the oven, stir together the berry filling – it’s as simple as a quick mash and mix.
- Pour the jammy goodness over the base, top with the reserved crumble, and bake again until golden and bubbling.
- Let them cool fully (the hardest part, I know), then refrigerate before slicing. This step is key for neat, clean bars.
- Enjoy!
