Mixed Berry Crumble Bars (Gluten Free, Refined Sugar Free)

Mixed Berry Crumble Bars (Gluten Free, Refined Sugar Free)

There’s just something about summer time that makes me think… PIE. And with the Fourth of July around the corner, pie is particularly on my mind. I’m sure the fact that my favorite pies are of the berry variety also has a good deal to do with it. More than any other fruit, I love the way that raspberries, blueberries, and cherries lend themselves to pie dough.

What I don’t love is the process of making pie, particularly the crust. I have come across some fantastic pie crust recipes, in particular Bravetart’s Old Fashioned Pie Dough, this one from America’s Test Kitchen that uses vodka of all things, and I love this All Buttah Pie Dough from Erin McDowell. But even when the crust comes out as light and flaky as I could have dreamed, I just don’t enjoy it all that much.

This means that I often reach for other types of crusts and crumbles often made of oats, nuts, crushed cookies and am often playing around with formats. This brings me to the berry crumble/pie bars you’ve come here for.

These bars are tart, rich tasting, and just sweet enough with a crumbly topping and crust sandwiching an easy jammy berry filling. These would be perfect for a picnic, potluck, casual summer backyard get-together. They are closer in texture to a piece of pie than a granola bar, so serve them plated with a fork as you would most desserts (but I won’t say I haven’t eaten one with my fingers cold right out of the fridge… it was worth it). They are great served at room temperature, and freeze exceptionally well too so making them ahead is not only achievable but preferable. If you’re having trouble cutting them, make sure they are cool enough. I often pop any bars I make in the freezer for a bit before cutting to make it simple and clean.

I also love to eat leftovers, warmed briefly in a skillet or oven, with a scoop of vanilla ice cream.

A note: frozen berries are absolutely perfect for this recipe. You don’t have to miss out because you don’t have fresh berries on hand or they’re expensive in your area. Everyone needs (and can have) these bars!

Add these into your summer rotation for Memorial Day, July 4th, Labor Day or just a plain old Wednesday. These bars make it acceptable to eat pie at any time of day or night, which is really a cause for celebration on its own.

Watch Me Make My Mixed Berry Crumble Bars

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How To Make My Mixed Berry Crumble Bars

Step 1. Preheat the oven to 350 Degrees F. Line all sides of an 8×8 inch square baking pan with parchment paper and set aside.

Step 2. In a medium bowl, whisk together the flours, oats, coconut sugar, baking powder, ginger, and salt with a fork. Pour in the melted butter and mix with the fork to combine. It should look and feel like wet sand.

Step 3. Press about ¾ of the mix into the bottom of the baking pan. Place the remaining ¼ of crumble in the refrigerator and bake the crust for 10-12 minutes until lightly golden.

Step 4. While the crust bakes, make the filling. In a medium bowl, combine the thawed berries with the coconut sugar. Give the berries a rough mash with a fork to break them up. 

Step 5. Mix in the cornstarch, lemon zest, lemon juice, and vanilla.

Step 6. Pour the filling over the pre-baked crust and smooth it evenly with the back of a spoon or spatula. Top with the remaining ¼ of the crumble and bake for 30-35 minutes until lightly golden and lightly bubbling. 

Step 7. Cool the bars briefly at room temperature then transfer to the fridge until ready to serve. Lift from the baking pan and slice.

Step 8. Enjoy!

What Else Can I Use?

  • All purpose flour can be subbed in for the gluten-free flour.
  • Brown sugar or even granulated sugar can be subbed in for the coconut sugar.  If you use granulated, the bars will be lighter in color.
  • You can use frozen or fresh berries in this recipe, as indicated.
  • Feel free to double this recipe to feed a large crowd and bake for a bit longer, maybe 5-10 minutes is my estimation.
  • Blueberries and blackberries can also be used in the filling, I usually use whatever berries I have on hand.  

My Mixed Berry Crumble Bars are special because:

They’re a delicious spin on a crumble/pie that’s perfect for the Fourth of July

You can use frozen berries, so you can pull this recipe out any time of year!

You can use whatever berries your heart desires – I love blueberries and raspberries but you do you!

More Bar Recipes:

Salted Tahini Chocolate Chip Cookie Bars (Paleo)

Frosted Gingerbread Blondies (Grain Free, Gluten Free, Dairy Free)

The Best One-Bowl Gluten Free Fudge Brownies

The Ultimate Paleo Salted Blondies

If you make my Mixed Berry Crumble Bars, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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Mixed Berry Crumble Bars (Gluten Free, Refined Sugar Free)

Kat Ashmore
These bars are tart, rich tasting, and just sweet enough with a crumbly topping and crust sandwiching an easy jammy berry filling.
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert, Snacks
Cuisine American
Servings 12 Bars
Calories 195 kcal

Ingredients
  

Crumble Base + 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
  • 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 (I use 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
 

Make the crumble base and topping:

  • Preheat the oven to 350 Degrees F.
  • Line all sides of an 8×8 inch square baking pan with parchment paper and set aside.
  • In a medium bowl, whisk together the flours, oats, coconut sugar, baking powder, ginger, and salt with a fork.
  • Pour in the melted butter and mix with the fork to combine. It should look and feel like wet sand.
  • Press about ¾ of the mix into the bottom of the baking pan.
  • Press down to pack the crust with the back of a spatula or your palm. Place the remaining ¼ of the crumble in the refrigerator and bake the crust for 10-12 minutes until lightly golden.

While the crust bakes, make the filling:

  • In a medium bowl, combine the thawed berries with the coconut sugar. Give the berries a rough mash with a fork to break them up.
  • Mix in the cornstarch, lemon zest, lemon juice, and vanilla.
  • Pour the filling over the prebaked crust and smooth it evenly with the back of a spoon or spatula.
  • Top with the remaining ¼ of crumble and bake for 30-35 minutes until lightly golden and lightly bubbling.

Cool the bars briefly at room temperature then transfer to the fridge until ready to serve.

  • The colder the bars are, the cleaner they cut so I always refrigerate them for at least an hour or so before lifting out of the pan and slicing up.
  • Then lift out of the pan, slice, and enjoy! Cut bars should be stored in the fridge for up to 5 days.

Nutrition

Calories: 195kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 138mgPotassium: 42mgFiber: 3gSugar: 10gVitamin A: 248IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword bars, Berries, Berry Crumble, gluten free, Refined Sugar Free
Tried this recipe?Let us know how it was!

20 thoughts on “Mixed Berry Crumble Bars (Gluten Free, Refined Sugar Free)”

  • 5 stars
    They are very tasty! I had quite a time getting them out of the pan.
    Would it work if I greased the Pyrex well and not use parchment paper?

    • I highly recommend putting the whole pan in the freezer to firm up a bit before trying to get them out – they love to stick if they’re still a bit warm!
      I’ve found parchment works better for me here, but experimentation is always encouraged.
      Enjoy,
      Kat.

  • 5 stars
    I followed the recipe to a T. Turned out great!! They’re just sweet enough to feel like a treat, yet not too sweet to make me feel guilty for enjoying leftovers for breakfast. I served with almond reddi whip and mint leaves.

    • Leftovers for breakfast is a pastime that I may never give up – that sounds delicious!!
      Enjoy,
      Kat.

  • 5 stars
    Thank you so much for this recipe – the bars are absolutely delicious! I found that I had no flour, so I increased the almond flour and oats, and the crust/crumble still turned out great. Will definitely make more and share with friends!

  • 5 stars
    Hi Katherine, Thank you for this recipe. Outstanding! I particularly love the (less sweeet than jam) berries. So fresh.
    I should try to stick to a low fat diet. If you were to cut back on the butter in these crumble bars what would you try first? I was going to try 1/2 the butter and sub in pumpkin puree or applesauce. Or low fat yogurt? . What would you try first?
    Make no mistake, these berry crumble bars are perfect but if I could make them lower fat, I could eat them everyday!
    Thanks Beth

    • Hi Beth,
      I’m so glad you love these! I think I’d probably try applesauce first as it’s most in-keeping with the flavors, but bear in mind that may make them taste a little sweeter!
      Let me know how your experimenting goes!
      Enjoy,
      Kat.

  • 5 stars
    Really good! My first time using coconut sugar.

    Recipe calls for 3/4 cup of the crumble but there was about 2 cups of crumble made. I just used 3/4 of the total for the bottom and 1/4 of the total for the top. Am I missing something? Thanks!

    • I’m so glad you loved these, Lisa!
      Yes, I meant 3/4 of the total and 1/4 of the total – I’ve updated the recipe now!
      Enjoy,
      Kat.

  • 5 stars
    I made this recipe tonight! I had frozen cherries and blueberries on hand. I used regular all purpose flour but cut the amount in half and used more almond flour. I find 1/4 cup of the crumble isn’t enough for the top so I made a little bit of extra crumble and used about 1/2 cup for the top. This is a delicious recipe! Absolutely love the flavours and will definitely make again.

  • 4 stars
    I’m currently making these and taste-testing and can’t wait for the finished product! But…in the crust instructions you say to press 3/4 cup of the mix into the bottom of the pan to bake, then refrigerate the remaining 1/4 cup. Should that just be 3/4 and 1/4 if the whole mix? It makes more than just one cup. Thank you!

    • Christine, yes that’s what I meant! I’ve updated the instructions now.
      I hope you loved these as much as I do!
      Enjoy,
      Kat.

  • 5 stars
    These look delicious; I love fruit desserts. Would like to serve these at a family celebration in August. Do you think they can be easily picked up from a dessert table for a few hours in an air-conditioned house or would they need to stay in the fridge? Thanks!

    • Hi Kimberly,
      These will keep just fine at room temperature in an air-conditioned house. The base layer is purposely firm to allow for easy pick-up.
      Let me know how you all enjoy them!
      Kat

    • Hi Allie,
      They will freeze, yes, though the crumble layers will lose some crispness. I prefer to put them in the fridge where they last a week!
      Kat

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