Print

Gluten-Free Lemon Berry Crumble Bars

A single serving of Gluten-Free Lemon Berry Crumble Bars with a thick oat crumble topping and bright lemon and berry layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these layered bars featuring a crisp gluten-free base and topping sandwiching a tart lemon and sweet mixed berry filling.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (fresh or frozen, do not thaw)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch or tapioca starch
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the gluten-free flour blend, oats, almond flour, both sugars, and salt for the crust/crumble.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Remove 1 1/2 cups of this mixture and set it aside for the topping.
  5. To the remaining crumb mixture in the bowl, add the egg and vanilla extract. Mix until just combined into a soft dough.
  6. Press this dough evenly into the bottom of the prepared pan to form the base layer.
  7. In a separate small bowl, gently toss the mixed berries with the 1/4 cup sugar, cornstarch, lemon juice, and lemon zest until the berries are coated.
  8. Spread the berry mixture evenly over the base layer.
  9. Sprinkle the reserved 1 1/2 cups of crumb mixture evenly over the fruit layer.
  10. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  11. Let the bars cool completely in the pan on a wire rack (at least 2 hours) before lifting them out using the parchment overhang and cutting them into 16 squares.

Notes

  • To prevent a soggy bottom crust, ensure your butter is very cold when mixing the base.
  • If using frozen berries, do not thaw them before mixing with the starch and juice.
  • For the best texture, allow the bars to cool fully before slicing; this helps the gluten-free structure set.

Nutrition

Find it online: https://cookifyme.com/gluten-free-lemon-berry-crumble-bars/