Despite the fact that school is still in session, the young men and I have slipped into a mid year perspective. We've been outside however much as could reasonably be expected blowing bubbles, going on strolls, and playing in the sand (volleyball court not sea shore #midwestproblems.) Dinners have been made on the fly when we're too ravenous to even think about staying outside any more, and going through the sprinkler has spent for night showers on progressively then one event. Viva summer!
In light of that, today I'm sharing the formula for Triple Berry Crumb Bars otherwise known as summer in sweet structure! I made these as a sweet and simple Mother's Day pastry thought however we'll be preparing them throughout the entire season as they're pressed with three of summer's juiciest berries: blueberries, raspberries, and blackberries. The new berries territory sandwiched between a straightforward scrap blend that goes about as both the covering and piece besting. I am totally joined to each berry in this formula, incidentally, as you can really taste them all separately!
Growing up I had a weakness in my heart for the Triple Berry Pie from Perkins (or was it Village Inn?) which these bars were roused by. Pie in bar structure – how terrible could that be?! Indeed, better, since they are such a great amount of simpler to make. No moving, creasing and hot asking required (all means to making without gluten pie, in my experience.)
- 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.
- 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 (and get better, in my opinion!) so store in the refrigerator if not eaten within 24 hours.
Read more our recipe Unicorn Cookies Make Magic with this Easy Recipe #desserts #cakerecipe #chocolate #fingerfood #easy
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