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Gluten-Free Lemon Berry Crumble Bars

A square slice of Gluten-Free Lemon Berry Crumble Bars featuring a thick crust, bright lemon layer, berry filling, and crumb topping.
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Make these easy, flavorful dessert bars featuring a gluten-free shortbread base, a bright lemon and mixed berry filling, and a crisp crumble topping.

Ingredients

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

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. Prepare the crust: In a medium bowl, whisk together the 1 1/2 cups gluten-free flour blend, almond flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk and vanilla extract until just combined.
  4. Press about two-thirds of the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes.
  5. Prepare the filling: While the crust bakes, gently toss the mixed berries, 1/2 cup sugar, cornstarch, lemon juice, and lemon zest in a separate bowl until the berries are coated.
  6. Prepare the crumble topping: In a small bowl, combine the remaining 1/2 cup gluten-free flour blend, brown sugar, almond flour, and 1/4 teaspoon salt. Cut in the 1/4 cup cold butter until crumbly.
  7. Remove the partially baked crust from the oven. Spread the berry filling evenly over the hot crust.
  8. Sprinkle the crumble topping evenly over the berry layer.
  9. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the bars cool completely in the pan on a wire rack (at least 2 hours) before lifting them out using the parchment paper overhang and cutting them into squares.

Notes

  • If using frozen berries, do not thaw them before mixing with the filling ingredients.
  • For a dairy-free version, substitute the butter with a solid, high-quality vegan butter alternative.
  • You can substitute the mixed berries with just blueberries or raspberries if preferred.
  • Store cooled bars in an airtight container at room temperature for up to 3 days.

Nutrition

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