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Gluten-Free Lemon Berry Crumble Bars

A stack of moist Gluten-Free Lemon Berry Crumble Bars showing the thick berry filling and crumbly topping.
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Bake these easy gluten-free bars featuring a crisp shortbread base, a bright lemon berry filling, and a buttery crumble topping.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/2 cup gluten-free oat flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed

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

Notes

  • For a crispier crust, chill the pressed crust layer for 15 minutes before adding the filling.
  • If you use frozen berries, do not thaw them first; use them directly in the filling mixture.
  • The bars set best after cooling completely; cutting them warm results in a messy filling.

Nutrition

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