Gluten-Free Blackberry Crumb Bars (Vegan, Allergy-Free)
These super easy Gluten-Free Blackberry Crumb Bars are vegan, allergy-free, and loaded with sweet juicy blackberries! Made with a sweet dairy-free buttery crust and crumb topping, these blackberry bars are a healthy dessert recipe served warm like a slice of pie with melty ice cream and a fork or eaten cold with your hands!
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 9 Bars 1x
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
For the Crust and Crumb:
- 1 Cup Gluten-Free All-Purpose Flour
- 1/2 Cup Brown Rice Flour*
- 1 TB Milled Flax Seed + 2 TB Water
- 1/2 Cup Granulated Erythritol (or preferred granulated sugar)
- 1/4 Cup Brown Sugar Erythritol (or preferred light brown sugar)
- 1/2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 4 TB (1/2 a stick) Vegan/Soy-Free Butter (cold and cubed)
For the Blackberries:
- 2 1/4 Cup (about 12 oz) Fresh Blackberries**
- 1 TB Corn Starch or Arrowroot Starch
- 1/4 Cup Granulated Erythritol (or preferred granulated sugar)
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, combine all the crust ingredients except the cold butter and mix together.
- Once mixed, add in the cold and cubed butter, kneading it in with your hands until the dough becomes sandy and hold shape if pressed.
- Line an 8x8 inch baking pan with parchment paper*** and press about 2/3 of the dough into the bottom of the pan, about 1/4 inch thickness. Place the pressed dough in the fridge along with the bowl of extra crumble.
- In another bowl, combine the blackberries, starch, and sweetener. Toss together gently to coat the berries.
- Take the chilled dough out of the fridge and add the berry layer to the crust, leave a little room around the sides for less messy bars. Sprinkle the reserved crust dough over the top of the berry layer to create the crumble.
- Bake the bars in the preheated oven for 24-30 minutes.
- Remove and let the bars cool slightly before chilling completely in the fridge (keep them in the pan when chilling*).
Notes
*You can use more all-purpose instead of using the brown rice flour.
**If using frozen blackberries, thaw and drain first.
***I lined my pan by cutting two strips of parchment to cover all four sides of the pan.
****You can cover the chilling pan of bars with foil while in the fridge if leaving them overnight. If you do, cut a few slits in the foil to prevent moisture build-up.
Nutrition
- Serving Size: 1 Bar