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Gluten-Free Lemon Berry Crumble Bars

A single square of Gluten-Free Lemon Berry Crumble Bars featuring a thick crust, bright yellow lemon filling, dark berry layer, and oat crumble topping.
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Make these easy, bright, and zesty gluten-free bars featuring a shortbread base, tart lemon filling, mixed berries, and a crisp oat crumble topping.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 large egg white
  • 1 cup mixed berries (fresh or frozen)
  • 2 tablespoons granulated sugar (for topping)
  • 1/4 cup gluten-free rolled oats (for topping)
  • 1 tablespoon cold unsalted butter (for topping)

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 base: In a medium bowl, whisk together the gluten-free flour blend, 1/2 cup oats, brown sugar, and salt. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk until the mixture just comes together. Press about two-thirds of this mixture evenly into the bottom of the prepared pan to form the crust. Bake the crust for 12 minutes.
  4. Prepare the lemon filling while the crust bakes: In a small bowl, whisk together the lemon juice, 1/4 cup granulated sugar, cornstarch, lemon zest, and egg white until smooth.
  5. Gently spread the mixed berries over the partially baked crust. Pour the lemon filling mixture evenly over the berries.
  6. Prepare the crumble topping: In a separate small bowl, combine the remaining 1/4 cup oats, 2 tablespoons granulated sugar, and 1 tablespoon cold butter. Use your fingers to mix until crumbly. Sprinkle this topping evenly over the lemon layer.
  7. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is mostly set.
  8. 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 squares.

Notes

  • For a crispier topping, you can add 1/4 cup of almond flour to the crumble mixture.
  • If using frozen berries, do not thaw them before adding them to the bars.
  • Chill the bars for 30 minutes after cooling completely to help the filling set firmly before slicing.

Nutrition

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