Red Currant Crumble Bars (Gluten free)
These Red Currant Crumble Bars are gluten-free, super easy summer berry recipe that you can whip up in only a few minutes. Serve them for dessert, breakfast, or enjoy as a delicious snack during the day.
INGREDIENTS
For The Berry Layer
- 3 cups red currants
- ½ cup brown sugar
- 1 tablespoon cornstarch
For Crumble
- 2 cups gluten-free flour
- ⅔ cups brown sugar, you can use raw sugars here too
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 oz butter, chilled, cubed
- 1 egg
INSTRUCTIONS
- Preheat oven to 350F.
- Grease a 8x8 or 11x7 baking dish with butter or place a parchment paper so you can easily pull the crumble out of the dish when ready. I used an 11 X 7 baking dish.
- In a medium bowl mix red currants, sugar and starch.
- In a separate large bowl whisk dry ingredients and then add cold butter and egg.
- Whisk to combine well.
- Press about ⅔ of the ready-made dough into the baking dish. Even the surface as much as you can however it is not extremely important as you will be following with a layer of berries that will melt after baking.
- Spread your red currants mixture all over the dough and sprinkle leftover dough on top. I like to make large and small crumbles. Simply squeeze different sized chunks of dough between your fingers into balls and sprinkle all over.
- Transfer to oven for 35-45 minutes until currants are bubbly and crumble on top crispy.
- Take the crumble out and let it cool completely until cutting and serving.
VIDEO
NOTES
- Don't attempt to cut the bars when they're warm (unless you want to serve them as a simple crisp while hot with cold ice cream scoop), let them cool completely and settle.
- Store sealed in airtight containers for 2-3 days at room temperature or upto 3 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 272kcal
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