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.
Instructions
STEP 1
- 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.
STEP 2
- In a medium bowl mix red currants, brown sugar and starch.
STEP 3
- In a separate large bowl whisk dry ingredients and then add cold butter and egg. For easier blending use dough pastry cutter.
- Whisk to combine well.
STEP 4
- 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.
STEP 5
- 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 the berries.
STEP 6
- Transfer to the oven for 35-45 minutes until currants become bubbly and crumble on top crispy.
- Take the crumble out and let it cool completely until cutting and serving.
Notes: Store sealed in airtight containers for 2-3 days at room temperature or up to 3 months.
Easy Gluten Free Desserts
Recipe
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
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Katrina Crandall
These red currant bars look absolutely amazing! I would truly love these as a snack or breakfast with coffee. Your favorite gluten free flour is the same as mine - I love King Arthur's Measure for Measure. It's the best stuff.
Julia
These are so good, they were gone in one day! Flour is good indeed!
Michelle
There appears to be an extra dry ingredient in the crumble mix which is not in the recipe. I think you need to correct it? It is the brown stuff in the bowl top right in the ingredients picture. I assume it is something like oat bran and would add texture and fibre to the crumble mix?
I'm trying this recipe with 1 cup of rolled oats added as, well, that's what I have in the pantry and I know they're good in crumbles (and gluten free), and I think this recipe would be stodgy with just flour.
I might stick some chia seeds in too 🙂
Julia | The Yummy Bowl
Brown stuff is brown sugar, I am working on re-doing the recipe soon with some new fresh high quality pictures.
Michelle
These are so delicious! I just finished making another batch today. Thanks for the recipe!
Julia | The Yummy Bowl
Thank you Michelle! So Glad you loved this fabulous recipe!
Nathan
What if I wanted 11x17 pan? Double everything?
Julia | The Yummy Bowl
I haven't tried this Nathan, I'd rather use two pans instead.
Felix Cecconi
Hi Julia, l’m seeing this from the UK. Could you please tell me the weight of one cup of your ingredients in gms.l’ve looked online but there seems to be various measurements.
Regards Felix.
Julia | The Yummy Bowl
hi Felix, this seems accurate: https://www.allrecipes.com/article/cup-to-gram-conversions/