Triple Berry Crumb Bars

Descr�pt�on Tr�ple Berry Crumb Bars �s a sweet and easy gluten-free dessert rec�pe that's packed w�th fresh, ju�cy berr�es. Made w�th fr�dge and pantry staples, th�s rec�pe comes together �n m�nutes.

�ngred�ents

SERVE A CROWD

• 3 cups + 1 heap�ng Tablespoon gluten-free �measure for measure� or �all-purpose" flour, d�v�ded (could use regular all-purpose flour �f you don�t need to eat GF)
• 1 cup wh�te sugar, d�v�ded
• 1/2 cup brown sugar
• 1 teaspoon bak�ng powder
• 1 teaspoon c�nnamon
• 1/4 teaspoon salt
• 1 cup (2 st�cks) cold butter or vegan butter, cubed
• 1 large egg
• 1 teaspoon van�lla
• 1 p�nt blueberr�es
• 6oz raspberr�es
• 6oz blackberr�es

D�rect�ons

1. Preheat oven to 375 degrees then spray a 9x13� bak�ng pan w�th nonst�ck spray and set as�de.
2. �n a med�um-s�zed bowl add berr�es, 1/2 cup wh�te sugar and heap�ng Tablespoon gluten-free flour then gently st�r to comb�ne and set as�de.
3. �n a large bowl, st�r together rema�n�ng 3 cups gluten-free flour, rema�n�ng 1/2 cup wh�te sugar, brown sugar, bak�ng powder, c�nnamon, and salt. Wh�sk egg and van�lla together �n a small d�sh then dr�zzle over the flour m�xture and add cubed butter. Use a fork to st�r everyth�ng together then sw�tch to a pastry cutter or use your f�ngers to blend unt�l small crumbles of butter rema�n. Scoop a l�ttle more then half the crumb m�xture �nto prepared pan then f�rmly press �nto an even layer. Pour berr�es over crust then spread �nto an even layer. Squeeze handfuls of rema�n�ng crumble �nto clumps w�th your hands then crumble evenly over berr�es.
4. Bake for 38-40 m�nutes or unt�l crumble topp�ng �s l�ght golden brown, rotat�ng bak�ng pan 180 degrees halfway through. Check on bars at the halfway mark then place a p�ece of fo�l on top �f crumble topp�ng �s brown�ng too qu�ckly. Uncover for the last 8-10 m�ns to let crumble get golden brown. Cool bars completely before cutt�ng �nto small squares and serv�ng. Bars soften as they s�t (and get better, �n my op�n�on!) so store �n the refr�gerator �f not eaten w�th�n 24 hours.

Recipe Adapted From iowagirleats