DISCLAIMER: I know this picture is bad. . . very bad in fact. But it is the best i could do since my camera died. 😦 The alternative was to withhold this delicious recipe from you until I could obtain a camera, and that seemed very sad to me. So, I used my phone and did the best I could.
Now, on to more important things. It’s time to use up those summer berries you have. Blueberries in particular are in season so grab some and make this soon. It is delicious.
I needed to make something for a men’s Bible study that was being held at our house tonight and thought these sounded good to try. I found the original recipe on “Smitten Kitchen“. If you don’t need these Gluten Free then just jump on over to her page for her recipe. You’ll be glad you did. She has fabulous pictures too!
I actually made these into “Mixed Berry Crumb Bars” because I had 2 cups of blueberries (rather than 4 cups like the recipe requires) and a bunch of fresh strawberries. So, I just used both. I think you could make these with raspberries or blackberries also and have great, flavorful results.
Oh, and these are SUPER easy. I promise. 🙂
So, here we go.
Blueberry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
1 tsp xanthan gum
3 cups GF flour (I used 1 1/2 cups finely ground white rice flour and 1 1/2 cups tapioca flour)
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries (or berries of your choice)
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Line a 9×13 pan with parchment paper. I find that this is SOOOOO helpful in being able to easily remove the bars.
2. In a medium bowl, stir together 1 cup sugar, 3 cups GF flour, xanthan gum and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 -55 minutes, or until top is slightly brown. Cool completely before cutting into squares. I actually let mine cool for about 30 min and then put them in the fridge for an hour. They were very easy to cut into nice even bars.