These Red Currant Crumble Bars are gluten free, super easy summer berry recipe that you can whip up in only few minutes. Serve them for dessert, breakfast or enjoy as a delicious snack during the day.
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Ever wondered what to do with so many fresh red currants? I have a perfect recipe solution for you which actually works beautifully with other berries and fruits as well.
Whenever you have extra berries here and there just make crumble bars or a berry cobbler with them or pop them in the freezer and save for later.
This crumble recipe is super easy and in only few simple steps you can make bunch of snacks for the whole week. They also freeze really well!
What is the difference between red and black currants?
Personally, I like all the currants, white, red or black. Red has a sweet and sour taste and black has a stronger sweet-tart flavor. Both of the currants give a lot of flavors when adding to your baking recipes, paired with salty crumble on top, this recipe is definitely a winner!
Ingredients for Red currant crumble bars (Gluten free) recipe
For this recipe, you can use both either fresh or frozen red currants. I actually used half and a half for this recipe.
For berry layer
- red currants
- brown sugar
- cornstarch
For Crumble
- gluten free (baking) flour
- brown sugar
- baking powder
- salt
- butter
- egg
This recipe makes about 12 small crumble bars.
My Favorite Equipment For This Recipe
How To Make Red currant crumble bars (Gluten free)
STEP 1
- Preheat oven to 350F.
- Grease a 8×8 or 11×7 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, 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.
If you love this dessert recipe, you might also like
- Blueberry Peanut Butter Overnight Oats
- Strawberry Pistachio Galettes From Cottage Cheese Dough
- Easy Healthy Banana Bread Cake(Gluten-free)
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 upto 3 months.
That’s it, a super easy crumble bars recipe for you. Hope you enjoy!
Love,
Julia
Hungry for more yummy gluten-free recipes? Check out those AMAZING Gluten-free recipe Cookbooks that you just need to read:
The How It Can Be Gluten Free, Over 100 Gluten Free Recipes and Eat Happy: Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods For A Joyful Life
Red Currant Crumble Bars (Gluten free)
Ingredients
For The Berry Layer
- 3 cups red currants
- ½ cup sugar
- 1 tbsp cornstarch
For Crumble
- 2 cups gluten-free flour
- ⅔ cups sugar
- 1 tsp baking powder
- ½ tsp salt
- 5 oz butter chilled, cubed
- 1 egg
Instructions
- Preheat oven to 350F.
- Grease a 8×8 or 11×7 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.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
DID YOU MAKE THIS RECIPE?
If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.
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.
These are so good, they were gone in one day! Flour is good indeed!