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.
Ever wondered what to do with so many fresh red currants? I have a perfect recipe solution for you that actually works beautifully with other berries and fruits as well.
Whenever you have extra berries here and there just make berry crumble bars or a berry cobbler, eat them right away or freeze for later. They are great even after thawing!
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, 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.
FAQ
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!
That's it, a super easy berry crumble bars recipe for you. Hope you enjoy it!
Love,
Julia
Easy Gluten Free Desserts
Red Currant Crumble Bars (Gluten free)
INGREDIENTS
For The Berry Layer
- 3 cups red currants
- ½ cup sugar
- 1 tablespoon cornstarch
For Crumble
- 2 cups gluten-free flour
- ⅔ cups sugar
- 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.
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.
PRIVATE NOTES
Need a different visual? This recipe is also available as a story!
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!