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.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
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.
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Need a different visual? This recipe is also available as a story!
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
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!