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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. - The Yummy Bowl

Red Currant Crumble Bars (Gluten free)

Julia
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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine international
Servings 12 crumble bars
Calories 272 kcal

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INGREDIENTS
  

For The Berry Layer

  • 3 cups red currants
  • ½ cup brown sugar
  • 1 tablespoon cornstarch

For Crumble

  • 2 cups gluten-free flour
  • ⅔ cups brown sugar, you can use raw sugars here too
  • 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.
 
 
 

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NUTRITION

Calories: 272kcal
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