Gluten-Free Berry Delicious One Pan Fruit Crisp Bars
You won't want to wait until these delicious, gluten-free dessert bars cool to bite into one, but do yourself a favor and let them chill and crisp up for the full flavor and effect.
Makes 16 small bars or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan…they will come out a little thicker in larger pan. Megs and I used a 9 x 13 glass pan as the smaller pan just seemed too small for these yummy treats!
- 2 cups Bob’s Red Mill GF rolled oats
- 1 ½ cup Pamela’s GF Baking Mix flour
- ¼ C Coconut flour
- 1 cup light brown sugar
- ½ teaspoon sea salt
- 1 stick plus 4 tablespoons unsalted butter, melted or coconut oil
- 2 teaspoon cornstarch or arrowroot (optional, but helps firm up the filling)
- 2 tablespoon lemon juice
- 2 tablespoon cane sugar, divided
- 2 cups small-diced rhubarb (from about 1 1/2 medium stalks. NOTE: If rhubarb is out of season, use peaches, plums, or any favorite summer stone fruit!)
- 2 cups small-diced strawberries or other berries
- Powdered sugar, for decoration, if desired
- Heat oven to 375 degrees.
- Place oats, flours, brown sugar, and salt in bottom of baking pan and mix. Pour melted butter or coconut oil over flour, and stir until crumbles form. Set aside 1 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
- Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second tablespoon of sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden.
- Let cool in pan; Do this in the fridge, where they become crisp once chilled (less so at room temperature).
- Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.