A triple berry bar with a tall glass of milk.
Desserts, Gluten free

Berry-licious triple berry bars

1 comment

Fresh strawberries, blackberries and blueberries give triple berry bars a delicious tart-sweet flavor. It’s perfect for a dessert, breakfast or afternoon snack.

A triple berry bar with a tall glass of milk.
Triple berry bars feature strawberries, blackberries and blueberries

Triple berry bars are a tasty snack to bring to meetings, brunches or church groups. These can be easily made gluten free as well if you use certified gluten free oats (not manufactured in a facility that mills flour) and a good all purpose 1:1 gluten free flour blend.

When fresh summer berries are in season, these triple berry bars are a wonderful treat to make. If you buy allot of berries from your local farm stand a good tip is to lay them out flat on baking sheets lined with parchment paper. Put them in the freezer until the berries are almost frozen through. Then you can divide the berries up into batches and seal in freezer safe bags. Use the frozen berries through out the year for smoothies or desserts like this triple berry bar.

A square cake pan with triple berry bars cooling.
Triple berry bars cooling

To make the bars you’ll need a 9 inch square baking pan and a pastry cutter (or two forks) to make the oat crumble. This is the finished product cooling. It will be hard to wait! But you must let it cool or you’re filling will ooze out!!

What you’ll need

Berry Filling

Package of fresh strawberries (about 1 cup, hulled and quartered)
Package of fresh blueberries (about 1 cup)
Package of fresh blackberries (about 1 cup, cut in half if they are large blackberries)
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp sea salt
Juice of half a medium-sized lemon

Oat Bar Crumble

1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/4 tsp sea salt
3/4 tsp baking soda
1 cup packed brown sugar
3/4 cup butter, softened

Triple berry bars filling simmering on the stove top in a pot.
Making the filling

Preheat the oven to 350 F. In a medium-sized bowl, combine the fruit, sugar and cornstarch. Toss the fruit, sugar and cornstarch so it is somewhat evenly distributed. Transfer the fruit to a large pot on the stove. Turn on the heat to medium-high and add the lemon juice and salt. As this mixture cooks, the fruit will soften and release juice. Bring to a boil, reduce the heat to medium-low and simmer until it begins to thicken, about 8 to 10 minutes.

The fruit will soften and fall apart. I prefer a somewhat more chunky consistency with medium to larger pieces of fruit. If necessary, you can add a tsp of water at a time and cook a few minutes longer to get a softer consistency. When the mixture is thickened, remove from the heat and set aside.

To make the oat bar crumble, combine the dry ingredients in a large bowl. Cut in the butter until it is crumbly texture. Two forks or a pastry cutter works great for this. Press half of the crumble mixture into the bottom of the baking pan.

Adding the fruit filling to the oat crumb base in a square cake pan.
Top the oat crumb base with the fruit filling

Add the fruit filling over the oat crumble base. Use a spatula and gently spread it out over the whole pan. Then add the remaining crumble mixture on top. Pat down lightly. Bake for 25 minutes. The top will turn a light golden brown. Cool completely before cutting into squares. Serve with fresh fruit or a dollop of fresh whipped cream. A nice view on the side helps too.

A triple berry bar served with a glass of milk.
Berry-licious triple berry bars

Berry-licious triple berry bars

The combination of fresh strawberries, blackberries and blueberries give triple berry bars a sweet-tart punch. Delicious for breakfast, a snack or dessert.

Berry Filling

  • 1 package strawberries (about 1 cup, hulled and quartered)
  • 1 package blueberries (about 1 cup)
  • 1 package blackberries (about 1 cup, cut in half if large blackberries)
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1 juice of half a medium lemon

Oat Bar Crumble

  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp sea salt
  • 3/4 tsp baking soda
  • 1 cup packed brown sugar
  • 3/4 cup butter (softened)

Berry Filling

  1. Preheat the oven to 350 F. In a medium-sized bowl, combine the fruit, sugar and cornstarch. Toss the fruit, sugar and cornstarch so it is somewhat evenly distributed. Transfer the fruit to a large pot on the stove. Turn on the heat to medium-high and add the lemon juice and salt.
  2. As this mixture cooks, the fruit will soften and release juice. Bring to a boil, reduce the heat to medium-low and simmer until it begins to thicken, about 8 to 10 minutes. The fruit will soften and fall apart. I prefer a somewhat more chunky consistency with medium to larger pieces of fruit.
  3. If necessary, you can add a tsp of water at a time and cook a few minutes longer to get a softer consistency. When the mixture is thickened, remove from the heat and set aside.

Oat Bar Crumble

  1. To make the oat bar crumble, combine the dry ingredients in a large bowl. Cut in the butter until it is crumbly texture. Two forks or a pastry cutter works great for this. Press half of the crumble mixture into the bottom of the baking pan.
  2. Add the fruit filling over the oat crumble base. Use a spatula and gently spread it out over the whole pan. Then add the remaining crumble mixture on top. Pat down lightly. Bake for 25 minutes.
  3. The top will turn a light golden brown. Cool completely before cutting into squares. This can be eaten as is or served with a dollop of fresh whipped cream.

Gluten-free substitutions: Replace the rolled oats and all-purpose flour with certified gluten-free rolled oats and gluten-free all purpose flour.

 

One Comment

  1. 5 stars
    I bake the Triple Berry Bar often. I had mixed frozen fruit package and it had cherries, blueberries and blackberries; I had a few strawberries and added those. This Berry Bar is yummy and easy to make. It doesn’t last long in this house.

     

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