Gluten Free Mixed Berry Pie Bars

Shortbread Base and Crumble

• ½ cup salted butter
• 1/3 cup granulated sugar
• ¾ tsp vanilla
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

Mixed Berry Filling

• 1 1/2 cup fresh or frozen strawberries halved or quartered
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• ¼ cup granulated sugar
• ½ Tbsp lemon juice
• 2 tsp vanilla
• 1 Tbsp cornstarch

Preheat oven to 375°F and line your 8×8 baking pan with parchment paper leaving overhang on all four sides for easy removal from the pan. In a large bowl, cream together butter and sugar with a rubber spatula or wooden spoon until just combined to avoid incorporating air into the mixture. Mix in vanilla until incorporated. Add the flour in and mix until the mixture begins clumping together. Kneed the mixture with your hands until the dough is a dry crumbly cookie dough texture. Press ¾ of this mixture into the baking pan and smooth it into an even layer using an offset spatula. Set aside.

In a medium bowl, combine strawberries, blueberries, raspberries, sugar, lemon juice, vanilla, and corn starch. If using frozen fruit, do not thaw before mixing. Immediately pour this mixture over the top of the packed shortbread base. Crumble the remaining shortbread dough mixture over the top of the berries in an even layer.

Bake for 50-55 minutes for fresh berries or 60-65 minutes for frozen berries, or until the berry filling is visibly bubbling through the crumble topping and the crumble topping is golden brown. Cool bars completely before removing from the pan and slicing. Serve with whipped cream or ice cream for an additional topping.