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Ready to meet the gluten free bake of your dreams? Say hello to my gluten free cherry crumble bars with oats and ginger.
My gluten free strawberry crumble bars have been super popular since I first posted them but I wanted to take things up a notch.
For starters, I opted for a sweet and spicy cherry and ginger jam in the middle, and then I added some gluten free oats to the crumble topping to change up the texture.
So while these are quite similar to their strawberry crumble cousins, they’re actually also very different!
Gluten free cherry crumble bars
For those who have never had a gluten free crumble bar before, let me break it down for you.
Because crumble bars are basically just three layers of awesome.
It’s the same mixture on the top and the bottom – except the bottom is compacted so it forms a shortbread base, while the topping is just like a classic gluten free crumble.
In the middle is a homemade cherry and ginger jam.
But don’t worry, it’s not complicated at all – in fact this cherry and ginger jam is a super simple recipe.
How to make homemade cherry and ginger jam
This jam, in fact, is so delicious you could even make a bigger batch of it and jar some up to enjoy on gluten free toast or even in the centre of a gluten free Victoria sandwich.
The jam actually came about by accident when I was trying to use up a bag of frozen cherries which had defrosted when our freezer broke.
I thought I’d boil them up with some jarred ginger and the result just blew my mind!
It’s like this super sweet and tangy jam with these delicious fiery chunks of ginger throughout – and when you slather it in the middle of these crumbles bars it’s just perfect.
If you’re not a fan of ginger you could easily just make cherry jam, but I’d certainly urge you to give the cherry and ginger jam a go!
A perfect summer bake
One of my favourite things about these gluten free cherry crumble bars is that you can have them as either a snack or a dessert.
Warm from the oven, they’re perfect paired with some custard or ice-cream for a delicious dessert.
Or you can let them cool and pack them up in a picnic or lunchbox, or even pop them in an afternoon tea spread.
Of course they’re great to make when cherries are in season, but you can also make them with frozen cherries like I did at any time of year.
This also saves you the hassle of having to pit all the cherries which is an added bonus in my eyes!
How to make cherry crumble bars
There’s a full printable recipe card below, but for your shopping list you’ll need to pick up:
For the jam:
- 480g frozen pitted cherries
- 100g caster sugar
- HALF a 350g jar of ginger in syrup
- 1 lemon (juice only)
For the crumble:
- 115g unsalted butter (melted)
- 115g caster sugar
- 230g plain gluten free flour (I use FREEE by Doves Farm)
- 50g gluten free oats
Most of these are the kind of thing you’d already have in your cupboards and fridge, so hopefully there’s nothing too difficult to get hold of here.
I always use the FREEE by Doves Farm flour, but if you’re using one without xanthan gum I’d add 1/4 tsp to the mixture.
You can of course leave out the oats in this, or why not switch it up to add in some granola instead of another interesting new texture?
Get creative and if you find any new and exciting twists to this recipe, please do let me know in the comments!
My oaty cherry and ginger crumble bars
So get your ovens on and aprons at the ready because once you’ve made these once, you’ll want to make them over and over again!
This makes enough for 16 squares or you could cut them into 8 bars if you prefer – I find a square is the perfect serving.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Oaty cherry and ginger crumble bars
These gluten free cherry crumble bars have a delicious ginger and cherry jam centre, with a gluten free shortbread base and a oaty crumble topping. Makes 16 bars.
Ingredients
For the jam:
- 480g frozen pitted cherries
- 100g caster sugar
- HALF a 350g jar of ginger in syrup
- 1 lemon (juice only)
For the crumble:
- 115g unsalted butter (melted)
- 115g caster sugar
- 230g plain gluten free flour (I use FREEE by Doves Farm)
- 50g gluten free oats
Instructions
First make the jam:
- Finely chop the ginger and then add all of the jam ingredients (including the syrup from the ginger jar) to a large saucepan and stir. Place on a medium heat and bring to the boil, stirring regularly, until the sugar has all dissolved.
- Turn down to a low heat and simmer for around 35-45 minutes, stirring every now and then. The mixture should darken and reduce down. To test it's ready, place a small amount on a chilled metal plate - if the mixture wrinkles when you push it with a spoon it's ready. Take the jam off the heat and cool while you make the crumble.
To make the bars:
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 20cm square tin with baking paper and set to one side.
- Add the melted butter, caster sugar and flour to a large mixing bowl and stir until the mixture starts to come together. Use your hands to create a 'crumble' type texture - kind of like breadcrumbs but some big lumps are really good!
- Take two-thirds of the mixture and press it down firmly with a spoon or your fingers into the lined baking tin so that it covers the bottom in an even layer.
- Next spoon over the jam, spreading it evenly over the pressed-down crumble mix. Once the jam is spread, add the 50g oats to the remaining crumble mix and then sprinkle over the rest of the mixture evenly and then place in the oven.
- Bake for 35-40 minutes until the crumble is lightly golden on top and the fruit mixture is bubbling round the edges. Remove from the oven and cool completely before slicing into 16 squares.
Notes
- These will keep for 2-3 days in an airtight container. You can heat them up and eat them hot (recommended in the oven so they stay crisp) with ice-cream or custard!
- For a more hearty portion, cut into 8 slices. I find these quite sweet so one small square is the perfect slice of heaven for me!
- You could eat these hot but they will be a bit softer - you are best to wait for them to cool down before cutting so they don't bread apart.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 2mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 2g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free cake recipes a try!
There are plenty to choose from – here are a couple to get you going:
- Gluten and dairy free coconut and passionfruit cake
- Chocolate chip cookies recipe
- Apple and Strawberry Crumble with oat topping
- Gluten free carrot and hazelnut cake with orange cream cheese frosting
- Gluten Free Apple Crumble
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this recipe? Make sure you pin these recipe cards below for later!
Cherries are so underrated as a filling and flavour, as are raspberry don’t you think? 😋