Preheat oven to 375 degrees then spray a 9x13” baking pan with nonstick spray and set aside.

Rehydrate the Strawberries and Peaches: In one bowl, add freeze-dried strawberries and cover with water. Allow the berries to soak in water and rehydrate until soft. Drain extra water if needed. In another bowl, do the same process with the peaches.

In a medium bowl, add rehydrated strawberries and peaches, 1/2 cup white sugar and heaping Tablespoon gluten-free flour then gently stir to combine and set aside.

In a large bowl, stir together remaining 3 cups gluten-free flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt. Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to a pastry cutter (or use your fingers) to blend until small crumbles of butter remain. Scoop a little more than half the crumb mixture into prepared pan then firmly press into an even layer. Pour berries over crust then spread into an even layer. Squeeze handfuls of remaining crumble into clumps with your hands then crumble evenly over berries.

Bake for 38-40 minutes or until crumble topping is light golden brown. Check on bars at the halfway mark then place a piece of foil on top if crumble topping is browning too quickly. Uncover for the last 8-10 mins to let crumble get golden brown. Cool bars completely before cutting into small squares and serving. Store in the refrigerator.