Buttery crumb bars filled with strawberries, raspberries, blueberries, and blackberries. This simple recipe uses the same mixture for the the crust and topping.
We are in that lull between summer and fall. I’m over the hot temperatures and ready for cool weather, but at the same time, I’m trying to soak up the last moments of summer. My kitchen is bursting with beautiful produce, and I know that all too soon I will be longing for the fruits and veggies that we have in abundance right now.
I wanted to share another berry recipe with you before the season is over. These berry crumble bars can be made with any assortment of berries, and the crust and crumb topping is made from the same mixture – versatile, easy, and tasty! It doesn’t get much better than that!
These bars make a fantastic summer dessert. And maybe, just maybe, you could justify eating one for breakfast. Fruit = breakfast food, right?
These bars are perfect on their own. The crust is tender and buttery, the berries are juicy, and the topping is perfectly crumbly. But, if you happen to have any ice cream sitting in your freezer (I had vanilla blackberry swirl ice cream), you will go crazy for these bars topped with a scoop of ice cream. Do it. 😉 Let’s make the most of this last month of summer!
Mixed Berry Crumble Bars
Crust and Topping:
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) cold unsalted butter cut into cubes
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3 generous cups diced fresh berries see note
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 teaspoons cornstarch
Preheat oven to 375°F. Line a 9x9 pan with foil or parchment, and butter or spray with non-stick spray.
For the crust and topping:
Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, egg yolk, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
Gently stir together all ingredients until well incorporated.
Dump the filling over the crust, then crumble the remaining dough over the top of the berries.
Bake for approximately 40 minutes, until the top is light golden brown.
Cool completely, then cut into squares.
I used a combination of strawberries, blackberries, blueberries, and raspberries. I chopped the strawberries, halved the large blackberries, and left the raspberries and blueberries whole.
Recipe adapted from Smitten Kitchen.