These buttery crumb bars are filled with mixed berries and a touch of lemon. This simple recipe uses the same mixture for the the crust and topping making ait an easy dessert you can whip up all summer long.
If you love baking with berries this is the recipe for you. Every bite is bursting with summer flavors and you can pack them up and take them wherever you are headed.
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Why you’ll love this recipe
- Made with basic ingredients
- The crust and topping are made from the mixture
- Filled with the fresh berries of your choice
- Flavored with vanilla and a touch of lemon
- Great for feeding a crowd
- Easy to slice and serve
Recipe overview
Crust and topping: A buttery, lemon-scented dough is used as both the crust and topping. Press half of it into the bottom of a pan, and reserve the rest for crumbling over the fruit.
Filling: Here’s where you can adapt this recipe to suit your taste (or whichever berries you have on hand). I like a mixture of strawberries, blueberries, raspberries, and blackberries (as pictured). You can absolutely use all of one berry or a mixture of berries. Cornstarch thickens the berry mixture and a touch of lemon complements the fresh flavors.
Recipe tips
- Line your pan with parchment paper or foil for easy removal
- When grating lemon zest, only use the yellow part of the skin, not the white pith
- Mix up the types of berries to suit your tastes
- Chill in the fridge before cutting, this makes for cleaner slices
- Plan to make these the day you are serving them (ideally) or up to 24 hours in advance.
- If you love a crumb topping, you should also try our Raspberry Crumble Cookies
Serving options
These bars can be served chilled or at room temperature. Serve as-is or top with ice cream or whipped cream.
Note July 2018: I changed this recipe just slightly. After a few comments requesting a larger quantity, I increased the recipe to make a 9×13 pan. I also added a bit of lemon to brighten the berry flavors.
More summer desserts
Recipe
Mixed Berry Crumble Bars
Ingredients
Crust and Topping:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour
- ¼ teaspoon salt
- finely grated zest of 1 small lemon, optional, but so good!
- 1 cup cold unsalted butter, cut into cubes
- 1 large egg
- ½ teaspoon pure vanilla extract
Berry Filling:
- 4 ½ cups chopped fresh berries, see note
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- juice of 1 small lemon
Instructions
- Preheat oven to 375°F. Line a 9×13 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 lemon zest, butter, egg, 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.
Filling:
- Gently stir together all ingredients until well incorporated.
- Spread the filling over the crust, then crumble the remaining dough over the top of the berries.
- Bake for approximately 40-45 minutes, until the top is light golden brown and the fruit is bubbling. Transfer pan to a wire rack to cool completely. For the cleanest slices refrigerate before cutting.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
MoonFox says
I cheated and used pie filling, but my family raved over them! This is now a favorite.
Allison says
That’s great to hear! Thanks for stopping by. 🙂
Marge says
I have made these many, many times. I sometimes switch up the fruit depending what’s in season. It’s great with berries and peaches! Always a really big hit!
Allison Mattina says
That’s great to hear! Thanks for taking the time to share your experience. 🙂
Maribel says
Hello! Is the egg necessary for the base? Wondering if i can do without the egg.
Allison Mattina says
Hi! It helps the crust hold together. You’re welcome to try it without. Or maybe try a little water or lemon juice to keep the dough moist.
Eden says
This is a family favorite
Allison Mattina says
Yay! I’m so glad! Thanks for taking the time to comment. 🙂
Corinna Rubinov says
hi can they be frozen after made
Allison Mattina says
Hi! You can freeze them but the topping and crust will likely get soft from the moisture in the berries.
Jeannie says
Hi, can this be made with frozen mixed berries?
Allison Mattina says
Hi! I haven’t tried it with frozen berries but I know several readers have. Here is one comment left by a reader: “Have made these twice, once with fresh berries and today with frozen mixed from Costco. Have to say came out about the same! Awesome!!! The frozen ones I did NOT thaw but mixed with the 4 1/2 tsp cornstarch and let sit while I made the crust. I used half a lemon for the juice and baked about 46 minutes. Came out great, not runny.”
Justine says
Loved this recipe. So good it’s addictive!
Allison Mattina says
Yay! I’m glad you enjoyed it. 🙂