Berry Crumble Bars
I’ve been making these bars every summer when berries are cheap and abundant. The base doubles as the topping, which saves you from making two separate mixtures.
They hold together perfectly for picnics but taste like warm berry crisp.
Cold Butter Creates Perfect Crumbles
Keep your butter straight from the fridge. Cold butter creates those chunky, irregular pieces that bake into the best crumbly texture. Room temperature butter will make your topping dense and cake-like instead of crispy. Cut it into small cubes first, then work it in with your fingers until you get pea-sized chunks.
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Press Firmly for Sturdy Bars
Your bottom layer needs serious compression to hold everything together. Use the bottom of a measuring cup or your knuckles to really pack it down. Don’t be gentle here. A loose base means crumbly bars that fall apart when you cut them. You want it almost as firm as shortbread.
Mixed Berries Beat Single Varieties
Combine at least two types of berries for better flavor complexity. Blueberries add sweetness, raspberries bring tartness, and blackberries contribute depth. Fresh or frozen both work, but don’t thaw frozen berries first. They’ll release too much juice and make your bars soggy.
Getting Clean Cuts Without Crumbling
- Use a sharp knife wiped clean between cuts to prevent the filling from dragging and making messy edges.
- Chill the cooled bars for 30 minutes before cutting if your kitchen is warm – firmer bars slice much cleaner.
Frequently Asked Questions
Will frozen berries work without thawing first?
Yes, use them straight from the freezer. Thawed berries release too much liquid and make the bars soggy.
How long do these stay fresh?
Store covered at room temperature for 3 days or refrigerate for up to a week. They actually taste better the next day.
Should I reduce sugar if my berries are very sweet?
Keep the sugar as written – it helps the berries gel properly during baking, not just for sweetness.
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Berry Crumble Bars
Ingredients
Filling
Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crumble mixture: In a large bowl, combine flour, oats, brown sugar, and salt. Add cold butter cubes and work in with your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
- Form base layer: Press 2/3 of the crumble mixture firmly into the bottom of prepared pan using your knuckles or the bottom of a measuring cup.
- Prepare berry filling: In another bowl, gently toss berries with granulated sugar, cornstarch, lemon juice, and vanilla until evenly coated.
- Assemble bars: Spread berry mixture evenly over the pressed base. Sprinkle remaining crumble mixture over the top.
- Bake until golden: Bake for 35-40 minutes until the top is golden brown and berry juices are bubbling around the edges.
- Cool and cut: Cool completely in the pan for at least 2 hours before lifting out using parchment overhang and cutting into bars.
Nutrition Facts
Per Serving (1 bar)
