These berry crumb bars are perfect for spring and summer baking, and a delicious way to use fresh berries! With raspberries, blueberries, and blackberries sandwiched between layers of buttery crumb crust.

berry crumb bars stacked on top of each other

When fresh berries are in season, there’s nothing better. And one of my favorite things to bake with summer berries is these mixed berry crumb bars.

These easy berry bars are sweet, tart, and bursting with summer fruit. The buttery crumb crust and topping add a perfect crunchy contrast (my favorite part, honestly). They’re like a summer berry pie, but much easier to bake! Take them on a picnic or to a potluck, or serve warm with vanilla ice cream.

Interested in more berry recipes? See my full list of the best berry recipes.

Recipe summary: Berry Crumb Bars

  • These bars are easy to make with simple ingredients.
  • The crumb layers have a buttery crisp texture.
  • A sweet-tart berry filling is a delicious contrast.
  • You can customize the fruit as you like, and use fresh or frozen.
  • These berry crumble bars are great for picnics, entertaining, or anytime.

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“The house smells incredible and they taste delicious!… It came together easy with ingredients we had on hand. These were even better for breakfast the next day. Yum!⭐⭐⭐⭐⭐” — from reader LM

Ingredients you’ll need

berry crumb bar ingredients
  • All-purpose flour, butter, egg, baking powder and salt form the base for the crumble layers
  • Granulated sugar sweetens both the crumb crust and the filling
  • A whole lemon, with zest going in the crust and the juice in the filling
  • Mixed berries make up the filling, but keep reading for variations
  • Cornstarch keeps the filling from being too runny

Mix and match your favorite fruit

I love the combination of raspberries, blackberries, and blueberries in these berry crumb bars, but you can use almost any kind of fruit in this recipe. Try just using raspberries or blueberries, or switch it up with strawberries or peaches. Fresh or frozen fruit works, so you can bake these bars all year long!

How to make these berry crumb bars

  1. Make crumb base and topping. Mix the dry ingredients with lemon zest, cold butter, and egg until crumbly. Press half the crumb mixture into a lined baking pan for the base.
    cutting in dry ingredients
  2. Mix berry filling by tossing berries with sugar, lemon juice, and cornstarch, then spread over the crust.
    bottom crust and mixing berry filling ingredients
  3. Finish assembly. Make sure the berry mixture is in an even layer, then sprinkle the remaining crumb mixture on top.
    adding berry filling and crumb topping
  4. Bake at 375°F for 45-50 minutes until crumble topping is golden and filling bubbles throughout. 
  5. Let cool completely before slicing, or chill in the fridge for firmer bars.
berry crumb bars baked in a pan

baking tip:Line your pan with parchment paper overhang

When baking anything in a square, rectangle or loaf pan (think brownies, bars, breads, etc.) line it with parchment paper so there’s a few inches of overhang on either side. Not only will this prevent sticking, but you can use the overhanging parchment as a sling to easily lift your goodies out of the pan for slicing.

Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!

More Baking Tips »

Recipe tips and FAQs

  • To make these berry crumb bars with frozen berries: Do not thaw before using and increase cornstarch to 1 tablespoon + 1 teaspoon.
  • Cool completely for easiest slicing so they hold up well and don’t fall apart. For firm, cleanest slices, put in the refrigerator for an hour. 
  • If you want to serve warm (like you would a slice of pie, yum!): You only need to let bars rest for a few minutes for slicing or scooping. I highly recommend adding a scoop of vanilla ice cream or whipped cream!
  • Store berry crumb bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 7 days (which is what I prefer, it keeps the bars firm).
  • Berry crumble bars freeze really well! Freeze whole/without slicing, or wrap individual bars with plastic wrap. Store in the freezer for up to 1-2 months. Thaw at room temperature.
berry crumb bars scattered on a board

More crumb bar recipes

Recipe testing notes: This recipe was originally published in 2009. It was completely reworked in 2023 so bars would be thicker, with a more flavorful jammy filling. In 2026 more recipe notes and detailed instructions were added.

berry crumb bars stacked on top of each other
5 from 8 reviews

Berry Crumb Bars

Servings: 12 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Raspberries, blueberries, and blackberries sandwiched between buttery crumb layers.
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Ingredients
 

  • 3 cups (360 grams) all-purpose flour
  • 1 ½ cup (300 grams) granulated sugar , divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest (1 lemon)
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 1 cup (227 grams) cold unsalted butter , cubed
  • 1 large egg , lightly whisked
  • 1 tablespoon cornstarch
  • 5 cups (775 grams) fresh berries , such as raspberries, blackberries and blueberries

Equipment

pastry blender
Pastry blender
9x13 pan
9×13-inch baking pan
mixing bowl set of 3 stacked together
Mixing bowls
Brownie bar spatula
Brownie/Bar spatula

Instructions
 

  • Preheat oven to 375° F. Line a 9×13-inch baking dish with parchment paper and set aside.
  • In a medium bowl, combine the flour, 1 cup of sugar, baking powder, salt, and lemon zest. With a pastry cutter, cut in the butter and the egg to make a crumbly dough with bits of butter throughout. Pat half of the crumb mixture into the prepared dish.
    3 cups (360 grams) all-purpose flour, 1 cup (199.5 grams) granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon fresh lemon zest, 1 cup (227 grams) cold unsalted butter, 1 large egg
  • In another bowl, combine remaining sugar, lemon juice, and cornstarch. Gently fold in the berries and pour evenly over the crust. Take the other half of the crumb mixture and sprinkle on top of the berries.
    0.5 cup (100.5 grams) granulated sugar, 2 tablespoons fresh lemon juice, 1 tablespoon cornstarch, 5 cups (775 grams) fresh berries
  • Bake for 45-50 minutes until the top has slightly browned.
  • Let bars cool completely to room temperature (or chill in the fridge for even sturdier slices), then use the parchment paper to lift the bars out of the pan and transfer to a cutting board.
  • Store crumb bars at room temperature for up to 2 days, or in the fridge for up to 7 days (my preferred storage method).

Video

Notes

  • Use fresh or frozen berries. If using frozen, do not thaw before using and increase cornstarch to 1 tablespoon + 1 teaspoon.
  • Other fruit variations: This recipe can be used with various fruits, either individually to combined. If using larger fruit like peaches, strawberries or apples, chop into 1-inch pieces.
Calories: 412kcal, Carbohydrates: 64g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 58mg, Potassium: 152mg, Fiber: 4g, Sugar: 36g, Vitamin A: 509IU, Vitamin C: 13mg, Calcium: 38mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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