Raspberries, blueberries, and blackberries sandwiched between buttery crumb layers.
I’m so thrilled that I can still find plenty of fresh berries at the grocery store right now. Summer is hanging on! And so am I.
Last week I simply couldn’t pass up a display case filled with huge containers of raspberries, blueberries, and blackberries for just a few bucks each. We ate a bunch, I stashed some in the freezer for the winter, and I baked these berry crumb bars with the rest.
These bars are a little bit sweet, a little bit tart, and so very fruity and summery. The buttery crumb crust and topping is a nice contrast and personally, my favorite part.
This recipe has been on my site since 2009 (boy, do I feel old!) and is adapted from Smitten Kitchen’s blueberry crumb bars. I love these bars so much that they’ve inspired a few other variations— strawberry rhubarb crumb bars, peach crumb bars, and cranberry caramel nut bars.
As you can see, you can use almost any fruit or berry you like for the filling. Raspberries, blueberries, and blackberries are perfect for late summer, but use what you prefer or have on hand. These bars will also work with either fresh or frozen berries, so you can even bake them year-round!
This recipe was originally published September 2009.
Berry Crumb Bars
- 3 cups (360 grams) all-purpose flour
- 1 1 /2 cup (300 grams) granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 1 cup (2 sticks, 226 grams) cold unsalted butter, cubed
- 1 large egg, lightly whisked
- 5 cups combination of raspberries, blueberries, blackberries
- 1 tablespoon cornstarch
- Preheat oven to 375 degrees F. Grease and flour a 9 x 13 inch baking dish. Line with parchment paper if desired.
- In a medium bowl, sift together the flour, 1 cup of sugar, baking powder, salt, and lemon zest. With a pastry cutter, cut in the butter and the egg. The dough will be very crumbly. Pat half of the crumb mixture into the prepared dish.
- In another bowl, combine 1/2 cup 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.
- Bake for 45 to 50 minutes until the top has slightly browned.
- The crumb bars will keep better in the fridge and are more easily cut when chilled.
- Can use fresh or frozen berries. If using frozen, do not thaw before using and increase cornstarch to 1 tablespoon + 1 teaspoon.