Berry Crumble Bars

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5 from 7 votes

A gooey, jammy cookie bar filled with 3 types of fresh summer berries with a shortbread crust and crubmle topping.

Prep Time25

Cook Time45

Total Time1 10

Servings:

Calories: 463kcal

Author: Mikayla M.

Ingredients

Shortbread Crust + Crumble

470 grams all purpose flour
150 grams powdered sugar
1 teaspoon lemon zest
1/4 teaspoon salt
12 ounces unsalted butter melted
2 teaspoons vanilla extract
1 teaspoon jam or jelly berry flavor preferred

Berry Filling

4.5 cups berries fresh or frozen
85 grams granulated sugar
3 1/2 tablespoons cornstarch *see notes for frozen
2 tablespoons lemon juice

Instructions

Shortbread crust + crumble

Preheat the oven to 350°F. Combine the flour, powdered sugar, lemon zest, and salt in a large bowl.
Melt the butter and add in the vanilla extract.
Pour the butter mixture into the flour and stir until a soft dough forms.
Remove 2/3 of the dough and press it into a parchment lined 9x13 baking pan or sheet. (parchment is optional, but helps lift the bars out later.) Reserve the remaining dough in the fridge.
Prick the dough with a fork and bake for 15-17 minutes, or until the top no longer appears wet and the edges look set.
When done baking, remove from oven and brush with the teaspoon of jam over the fork holes. Set aside until ready to fill.

Berry Filling

Increase the oven temperature to 375°F. Cut large pieces of berry into small chunks so everything is a uniform size.
Combine the fruit, granulated sugar, cornstarch, and lemon juice in a large bowl. Toss until well coated.
Spread the berries over the shortbread crust in an even layer. Break up the remaining shortbread dough and sprinkle it over the top.
If desired, sprinkle additional granulated sugar on top, then place in the oven for 30-35 minutes.
Let it cool so the berry filling can set, then slice into squares and serve.

Notes

Notes:

Frozen Berries: Make sure they're a uniform size and frozen when going in the oven. Increase the cornstarch by 1 tablespoon.

Berry Ratio: We prefer 1 cup each of blackberries and blueberries, and 2.5 cups of strawberries.

Baking sheet: If using a shallow baking sheet, place foil or some other protection underneath in case the berry filling bubbles over the edge while baking.

Nutrition