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Berry Crumble Bars

Big buttery crumbles top the soft, juicy bars packed with blueberries, raspberries and strawberries! Easy, no mixer recipe that's irresistible!! (Frozen fruit okay!)

Prep Time
15 mins
Cook Time
1 hr 15 mins
Cooling Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 12
Calories: 206 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Crust and Crumble Topping
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 ½ cups all-purpose flour
  • pinch salt optional and to taste
  • ¼ cup diced Fisher walnuts
Berry Layer
  • 2 cups mixed berries fresh or frozen; I used frozen strawberries, blueberries, raspberries, and blackberries.
  • ⅓ cup granulated sugar or 1/2 cup if berries are sour
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
  2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Add the sugars and whisk to combine.
  4. And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
  5. Set a heaping 3/4 cup crumble mixture aside.
  6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
  7. Berry Layer – In a separate medium bowl, add all filling ingredients and toss to combine.
  8. Evenly distribute berry mixture over the crust, smoothing it lightly with a spatula.
  9. Evenly sprinkle the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  10. Evenly sprinkle the walnuts.
  11. Bake for about 60 to 75 minutes (place pan on a cookie sheet for insurance against overflow if your pan is quite full), or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden.
  12. Place pan on a wire rack and allow bars to cool for at least 2 hours (overnight is even better) before slicing and serving. After cooling overnight, I placed pan in the fridge 2 hours before slicing to ensure clean, neat cuts. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. 

Notes

  • I used frozen berries and the pan was very cold going into the oven and baked for 68 minutes. If using fresh berries, baking time will likely be reduced; start checking at 40 minutes. Watch your bars, not the clock, when evaluating doneness.
  • Adapted from Blueberry Pie Bars, Strawberry Lemonade Bars, and Blueberry Oatmeal Crumble Bars
  • Storage: Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie and I store them in the fridge), or in the freezer for up to 6 months.

Nutrition Information

Serving 1 Calories 206kcal (10%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 20mg (7%) Sodium 14mg (1%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 206

% Daily Value*

Serving 1
Calories 206kcal 10%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 20mg 7%
Sodium 14mg 1%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.