Berry Crumble Bars

I love crumble or streusel toppings and the bigger the crumbles, the happier I am.

It’s even better when the crust and crumble topping are one in the same.

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!)

One less step, and one less bowl to wash, and a big timesaver and that’s the case here. It’s an easy, no-mixer recipe that takes just minutes to make.

I merged three of my favorite berry bars into one to create these bars: Blueberry Pie BarsStrawberry Lemonade Bars, and Blueberry Oatmeal Crumble Bars.

MY OTHER RECIPES


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!)

generally bake with frozen fruit because it’s cheaper and readily available year-round, but of course you can use fresh. I used a combo of strawberries, blueberries, raspberries, and blackberries.

Baking time will vary based on if your berries are fresh, frozen, and how juicy they are. Watch your bars and not the clock when evaluating doneness.

Between the buttery firm crust, juicy berries, sandy crumbles, and crunchy Fisher walnuts, there are so many wonderful textures and flavors in every bite.

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!)

The bars taste fancy enough to serve at a special Mother’s Day event or brunch yet are homey and comforting.

You can never have too many recipes for all the berries that spring and summer brings.

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!)

Berry Crumble Bars

I love crumble or streusel toppings and the bigger the crumbles, the happier I am and it’s even better when the crust and crumble topping are one in the same. One less step, and one less bowl to wash, and a big timesaver and that’s the case here. It’s an easy, no-mixer recipe that takes just minutes to make. I generally bake with frozen fruit but of course you can use fresh. I used a combo of strawberries, blueberries, raspberries, and blackberries. Baking time will vary based on if your berries are fresh, frozen, and how juicy they are. Between the buttery firm crust, juicy berries, sandy crumbles, and crunchy walnuts, there are so many wonderful textures and flavors in every thick bite. The bars taste fancy enough to serve at a special event, luncheon, or brunch, yet are homey and comforting. You can never have too many recipes for all the berries that spring and summer brings.

Ingredients:

Crust and Crumble Topping

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • pinch salt, optional and to taste
  • 1/4 cup diced Fisher walnuts

Berry Layer

  • 2 cups mixed berries (fresh or frozen; I used frozen strawberries, blueberries, raspberries, and blackberries.)
  • 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Directions:

  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. 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. 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. 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.

Adapted from Blueberry Pie BarsStrawberry Lemonade Bars, and Blueberry Oatmeal Crumble Bars

Only Eats

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Post is brought to you by Fisher. The recipes, images, text, and opinions expressed are my own. #ThinkFisher

48 comments on “Berry Crumble Bars”

  1. These look delicious, pinned!

    Justine

  2. You had me at crumble topping….these look like a perfect dessert for Mother’s day.  

  3. One bowl to create crumb heaven is perfect! Have never met a crumb bar I didn’t devour on sight. They’re truly the best!

  4. These look delicious–a good spring/summer dessert and nice for Mothers Day too. I love walnuts with berries so this crust and crumble looks especially good!

  5. I am a HYOOGE sucker for ANYTHING with a crumble topping, and all that berrylicious-ness does not hurt either! I could devour the whole pan of these. No shame. Pinned!

  6. I totally agree, the more crumbles the better! Load up the bars! These look so delicious and super easy too, love it!

  7. Anything with a killer crumble topping and a ginormous amount of berries has my name written all over it! I don’t think I’d be able to stop eating these bars until the pan was empty. ;) Crushing here!! Pinned. :)

  8. These are fantastic, obviously. Berries, crumble, crust. I’m in!

  9. I made one of your fruit crumble bar recipes (I don’t remember which one) last summer and I used black berries that grew in our back yard that my dad picked and froze. But as they were cooking, all these little black bugs floated to the top. I was like DAD!! You can’t freeze the berries with a bunch of bugs on them! It was so gross! So I think I need to try these again with berries from the store. No bugs :)

  10. I like the convenience of frozen fruit but rarely bake with it – I may need to change that soon. And yes, the bigger the crumbles the better for me too!

  11. Yum! I wish I was eating these for breakfast this morning!

    Paige
    http://thehappyflammily.com

  12. This is a recipe for happiness. I am a sucker for all desserts containing crumbles, crunches, and crisps.

  13. These look so juicy and perfect for summer! I love baking with frozen fruit — it’s so handy to have around!

  14. Nothing says summer like a berry crumble!  Bring on the sunshine and an extra big square, please!

  15. Sign me up for an entire pan of these beauties – I could polish them off in seconds flat. I love berries and crumbles are one of my favorite things. So comforting!

  16. Berry crumble bars are my favorite! Like you said, the bigger the crumbles the better! They look delicious!

  17. I LOVE this recipe. I am ready to take a bite out of my screen. And you probably think I am kidding—-NOT.

  18. These look amazing Averie!  And I love that they’re so easy!   Just pinned! 

  19. Hi Averie.  These look amazing – I’m so happy I found your blug, it has saved me so many times :)  Silly question for you…do I have to thaw out the frozen fruit before hand??

    • No, you can use it directly frozen. If you do thaw it, it will start releasing juice as it warms up so just better to use frozen/very cold if you’re using frozen fruit rather than fresh.

  20. I love anything with crumble topping and I am beginning a love affair with berries. So perfect! Pinned!

  21. Hi Averie, this is so easy to do. The kids would love this. Thanks a lot for posting. :)

  22. These look awesome Averie! Crumble bars are one of my favorite dessert :) Pinned!

  23. I so want some of these bars right now!

  24. Those look great. I will definitely make them this weekend!
    Thanks a lot for sharing the recipe = )

  25. How did you get your bars to look so neat and clean? Whenever I make recipes like this it always turns out really messy and more like a crisp. Still yummy, but don’t resemble bars. Did you wait a long time before slicing?

  26. These look and sound absolutely incredible! There are not words! Pinned!

  27. Just made your berry crumble bars.  My family is happily munching as I write this.   Another hit, Averie!   Thanks 

  28. Wanted to mention that I added a bit of cinnamon and nutmeg to the crumble to subtly enhance the flavor.   Everything else I followed exactly 😀

  29. I doubled this recipe to have a 9×13 pan full. It was delish! My only concern was that the crust seemed too soft. In your picture yours looks crispier than mine did. I used frozen and partially frozen triple berries. I had intended to use all frozen but I live in Kansas and it is very hot here and the fruit I had measured out prior had partially thawed. By that time the fruit measured out to be only 2 c. so I measured out another 2 c. frozen so I would have enough so I ended up with a half frozen and a half thawed and drained bunch of fruit. Do you think that could have been it?

    • I think the half thawed fruit being as watery as it sounds like with your description, probably softened the crust a bit. You could always bake longer next time or use all fresh fruit, or use frozen straight from the freezer. Glad they tasted great!

  30. Do you have a printer friendly version?

  31. I made these today with freshly picked berries- red raspberries, golden raspberries, and blueberries. They were delicious and the perfect balance of flavors and ratios of fruit to crumb/crust. I loved the lemon flavor in the berries! Perfect recipe!

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