Berry Crumble Bars
It’s even better when the crust and crumble topping are one in the same.
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.
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
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.
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
- 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
- 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.
- Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the sugars and whisk to combine.
- And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
- Set a heaping 3/4 cup crumble mixture aside.
- 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.
- Berry Layer – In a separate medium bowl, add all filling ingredients and toss to combine.
- Evenly distribute berry mixture over the crust, smoothing it lightly with a spatula.
- 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.
- Evenly sprinkle the walnuts.
- 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.
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