Berry Crumble Bars

My Garden Life
May 28, 2018

Servings: 9-12

Crust Ingredients

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 of salt (optional)

1/4 cup chopped pecans, hazelnuts, or walnuts (optional)

Berry Filling Ingredients

2 cups red or black currant berries (this recipe can be used with blueberries, raspberries, strawberries, or blackberries as well)

1/2 cup granulated sugar

2 teaspoons lemon juice

2 teaspoons cornstarch

1 teaspoon vanilla


Preheat oven to 350° F. Grease an 8-inch square pan or line with aluminum foil and spray with cooking spray. Set aside.

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. Add the flour, optional salt and stir to combine. Mixture will be dry and crumbly with some larger, well-formed chunks. Set a heaping 3/4 cup of the crumble mixture aside. Transfer the remaining mixture to the prepared pan. Use a spatula or your fingers to pack the mixture into a smooth, even crust. Set aside.

Berry Filling

In a medium bowl, combine all filling ingredients and stir gently to combine. Pour the berry mixture over the crust, smoothing it lightly with a spatula. Sprinkle the reserved 3/4 cup crust mixture evenly over the berries. If desired, sprinkle nuts over the topping.


Bake for about 40-60 minutes or until edges and center is bubbling. Crumble topping should be light golden brown. When done, place pan on a wire rack and allow the bars to cool for at least two hours before slicing and serving.

These versatile berry bars will keep for up to 10 days in the refrigerator and are delicious served chilled or warmed and served with a dollop of whipped cream or ice cream.


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