These Berry Crumb Bars are the perfect dessert for all those gorgeous summer berries. A shortbread crust topped with fresh blueberries and strawberries make for a summer dessert winner!
Bring on the summer berries folks because have I got a treat for you!
As a kid I was not into fruit. When given the option of either a fruit dessert or a chocolate one, hands down, chocolate every time. Growing up, and still to this day, I can hear my mother saying, “have some fruit. It’s delicious. It tastes just like candy.” Yada yada, I’d think. Just give me something chocolate.
Well, as I’ve grown older, I tend to opt for the fruity desserts over the chocolate ones. Go figure? I guess, as the saying goes…Mom is always right, it actually does taste like candy. Even better!
These Berry Crumble Bars are double the berries. Juicy strawberries and plump blueberries atop a buttery crust and then sprinkled with additional crumb topping. A drizzle of sweet vanilla glaze is highly suggested, or perhaps sans the drizzle and topped with freshly whipped cream or vanilla ice cream. You be the judge! Enjoy!
- 3 cups all-purpose flour
- 1/2 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1 cup unsalted butter chilled and cut into small cubes
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups strawberries chopped
- 1 1/2 cups blueberries
- 1 Tbsp. cornstarch
- 1/3 cup granulated sugar
- 1 Tbsp. fresh lemon juice
- Vanilla Glaze:
- 1 cup confectioner's sugar sifted
- pinch of salt
- 1/2 tsp. vanilla extract
- 3 Tbsp. milk
Preheat oven to 350 degrees. Line a 9X13 pan with parchment paper. Set aside.
In a large bowl, combine flour, sugars, baking powder, cinnamon and salt. Whisk together. Add butter. Cut in with pastry cutter until mixture resembles coarse crumbs.
In a small bowl, lightly beat egg and vanilla. Add to flour mixture and mix together using your fingers until the dough begins to clump together.
Tightly press 2/3 of the mixture into the bottom of your prepared pan.
In a medium bowl, combine strawberries, blueberries, cornstarch, granulated sugar and lemon juice. Mix until well combined. Pour over crust and spread evenly. Sprinkle fruit layer with remaining crumbs.
Bake for 50 minutes, until bubbling and golden brown on top. Remove from oven and cool on wire rack for 30 minutes, then place in refrigerator to cool totally.
In a small bowl, whisk together vanilla glaze ingredients until smooth. Drizzle over cooled bars. Remove from pan and cut into squares. Refrigerate leftovers.