Berry Crumb Bars

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!

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: blueberries, crumb topping, shortbread crust, strawberries, summer

Servings: bars

Calories: 276kcal

Author: MaryAnn Dwyer

Ingredients

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, roughly 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

Instructions

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.

Notes

I used a combination of strawberries and blueberries, but you could also use blackberries and or raspberries.

Nutrition