With a blend of triple berries and a buttery golden lid, these berry crumb bars taste like the best berry pie. I like them unadorned to fully savor the jammy filling and all the crumbs, but if you feel inclined to add a scoop of vanilla bean ice cream or whisk up a quick lemon glaze, I’d never stand in your way.
Even better than pie, these bars are forgiving and flexible – use any blend of berries you love, and if you plan to serve a crowd this Memorial Day or 4th of July, simply double the recipe (and then prepare to dig in!).
- Crust & Crumbs
- 3/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/8 tsp salt
- 2 Tbsp arrowroot starch (or 1 1/2 Tbsp cornstarch)
- 1/2 cup blackberries, halved
- 3/4 cup raspberries
- 3/4 cup blueberries
- 1/2 Tbsp fresh lemon juice
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
- Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 13 to 14 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add berries and lemon juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling. Bake for another 38 to 40 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Filling: Any blend of 2 cups of berries can be used for the filling.
- Calories: 200
- Carbohydrates: 30