Triple Berry Crumb Bars

With a blend of mixed berries and a buttery golden lid, these triple berry crumb bars taste like the best berry pie. The bars are delicious unadorned to fully savor the jammy berry filling and golden crumb topping; I also love them topped with a scoop of vanilla ice cream or drizzled with lemon glaze. Recipe makes 16 bars (and easily doubles!).

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Even better than homemade pie, these mixed berry crumb bars are forgiving and flexible – use any blend of fresh berries you love or have on hand. My personal favorite combination is a mix of blackberries, raspberries, and blueberries!

If you’re serving a crowd, simply double the recipe and bake in a 13 x 9-inch baking pan (and then prepare to dig in!).

Love baking crumble bars? Try my reader-favorite blackberry pie bars or raspberry crumble bars next!

How to Make Berry Crumb Bars:

• The crust and crumbs are one simple dough that comes together in under 5 minutes (thank you, melted butter!).
• To make the dough, whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest in a large bowl 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 the dough for the crumb topping (keep chilled), and press the remaining dough evenly and firmly into the prepared baking pan.
• Bake the crust for 14 to 16 minutes, until lightly golden and set. Cool the crust slightly before adding the filling and reserved crumbs.
• To make the berry filling, combine sugar, salt, and arrowroot starch (or cornstarch) in a medium bowl. Add berries and lemon juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
• Continue baking until the topping is golden and the berry filling is slightly bubbly, another 40 to 45 minutes. Let bars cool completely before slicing and serving.

More favorite berry desserts:

• Mixed Berry Cherry Slab Pie
• Homemade Berry Turnovers
• Blackberry Pie Bars

Did you try this Berry Crumb Bar Recipe? Let me know by leaving a comment and rating below!

Buttery Triple Berry Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Triple berry crumb bars with a golden crumb topping make the perfect dessert! These simple and delicious mixed berry crumb bars taste like the best pie – serve with vanilla ice cream! Recipe makes 16 bars.

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Ingredients

Crust & Crumbs

• 3/4 cup (168 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 tsp (8 g) vanilla extract
• 1 tsp lemon zest
• 2 cups (280 g) all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Filling

• 3/4 cup (150 g) granulated sugar
• 1/8 tsp salt
• 2 Tbsp (16 g) arrowroot starch (or cornstarch)
• 1/2 cup (85 g) blackberries, halved
• 3/4 cup (128 g) raspberries
• 3/4 cup (128 g) blueberries
• 1/2 Tbsp fresh lemon juice

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Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Make crust and crumbs: Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest in a large bowl until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated.
3. Set aside 3/4 cup (220 g) of dough for topping (chill until ready to use). Press remaining dough evenly into bottom of prepared baking pan.
4. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
5. Make 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.
6. Bake bars for another 40 to 44 minutes, or 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.
7. Store crumb bars in an airtight container in the refrigerator up to 2 days. Bring to room temperature before serving.

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Notes

Filling: Any blend of 2 cups (340 grams) of berries can be used for the filling.

Gluten free bars: Use your favorite 1-1 gluten-free flour.

Larger batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.