Made with a mix of blueberries and raspberries between a sweet crumb mixture, these Berry Crumble Bars are quick and easy to make, have a tender texture, and crazy delicious. Using fresh or frozen fruit, makes this crumb bar recipe a perfect year-round dessert.
Easy Berry Crumble Bars Recipe
If you want all the flavor of a berry pie without the work, or a dessert as easy as a berry crumble that’s easier to serve, look no further than these berry crumble bars.
These mixed berry crumble bars (or crumb bars) are bursting with a sweet but tart berry filling, sandwiched between buttery crumb crust layers. They’re basically a berry crumble with a more stable crust and filling, but just as easy to make – and honestly, the best crumb bars I’ve ever tasted.
Berry crumb bars are perfect for summer gatherings using fruit that’s in season and other times during the year with frozen berries, as they require just a few minutes prep (the oven does the rest) and slice up perfectly. If you want to get fancy, you can add some ice cream or a dollop of whipped cream but I think these are perfect just on their own.
Why You’ll Love This Easy Dessert
Here are a few reasons to love this raspberry and blueberry crumble bar recipe.
- Quick and easy. Though these do need to bake for about 45 minutes, the hands-on time is just 10 minutes.
- Bursting with berry flavor. These bars feature 4 cups of berries. The tartness of the berries pairs so nicely with the sweet crumb mixture.
- Versatile. These berry crumb bars can easily be customized to include whatever berries you have on hand and can be served warm, at room temperature, or chilled. Perfect for all occasions.
- Use fresh or frozen berries. These dessert bars work with fresh or frozen berries, so they are a fantastic treat to enjoy year-round.
This easy crumble bar recipe is made with just a handful of basic ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- All purpose flour – Use the spoon and level technique for accurate measuring.
- Granulated and Brown Sugar – Sugar helps to balance out the tart flavor of the berries. Both white and brown sugar are used.
- Baking powder – Helps develop a tender crust.
- Cinnamon – Adds a warm flavor to the crumb.
- Salt – For flavor.
- Butter – Butter should be cold and cut into cubes.
- Egg – Helps to bind everything together.
- Vanilla – For flavor.
- Cornstarch – Cornstarch thickens the berry filling.
- Berries – I used equal parts raspberries and blueberries. You can use any berries you want. I actually prefer frozen berries for this recipe because I think they’re sweeter, but you certainly can’t beat fresh berries in the summer when they’re in season.
How to Make Berry Crumble Bars
Here’s how to make these easy mixed berry crumble bars.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the pan. Preheat the oven to 375F. Line a baking dish with parchment paper, leaving an overhang on the 2 longer sides.
- Make the dough. Combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Cut in the butter until it resembles coarse crumbs, then stir in the egg and vanilla with a fork. Press half of the mixture firmly into the baking dish.
- Make the berry mixture. Stir together sugar and the cornstarch. Add the berries and toss to coat.
- Assemble. Spoon the berries over the crumb mixture, then sprinkle the remaining crumb mixture over the top, allowing some berries to peek through.
- Bake. Bake for 40 to 45 minutes, until the crumb mixture is golden brown and the filling is bubbly. Cool completely before slicing.
Tips & Variations
Here are a few tips for making these raspberry and blueberry crumble bars.
- Mix up the berries. I love the combination of raspberries and blueberries but feel free to use blackberries, chopped strawberries, mixed berries, or even all one type of berries.
- Make sure the butter is cold. The butter must be cold when cutting it into the flour mixture – not room temperature. I recommend keeping it in the fridge until you need it.
- Pack the crumb mixture into the bottom of the pan. Be sure to pack the crumb mixture tightly into the bottom of the pan. This ensures it forms a true crust and doesn’t just fall apart when you slice it.
What to Serve with Mixed Berry Crumble Bars
The great thing about these berry crumb bars is that they’re super versatile. You can serve them warm, at room temperature, or even chilled. They’re ideal for serving at potlucks and gatherings, as they make a wonderful grab-and-go dessert.
If you want to take them up a notch, you can add a scoop of vanilla ice cream or a dollop of whipped cream on top before serving.
Video: Mixed Berry Crumble Bars
- Room temperature. These mixed berry crumble bars can be stored at room temperature for up to 2 days. Just keep them tightly covered with foil or plastic wrap or transfer them to an airtight container.
- Fridge. They’ll keep longer in the fridge, for up to a week. Again, keep them tightly covered or in an airtight container.
- Freeze. These raspberry and blueberry crumb bars freeze really well for up to 2 months. Allow them to cool completely, slice, and then transfer to a freezer-safe container. I recommend parchment paper between layers to keep them from sticking. You can also wrap them individually in plastic wrap, then transfer to a Ziploc freezer bag.
More Berry Desserts:
Berry Crumble Bars
- 3 cups all-purpose flour , spooned and leveled
- 1 & 1/2 cups granulated sugar , divided
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1 cup cold butter , cut into cubes
- 1 large egg , beaten
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 cups raspberries
- 2 cups blueberries
- Preheat oven to 375F. Line a 9×13 baking dish with parchment paper with a slight overhang on the 2 longer sides.
- In a large mixing bowl, stir together the flour, 1 cup of granulated sugar, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a fork or pastry blender (or your hands) until mixture resembles coarse crumbs. Then stir in the egg and vanilla with a fork (dough should remain crumbly.)
- Press half the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
- Wipe out the bowl used for the dough. Add in the remaining 1/2 cup sugar and the cornstarch, stir to combine. Dump in the berries and toss to coat.
- Spoon the berries over the crumb mixture in the pan. Sprinkle with the remaining crumb mixture (making sure some of the berries still peak through).
- Bake 40 to 45 minutes until golden and the filling is bubbly. Let cool completely before slicing into bars.