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Buttery Triple Berry Crumb Bars

Delightful dessert bars filled with a blend of fresh berries and a buttery crumb topping, perfect for summer picnics and family gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 3/4 cup unsalted butter, melted Room temperature butter works best for easy blending.
  • 1/2 cup granulated sugar Use fine granulated sugar for the best texture.
  • 1/4 cup light brown sugar This adds a hint of caramel flavor.
  • 2 tsp vanilla extract Opt for pure vanilla extract for a rich aroma.
  • 1 tsp lemon zest Fresh lemon zest brightens the flavors.
  • 2 cups all-purpose flour Spoon and level your flour for accuracy.
  • 1/4 tsp baking soda Make sure it’s fresh for the best rise.
  • 1/4 tsp salt Balances sweetness and enhances flavors.
For the berry filling
  • 3/4 cup granulated sugar Sweetens the fruit layer.
  • 1/8 tsp salt To elevate the berry flavors.
  • 2 Tbsp arrowroot starch (or cornstarch) Helps thicken the fruit mixture.
  • 1/2 cup blackberries, halved Fresh or frozen will work, but let frozen thaw.
  • 3/4 cup raspberries Bursting with flavor!
  • 3/4 cup blueberries The juiciness and sweetness balance the tart berries.
  • 1/2 Tbsp fresh lemon juice Brightens the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
  2. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, and lemon zest until smooth and combined.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the butter mixture, folding gently until just combined.
  4. Set aside 3/4 cup of the dough for the topping. Chill this reserved dough in the refrigerator while you press the rest into the bottom of the prepared baking pan.
  5. Place the crust in the oven and bake for 14 to 16 minutes, or until it’s lightly golden and set. Remove and allow to cool for about 15 minutes.
Assembling and Baking
  1. In a medium bowl, combine the granulated sugar, salt, and arrowroot starch. Add the halved blackberries, raspberries, blueberries, and lemon juice, tossing gently to coat the berries without breaking them.
  2. Carefully spoon the berry mixture over the cooled crust, spreading it evenly. Take the chilled reserved dough and crumble it over the berries.
  3. Return the pan to the oven and bake for another 40 to 44 minutes, or until the topping is golden brown and the filling is bubbly.
  4. Let the bars cool completely in the pan on a wire rack. Before cutting, chill them in the freezer for 10 minutes for clean slices.
Serving
  1. Lift the bars out of the pan using the parchment paper overhang and cut into squares with a sharp knife.
  2. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving.

Notes

These bars are best enjoyed fresh but will keep for up to 2 days in the refrigerator or can be frozen for up to 3 months. Use fresh ingredients for the best flavor.