Mixed Berry Crumble Bars
If you’re looking for a dessert that’s equal parts cozy and crowd-pleasing, these mixed berry crumble bars are it. With a buttery golden crust, a jammy berry filling, and an irresistible crumbly topping, these bars check all the boxes for an easy, delicious treat. They’re perfect for everything from family gatherings to casual weeknight baking, and the best part is—you don’t need any fancy equipment or complicated steps.
These bars combine the best parts of a pie and a crumble, but without all the fuss. The crust doubles as the crumble topping, which keeps the recipe simple and foolproof. Plus, the filling is packed with fresh raspberries, blackberries, and blueberries, giving you that sweet-tart berry flavor in every bite.
Why You’ll Love These Mixed Berry Crumble Bars
- Simple to make: The crust and topping come from the same dough, so prep is quick.
- Flexible ingredients: You can use fresh or frozen berries, depending on what you have.
- Perfect balance: Buttery crust + jammy berries + crumbly topping = pure dessert bliss.
- Great for any season: Fresh berries in the summer, frozen in the winter—these bars are evergreen.
Ingredients You’ll Need:
For the crust & crumble topping:
- All-purpose flour (can use 1 ½ cups all-purpose flour and ½ cup wheat
- flour)
- Baking soda
- Salt
- Cinnamon
- Unsalted butter
- Granulated sugar
- Light brown sugar (can also use coconut sugar)
- Vanilla extract
- Lemon zest
For the filling:
- Fresh blackberries or blueberries
- Fresh raspberries
- Light brown sugar (you can also use coconut sugar)
- Cornstarch or Arrowroot
- Lemon zest
- Lemon juice
- Raspberry Champagne Vinegar
- Vanilla extract
- Mixed berry or raspberry preserves
Tips for the Best Berry Crumble Bars
- Don’t skip the lemon: The zest and juice brighten up the berry flavor.
- Fresh or frozen berries work: Just thaw and drain frozen berries before using.
- Cool completely before slicing: This helps the bars hold their shape.
- Customize the fruit: Swap in strawberries, cherries, or even peaches for a fun twist.
Serving Ideas
Enjoy these bars on their own, or level them up with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also amazing straight from the fridge the next day when the flavors have had time to settle.
Storage
Store your berry bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just thaw overnight in the fridge before serving.
These mixed berry crumble bars are proof that simple ingredients can create something truly special. Whether you’re baking for a potluck, a holiday table, or just to treat yourself, they’re a dessert that never disappoints. Easy to make, bursting with flavor, and endlessly adaptable—this is a recipe you’ll come back to again and again.
Looking for more easy dessert recipes? Here are a few ideas:
- Easy Mixed Berry Crisp (Vegan & Gluten Free)
- Fluffy Lemon Blueberry Muffins (Vegan & Gluten Free)
- Mango Berry Popsicles (Dairy-Free & Naturally Sweetened)
Mixed Berry Crumble Bars
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Yield: 12 bars
- Category: Baking
- Method: Baked
Description
These mixed berry crumble bars are everything you want in a dessert: buttery crust, juicy berry filling, and a golden crumble topping that melts in your mouth.
Ingredients
- 2 cups (280 g) all-purpose flour (can use 1 1/2 cups all-purpose flour and 1/2 cup wheat
- flour)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar (can also use coconut sugar)
- 1 tsp (4 g) vanilla extract
- 1 tsp lemon zest
- 1 cup fresh blackberries or blueberries, divided (3/4 cup, 115g / 1/4 cup, 35g)
- 1 cup fresh raspberries, divided (3/4 cup, 105g / 1/4 cup, 28g)
- 2 tbsp light brown sugar, packed (you can also use coconut sugar)
- 2 tbsp cornstarch or Arrowroot
- 2 tsp lemon zest (about 1 lemon)
- 1 tbsp lemon juice (about half a lemon)
- 1 tbsp Raspberry Champagne Vinegar
- 1 tsp vanilla extract
- 1/3 cup (110g) mixed berry or raspberry preserves
Instructions
Crust & crumble topping:
- Preheat the oven to 350°F and line an 8-inch pan with parchment paper.
- In a medium bowl, combine flour, baking soda, salt, and cinnamon. Whisk together.
- In a large bowl, whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
- Add the dry ingredients to the wet ingredients and gently stir until incorporated.
- Reserve 3/4 cup (220 g) of dough for the crumble topping. Put in the refrigerator until ready to use. Press remaining dough evenly into bottom of prepared baking pan.
- Bake the crust for about 14-16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Berry filling:
- While the crust bakes, make the filling.
- In a bowl, add 3/4 cup raspberries, 3/4 cup blackberries/blueberries, and brown sugar. Mash the berries with a fork, making sure to mash each berry at least once with the fork.
- Add the cornstarch/Arrowroot, lemon zest, lemon juice, Raspberry Champagne Vinegar, vanilla, and preserves. Stir to combine.
- Pour the filling over the prebaked crust and scatter the remaining berries on top.
- Top with the rest of the crumble and bake for 30-35 minutes or until topping is lightly golden and the filling is a little bubbly.
- Allow the bars to cool at room temperature for about an hour or until completely cooled. You can put them in the refrigerator to cool more quickly.
- Remove from pan and place onto a cutting board to slice.
Notes
- If using frozen fruit, let thaw completely, pour out the liquid and then add to the recipe as normal.
- You can use coconut sugar in place of the brown sugar for a less sweet bar.
- Store bars in an airtight container in the refrigerator for up to 5 days.
