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
Units
Scale
For the crust & topping:
- 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.