Mixed Berry Crumble Bars

These Mixed Berry Crumble Bars are the perfect way to make use of all the fresh summer fruits! Strawberries, blueberries, blackberries, and raspberries are layered between buttery shortbread and baked to the perfect crumbly texture.

This recipe is very easy to prepare in just 15 minutes. It bakes to golden brown perfection and is then chilled and cut into bite size bars. This is an easy summer dessert that is perfect for a BBQ, potluck, or pool party. These mixed berry bars are the perfect amount of sweet and crumbly.

Enjoy them warm or chilled with a scoop of vanilla ice cream or whipped cream. You won't be able to stop eating them!

Why You'll Love This Recipe

• Use fresh summer produce. Highlight the taste of summer berries!
• The perfect amount of sweetness. These bars are not overly sweet so the sweet berries can shine.
• Deliciously buttery shortbread. The crust doubles as the bottom and the topping.
• Easy to make. No need for any electric mixers, and these are prepared in just 15 minutes.
• Easily allergy-friendly. These bars can be made gluten-free, and they are naturally nut-free and vegetarian.

Looking for more dessert recipes? You'll also like my strawberry cheesecake cookies, dairy-free brownies, no bake blueberry cheesecake, brown butter chocolate chip cookies, gluten-free lemon cookies, and edible cookie dough.

Ingredients and Substitutions

Here is everything you'll need to make these berry crumble bars:

• All purpose flour: Regular or gluten-free all-purpose flour works.
• Granulated sugar: Use brown sugar in a pinch.
• Baking powder
• Salt
• Butter: I use salted butter. Ensure it is very cold & cubed small.
• Egg
• Vanilla extract
• Fresh berries: I use strawberries, blueberries, and blackberries. Raspberries, pitted cherries, or sliced peaches would also be delicious as the center.
• Cornstarch: Just a little cornstarch thickens the berry mixture to avoid a soggy bottom.

Substitutions

There are many ways to change up this brownie skillet based on what you have on hand. Here are some substitution suggestions:

• Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. All purpose would work as well!
• Dairy-free? Use plant based butter or a liquid oil instead of melted butter.
• Vegan. I have not tested this recipe without the egg, however I think an egg replacer or a few tablespoon of milk should work in its place.
• Toppings. Add more than just the classic chocolate chips! Add different types of chocolate, peanut butter chips, oreo pieces, caramel sauce, you name it!

How to make this recipe...

Gluten-free: Use gluten-free 1:1 flour like Bob's Red Mill or Cup4Cup.
Vegetarian: This recipe is naturally vegetarian.
Dairy-free: Use a dairy-free butter.
Vegan: You would need to use dairy-free butter and an egg replacement. I have not tested this.
Nut-free: This recipe is naturally nut-free.

Step-by-Step Instructions

Be sure to read the recipe card below for the full recipe.

Preheat the oven to 375ºF. Line 8x8 inch pan with parchment paper on the bottom and hanging over the sides of the pan for easy removal after baking.

(1) In a medium size bowl, combine the berries, ⅓ cup sugar, and cornstarch. Stir then set aside. Adding some lemon zest or lemon juice would be nice too.

(2) In a large bowl, stir together flour, ½ cup white sugar, baking powder, and salt.

Use a fork or pastry cutter to cut the butter into flour mixture. Work quickly with the dough until the butter pieces are very small. Note: the dough will be crumbly. You can also pulse in a food processor until you get small sized crumbs.

In a separate small bowl, beat egg and vanilla extract with fork. Add the egg and vanilla to the large bowl and lightly mix until you have a crumbly mixture.

(3) Sprinkle half the dough into the lined pan and press it flat evenly.

(4) Then spoon the berry mixture over the bottom crust.

(5) Crumble remaining dough over the berry filling layer.

(6) Bake for 45 minutes or until top is light golden brown. Cool completely before cutting into squares, about 2 hours. Make 9 large squares or 16 small.

Refrigerate until ready to serve. Enjoy on their own, or served with a scoop of vanilla ice cream and whipped cream. Top with some fresh mint!

Storage

Store berry bars in an airtight container in the fridge for up to 5 days. They are great served cold on their own, or with whipped cream or a scoop of ice cream.

Expert Tips

Here are some of my top tips and tricks for successful berry crumb bars:

• It is important to keep the butter as cold as possible. This creates the crumbly shortbread texture. Work quickly to avoid melting.
• Use a small cup or offset spatula to press the shortbread crusts into the pan.
• Use whatever berries or summer fruits you have!
• Ensure the bars cool in the pan completely, about 2 hours. Before they're cool it will be too difficult to remove from the pan and slice.
• Serve bars warm or cold, handheld by themselves or plated with a scoop of ice cream or whipped cream.

Frequently Asked Questions

These mixed berry crumble bars are the ultimate summer dessert! Nothing compares to the taste of fresh summer berries, especially when surrounded by buttery shortbread. These bars are easy to make and will be loved by everyone when you share them at your next summer party.

More Delicious Desserts

Have you made these mixed berry crumb bars? I'd very much appreciate it if you leave a 5-star rating⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!