Description
These Berry Crumble Bars are made with a buttery crumble base, a layer of berry jam, and a juicy mixed berry filling. They’re easy to make with fresh or frozen berries and perfect for spring desserts, summer picnics, cookouts, or simple afternoon baking.
Ingredients
For the base and the crumble topping
150 g (3/4 cup) light brown sugar
225 g (1 cup / 2 sticks) unsalted butter, melted
375 g (3 cups) all-purpose flour
Pinch of salt
2 tsp (10ml) vanilla extract
For the filling
250 g ( 3/4-1 cup) berry jam (try our mixed berry jam)
500 g (4 cups) mixed berries, fresh or frozen
1 tbsp (15ml) cornflour (cornstarch)
2 - 3 tbsp (30 - 45ml) light brown sugar
Instructions
Preheat the oven to 180°C / 350°F. Line a 20 x 30 cm / 9 x 13 inch baking tin with parchment paper, leaving a little overhang on the sides.
This makes it much easier to lift the bars out once they have cooled.
In a large bowl, mix the brown sugar and melted butter. Add the flour, salt, and vanilla extract, then mix until a soft dough forms.
The dough will be used for both the base and the crumble topping.
Set aside about one-third of the dough in the fridge for the crumble topping.
Press the remaining dough evenly into the base of the prepared tin.
Chef’s Tip: Use the back of a spoon or your hands to press it down firmly for an even layer.
Place the tin in the freezer for 10 minutes to firm up the base. Prick it lightly with a fork, then bake for 12–15 minutes, or until lightly golden and just set.
In a bowl, toss the mixed berries with the cornflour and sugar until evenly coated. Set aside.
Chef’s Tip: If using frozen berries, don’t thaw—this helps prevent the filling from becoming too watery.
Spread the berry jam evenly over the warm base. Spoon the berry mixture over the jam layer, spreading it out gently.
Remove the reserved dough from the fridge and crumble it evenly over the berries.
Chef’s Tip: Keep the crumble topping slightly chunky for a rustic texture.
Bake for 40–45 minutes, or until the berries are soft and jammy and the crumble topping is golden brown.
Chef’s Tip: Ovens can vary, so start checking the bars after about 30 minutes.
Let the bars cool completely in the tin. For cleaner slices, chill them in the fridge for 15–20 minutes before cutting into squares or bars.
Chef’s Tip: These bars slice much more neatly once fully cooled, especially because the berry filling is soft and juicy.
Notes
Storage Instructions
Store the cooled bars in an airtight container in the fridge for up to 4–5 days. Freeze for up to 2 months. Thaw in the fridge before serving.
Frozen Berry Tip: If using frozen berries, add them straight from frozen. Do not thaw, as this can make the filling too watery.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 19.9 g
- Sodium: 155.4 mg
- Fat: 11.7 g
- Carbohydrates: 44.1 g
- Protein: 2.9 g
- Cholesterol: 30.2 mg
