Description
These Triple Berry Crumble Bars combine a buttery shortbread crust with a luscious medley of fresh raspberries, blueberries, and blackberries, topped with a golden, crumbly streusel. Perfectly sweetened and bursting with citrus notes from fresh lemon zest and juice, these bars offer the perfect blend of tart and sweet in every bite. Baked to golden perfection, they make a delicious treat for any occasion, whether for dessert, brunch, or a snack.
Ingredients
Scale
For the Shortbread Crust & Crumble:
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (10 g) lemon zest
- 1 cup (224 g) unsalted butter, softened
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 3/4 tsp salt
For the Triple Berry Filling:
- 1 3/4 cups (232 g / 8 oz.) fresh raspberries
- 1 1/2 cups (240 g / 8.5 oz.) fresh blueberries
- 1 3/4 cups (250 g / 9 oz.) fresh blackberries
- 3/4 cup (150 g) granulated white sugar
- 1/4 cup (32 g) cornstarch
- 1 tbsp (10 g) lemon zest
- 1 tbsp (15 ml) lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375℉ (190℃). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper to ensure easy removal of the bars.
- Mix Sugar and Lemon Zest: In a large bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips to release the lemon’s fragrant oils and maximize the flavor.
- Cream Butter and Vanilla: Add softened unsalted butter and vanilla extract to the sugar mixture. Using an electric mixer on high speed, cream the mixture for 1-2 minutes until it becomes very light and fluffy, creating a smooth base for the dough.
- Add Flour and Salt: Gradually add all-purpose flour and salt to the creamed mixture. Mix on low speed just until combined into large clumps, forming the dough.
- Divide Dough for Crust and Crumble: Reserve one-third of the dough for the crumble topping and set it aside. If precise, weigh total dough and divide by three for accuracy. Chill the crumble dough in the refrigerator while working on the crust.
- Press Crust into Pan: Press the larger two-thirds portion of dough evenly into the bottom of the prepared pan using a small offset spatula for a smooth, uniform layer.
- Prepare Berry Filling: In a separate large bowl, combine fresh raspberries, blueberries, and blackberries. Add sugar, cornstarch, lemon zest, and lemon juice. Gently toss with a spatula to evenly coat the berries, then let sit for a few minutes to allow the cornstarch to absorb juices and thicken the filling.
- Assemble Bars: Pour the berry filling evenly over the prepared crust in the pan. Remove the chilled crumble dough from the fridge and sprinkle it evenly over the berry layer.
- Bake: Bake the assembled bars in the preheated oven for 65-70 minutes, or until the topping is golden brown and the berry filling is bubbling, indicating it’s fully cooked.
- Cool and Serve: Allow the bars to cool completely on a wire rack. This cooling time helps the filling to set firmly for clean slicing. Once cooled, cut into 16 bars and enjoy the deliciously fruity, crumbly treat.
Notes
- Use fresh berries for the best flavor and texture; frozen berries can become too watery after baking.
- Press the crust firmly into the pan for an even base that holds the filling nicely.
- Ensure the crumble topping is chilled well before sprinkling to help it maintain its crumbly texture.
- Allow the bars to cool completely before slicing to prevent the filling from spilling out.
- For easier removal, use parchment paper overhang when lining the pan.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 280 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 35 mg
