Triple Berry Crumble Bars

Triple Berry Crumble Bars

from inbloombakery.com
Dessert
95 min
16 servings

These triple berry crumble bars are summer dessert perfection! Jammy raspberries, blueberries and blackberries, over a vanilla lemon shortbread cookie crust, topped with a thick layer of buttery shortbread crumble.

Ingredients

  • 1 ¼ cupsgranulated white sugar
  • 1 tbsplemon zest
  • 1 cupunsalted butter, softened
  • 1 tspvanilla
  • 2 ½ cupsall purpose flour
  • ¾ tspsalt
  • 1 ¾ cupsfresh raspberries
  • 1 ½ cupsfresh blueberries
  • 1 ¾ cupsfresh blackberries
  • ¾ cupgranulated white sugar
  • ¼ cupcornstarch
  • 1 tbsplemon zest
  • 1 tbsplemon juice

Directions

For the crust

  1. 1

    Preheat the oven to 375℉ (190℃). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper.

  2. 2

    Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.

  3. 3

    Add in the softened butter and vanilla. Cream together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.

  4. 4

    Add in the flour and salt. Mix on low speed just until combined. The dough should form into large clumps.

  5. 5

    Set aside 1/3 of the dough for the crumble, and use 2/3 of the dough for the crust.(If you want to be very precise, use a kitchen scale to weigh the entirety of the dough and divide by three so you know exactly how many grams of dough should be used for the topping! :) )

  6. 6

    Chill the portion of dough reserved for the crumble in the fridge while working on the rest of the bars.

  7. 7

    Press the larger portion of dough into the bottom of the prepared 9x9 inch pan. A small offset spatula really helps to smooth out the dough into one even layer.

For the berry filling

  1. 1

    Add the raspberries, blueberries and blackberries to a large bowl.

  2. 2

    Add in the sugar, cornstarch, lemon zest and lemon juice. Gently toss with a spatula to coat the berries. Let the berries sit for a few minutes to absorb the cornstarch and make a bit of a juice.

  3. 3

    Then, pour berry filling over the crust.

  4. 4

    Remove the crumble from the fridge and sprinkle it evenly over the berries.

  5. 5

    Bake the bars for 65-70 minutes, or until they're golden brown on top and the berry filling is bubbling.

  6. 6

    Let the berry crumble bars cool completely on a wire rack before cutting to ensure the filling has time to firm up. Once cooled, cut into 16 bars and enjoy!