Summer Berry Crumb Bars

Updated: Aug 13, 2020

August 16 2020

When there are so many types of berries available, you have to bake with them. One great way to do that is in these Summer Berry Crumb Bars. The crust and the berries are infused with lime zest and juice for a bright sweet-tart flavor!

These bars are perfect for a picnic. They transport easily and can be made in advance!

You can mix up the varieties of berries or even use pitted cherries.

Summer Berry

Crumb Bars

Makes: 10-15 servings

Prep Time: 10 minutes Bake Time: 1 hour

Total Time: 1 hour, 10 minutes

3 cups (375 grams) all-purpose flour

1 1/3 cups (267 grams) granulated sugar, divided

1 tbsp (3 grams) lime zest

1 tsp (5 grams) baking powder

¾ tsp (2.25 grams) kosher salt

1 cup (227 grams) cold unsalted butter, cubed

1 large egg (50 grams), lightly beaten

1 1/2 tbsp (12 grams) cornstarch

2 cups (260 grams) fresh raspberries

1 cup (147 grams) chopped fresh strawberries

1 cup (160 grams) fresh blackberries

1 cup (170 grams) fresh blueberries

3 tbsp (15 grams) fresh lime juice

1 tsp (4 grams) vanilla extract

Preheat oven to 375°F (190°C). Lightly grease a 13x9-inch baking pan; line pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, stir together flour, 1 cup (200 grams) sugar, zest, baking powder, and salt. Using a pastry blender, cut in cold butter until pea-size pieces remain. Using a fork, stir in egg until blended and mixture is crumbly. Reserve 1½ cups dough, and refrigerate. Press remaining 3½ cups dough into bottom of prepared pan. Bake for 30 minutes.

In a large bowl, stir together cornstarch and remaining 1/3 cup (67 grams) sugar. Gently fold in berries, lime juice, and vanilla until combined. Scatter berry mixture over prepared crust. Crumble reserved 1½ cups chilled dough over berries, pressing to form small clumps. Bake until top is golden, about 30 minutes more. Let cool completely. Refrigerate overnight. Using excess parchment as handles, remove from pan, and cut into bars.

Recipe from Bake from Scratch

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