These berry crumble bars have the most juicy bright
triple berry filling with a buttery brown sugar oat crumble! They're quick to make and way easier than pie, yet they taste just as good with half the effort! They're perfect for Summer or any time of year using frozen berries.
5 from 6 votes
PREP TIME COOK TIME
10 mins 45 mins
SERVINGS 16 squares
INGREDIENTS Crust and topping: 1 cup plus 2 tbsp 160g all purpose flour ⅔ cups 60g quick oats ¼ cup 25g almond flour ½ cup 110g packed light brown sugar ½ teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter melted and cooled
Triple Berry Filling:
https://scientificallysweet.com/wprm_print/mixed-berry-crumble-bars 9/16/24, 11 46 PM Page 1 of 2 : 1 cup 120g frozen blackberries 1 cup 120g frozen raspberries 1 cup 120g frozen blueberries 3 tablespoon 40g granulated sugar 1 tablespoon 9g all-purpose flour 1 tablespoon 8g corn starch 2 tablespoon 30ml cherry or strawberry preserves
INSTRUCTIONS 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. 2. Make the base and topping. Combine flour, oats, almond flour, brown sugar, baking powder, and salt together in a large bowl. Make sure that it is evenly blended with no lumps of brown sugar. Add the cooled melted butter and stir until the mixture is evenly combined and it holds together in moist clumps with no dry spots remaining. Remove one-third of the mixture and set it aside for the topping. 3. Tip two-thirds of the mixture into the prepared baking pan. Press it evenly into the pan with your hands, and then smooth it out with the bottom of a measuring cup. Bake for 12 minutes, and then remove from the oven to cool slightly. 4. Make the filling. Place the berries in a medium bowl. Combine sugar, flour and cornstarch in a smaller bowl and mix to blend evenly. Add the flour mixture to the berries and toss together to coat the berries. Add the preserves and mix it in gently. Spoon the filling over the crust and spread it out evenly. Crumble the remaining crust mixture over the filling leaving it in clumps. Bake for about 30–35 minutes until the top is golden brown and the berry filling is bubbling around the edges. 5. Transfer pan to a wire rack and let the bars cool completely in the pan. Then, cover and refrigerate the cooled bars for 2 hours.
Recipe by Christina Marsigliese, Author of Scientifically Sweet cookbook series.
https://scientificallysweet.com/wprm_print/mixed-berry-crumble-bars 9/16/24, 11 46 PM Page 2 of 2 :
