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Crispy Triple Berry Crumble Bars Easy Homemade Recipe with Buttery Oat Crust

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These crispy triple berry crumble bars feature a buttery oat crust and a jammy, sweet-tart berry filling, perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats (135g)
  • 1 cup all-purpose flour (125g)
  • ⅓ cup packed brown sugar (70g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup fresh or frozen strawberries, hulled and halved (150g)
  • 1 cup fresh or frozen blueberries (150g)
  • 1 cup fresh or frozen raspberries (125g)
  • ⅓ cup granulated sugar (65g)
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Optional: 1-2 tbsp coarse sugar or turbinado sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt. Mix evenly.
  3. Cut in the cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even layer.
  5. In a medium bowl, gently toss strawberries, blueberries, raspberries with sugar, lemon juice, cornstarch, and vanilla extract until coated but not crushed.
  6. Spread the berry filling evenly over the crust layer.
  7. Crumble the remaining oat mixture over the berry filling, breaking up large clumps. Sprinkle coarse sugar on top if using.
  8. Bake for 40-45 minutes until the top is golden brown and bubbling around the edges, checking after 35 minutes to avoid burning.
  9. Let the bars cool completely in the pan on a wire rack for about 1.5 hours to set the filling.
  10. Use the parchment paper to lift the bars out of the pan, then cut into squares or rectangles. Serve at room temperature or slightly chilled.

Notes

Keep butter cold to achieve a flaky, crispy crust. Press the base firmly to avoid crumbly bars. Let bars cool completely before cutting to prevent a juicy mess. If filling is too watery, add an extra tablespoon of cornstarch next time. Tent with foil if top browns too quickly. Frozen berries should be thawed and drained before use.

Nutrition

Keywords: berry crumble bars, triple berry bars, oat crust bars, homemade dessert, easy berry bars, crumble bars recipe

Find it online: https://sizzlesprout.com/crispy-triple-berry-crumble-bars-easy-homemade-recipe-with-buttery-oat-crust/