All the wonderful flavor of a deep dish cobbler is packed in to these easy-to-make Berry Crumble Bars.  Perfect with your morning cup of coffee for a quick on the go breakfast, or for an after school snack for the kids.  The very berry filling combined with the strudel topping makes these squares a real winner. 

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Berry Crumble Bars

Easy to make Mixed Berry Bars have all the flavor of your favorite cobbler.  Perfect with a cup of coffee for a healthy breakfast, or delicious as a dessert. 

Course Breakfast, Dessert

Cuisine American

Keyword Berry Breakfast Bars, Berry Crumble Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 20

Author Christoph

Ingredients

Crust & Crumble

• 2 cups all-purpose flour
• 1 cup toasted almonds ground
• 1 cup butter room temperature cut into pieces
• 1 cup granulated sugar divided
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 large egg

Berry Filling

• 2 cups blackberries halved
• 2 cup raspberries halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¾ cup granulated white sugar

Instructions

• Position rack in the center of the oven and heat to 375° F. Grease a 9” x 13” baking pan.
• Place almonds in a food processor with ¼ cup of sugar. Pulse into a fine crumb. Do not over process.
• Stir together flour, sugar, baking powder and salt in a large mixing bowl, cut in the butter with a hand mixer or pastry blender until the butter is pea-sized pieces. Mix in the egg until combined.
• Press about two-thirds of the dough into the bottom of the baking pan.
• Place in oven and bake for 15 minutes.  Remove and let slightly cool while you prepare the berries.
• Cut the berries in half and toss them with the lemon juice first, then add cornstarch and sugar and mix. Spread the berries evenly over the crust in the pan.
• Crumble the remaining dough evenly other the berries.
• Bake for 30 - 45 minutes, or until lightly browned. Allow to cool completely before cutting and removing from pan.

Notes

I line my pan with parchment leaving the paper to hang over the sides.  When the bars have cooled it makes it easy to lift the bars out of the pan for cutting.