Summer Berry Crumb Bars

Photography by Matt Armendariz / Styling and Recipe Development by Marian Cooper Cairns

To brighten up these picnic-perfect bars even more, we add fresh lime juice to the batter for a citrusy sweet-tart kick. Customize with your own mix of available farmers’ market berries or try pitted fresh cherries, too, for equally delicious results. Find more summer cookies and bars in our 2018 July/August Issue, here

Summer Berry Crumb Bars
Makes 15 to 20 servings
  • 3 cups (375 grams) all-purpose flour
  • 1⅓ cups (267 grams) granulated sugar, divided
  • 1 tablespoon (3 grams) lime zest
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 large egg (50 grams), lightly beaten
  • 1½ tablespoons (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 tablespoons (15 grams) fresh lime juice
  • 1 teaspoon (4 grams) vanilla extract
  1. 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.
  2. 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.
  3. Bake for 30 minutes.
  4. In a large bowl, stir together cornstarch and remaining ⅓ 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.
  5. 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.




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