Print

Easy Triple Berry Crumble Bars with Oat Topping

easy triple berry crumble bars - featured image
Print Recipe

Rustic, golden-topped crumble bars with a chewy oat texture and a sweet-tart mixed berry filling, perfect for potlucks and homemade treats.

Ingredients

Scale
  • 1 ½ cups (150g) rolled oats
  • 1 cup (125g) all-purpose flour (can swap with almond flour for gluten-free)
  • ¾ cup (150g) brown sugar, packed
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted (use dairy-free butter if needed)
  • 3 cups (450g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and line it with parchment paper, leaving extra hanging on the sides for easy bar removal.
  2. Prepare the crust and topping: In a large bowl, combine 1 cup (100g) rolled oats, ⅔ cup (85g) all-purpose flour, ½ cup (100g) brown sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon. Pour in ½ cup (113g) melted butter and stir until mixture holds together when pressed. Press this mixture firmly into the bottom of the prepared pan to form the crust.
  3. Make the berry filling: In a separate bowl, toss together the mixed berries, granulated sugar, cornstarch, vanilla extract, lemon juice, and remaining ½ cup (50g) rolled oats and ⅓ cup (40g) flour.
  4. Spread the berry filling evenly over the crust.
  5. Prepare the oat topping: Combine the remaining ½ cup (50g) oats, ⅓ cup (40g) flour, ¼ cup (50g) brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt in a bowl. Stir in the remaining ¼ cup (57g) melted butter until crumbly but clumps form when pinched.
  6. Sprinkle the oat topping evenly over the berry layer without pressing too hard.
  7. Bake for 40-45 minutes until the topping is golden brown and the berry filling is bubbling at the edges. If topping browns too fast, loosely cover with foil halfway through baking.
  8. Cool completely in the pan on a wire rack to let the filling set.
  9. Use the parchment overhang to lift bars out and slice into 16 squares.

Notes

Use cold butter cubed for a firmer crust if desired. Don’t skip cornstarch to prevent soggy bars. Toss frozen berries with sugar and cornstarch while frozen to reduce juice bleeding. Cover with foil if topping browns too quickly. Let bars cool completely before slicing. Use a serrated knife for clean cuts.

Nutrition

Keywords: triple berry crumble bars, oat topping, mixed berry dessert, easy berry bars, homemade crumble bars, gluten-free option, vegan adaptation

Find it online: https://ariaappetite.com/easy-triple-berry-crumble-bars-recipe-perfect-for-homemade-oat-topping/