I can’t believe we never made berry crumb bars at any of the bakeries I worked in, because they’re the kind of bars people devour! These are packed with a super fruity, jammy mix of frozen raspberries, blueberries, and blackberries and layered with a sweet, buttery brown sugar oat crumble that just melts in your mouth… like berry cobbler, but better.
They come together fast and taste a berry-filled pie without the fuss! If you loved my blueberry crumble blondie bars, these mixed berry crumble bars might just earn a top spot in your summer baking lineup.
Bars are great when you want something easy to share, but when I’m feeling a little extra, I go for my brown butter strawberry pie. It’s got all that same cozy, fruit-forward flavor, just in a bigger, sliceable format!
The Step-by-Step Process
1
Make the triple berry jam filling. Boiling the berries before baking them makes them thick and jammy, giving them the perfect pie-like bite.
2
Brown the butter. It’s easy, but if you’re unfamiliar with it, my how-to brown butter guide will be your best friend! Set it aside to cool briefly before using it because it will be very hot!
This recipe is for the crumble lovers, but if you want something a little more classic and cake-y, my fluffy blueberry crumble cake is your girl. It’s topped with a buttery crumble and loaded with baked blueberries!
3
Make the brown sugar oat crumble. Combine all of the ingredients until they are combined. It will have a dough-like texture.
4
Press the crumble into the pan, leaving some for the top. You want to press them firmly into the bottom of the pan for the base!
5
Spread the fruit filling over the shortbread. Make sure to spread it to the edges in an even layer.
6
Sprinkle the reserved crumbs over the berries and bake! You’ll know the berry bars are done baking when the edges are bubbling and the top of the crumble is golden brown.
I love baking these berry bars when I’m having people over. If you’re in the mood for more easy-to-share bars, definitely check out my blueberry pie bars with a lattice top. They’re like pie, but way easier to serve!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Triple Berry Crumb Bars with Brown Butter & Oats
Equipment
Ingredients
Triple Berry Jam
- 1 cup frozen blackberries
- 1 cup frozen blueberries
- 1/2 cup frozen raspberries
- 2 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Brown Butter Oat Crumble Crust
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla bean paste or extract
- 1 2/3 cup + 1 tablespoon all-purpose flour, *See notes below for measuring*
- 1 cup old fashioned oats
- 1/2 teaspoon fine sea salt
Instructions
- Combine the berries, brown sugar, granulated sugar, and lemon juice in a pot. Cook over medium heat for 15-20 minutes, stirring and mashing occasionally, until the berries have released all of their juices, are bubbling, and starting to thicken. Try not to mash them too much, so you get chunks of jam! Stir in the cornstarch slurry and cook 2-3 minutes longer until thickened. Set aside to cool until ready to use.1 cup (120 g) frozen blackberries, 1 cup (128 g) frozen blueberries, 1/2 cup (50 g) frozen raspberries, 2 tablespoons (25 g) brown sugar, 2 tablespoons (25 g) granulated sugar, 1 teaspoon lemon juice, 1 tablespoon (10 g) cornstarch, 1 tablespoon (15 g) water
- Line a square 8×8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350°F/180°C.
- In a stainless steel pan, cook the butter over medium heat, stirring occasionally, until the butter is amber in color and the bottom of the pan is covered in brown milk solid bits. Scrape all of the butter into a large bowl and set aside to cool to room temperature.14 tablespoons (196 g) unsalted butter
- Once at room temp, whisk in the sugars and vanilla. Then mix in the flour, oats, and salt. Reserve roughly 1 cup (130 g) of the dough for the top, then press the rest of it firmly into the lined baking pan.1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) brown sugar, 2 teaspoons vanilla bean paste or extract, 1 2/3 cup + 1 tablespoon (200 g) all-purpose flour, 1 cup (92 g) old fashioned oats, 1/2 teaspoon fine sea salt
- Spread the berry filling across the dough, then break up the reserved dough into crumbles and spread it evenly on top of the berries. Bake for 35-40 minutes, or until the edges are bubbling and the crumble topping is golden brown. Let the bars cool for 3-4 hours before slicing into 16 squares. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Great recipe, as usual!
You’re the best, thank you so much!! So glad you enjoyed it! 💛
Amazing! Triple the berry power! Everyone at the office loved these!
Woo! Glad to hear that Andrew!
Mind blowing yet again. I doubled the jam from the raspberry blackberry cinnamon rolls and just carried it over here instead of the jam in here. Another slay. This recipe was so easy.
Yesssss!! I love that you carried over the jam. Thanks so much for trying it and I’m glad it was an easy win!