Berry Crumb Bars Recipe -
Berry Crumb Bars Recipe

Berry Crumb Bars

Recipe by  

"Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe."

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Ingredients Edit and Save

Original recipe makes 12 -15 bars Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
  2. Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
  3. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
  4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2008

Okay...first of all I used fresh blueberries and was concerned that as the blueberries gave off their juices, it would turn out to liquidy. But it was fabulous! The corn starch really did it's job. Finally a fruit bar that's not sickening sweet! It's perfect and the crumb crust and topping doesn't steal the show from the fruit...which is how it should be. I didn't feel guilty eating these at all! Wonderful recipe and super simple!

Most Helpful Critical Review
Oct 15, 2002

This was Easy & Great Tasting. I used Raspberry Jam in place of berries & it still turned out Great. I want to try it with peachs someday.

May 26, 2009

My original intent was to make a mixed berry pie today, but laziness got the better of me and I made this instead - the point being, it is EASY - and with little effort I had something fresh, pretty and delicious! I pulsed the dry ingredients in the food processor, then pulsed in the shortening and, finally, the egg, which I beat slightly with a teaspoon of vanilla. I found this method quick, easy and it crumbled beautifully. For the fruit I used a mix of fresh blueberries, raspberries and strawberries. Mine was perfectly done at 45 minutes, although I started to check it at 35. The results were perfect. Just as good as a crumb topped mixed berry pie and so much quicker to throw together. Very nice recipe!

May 13, 2008

I used blackberries, extra sugar mixed in the berries, and butter as suggested by reviewers, a little more cinnamon and it was perfect. The flavor really came together after sitting for a day or two, the crumb mix was kind of bland the first day, and on the third it had the best flavor. Can't wait to try it with raspberries!

Oct 24, 2006

I tell you what! If people would only make this recipe as is they would find it WONDERFUL! No tweaking! This deserves five stars!! You can try other fillings but the rasberry is far the best!! Thanks for an easy recipe! It didn't last long in my house and I've made it three times already!

May 15, 2008

Took these into work and they were devoured within minutes! I took the advice of others and used butter instead of shortening and doubled the amount of sugar on the berries. Very tasty and easy to make. Next time, I will combine all of the dry ingredients first for the crust, then add the butter and egg. I will also use a food processor to cut the butter into the flour mixture. This should help make the mixture a little more crumbly, like small pebbles. I had to work pretty hard to cut the butter into the flour mixture by hand! Thanks, Jan!

Dec 08, 2004

Remember the Seinfield episode about how everyone loves the tops of muffins and don't want the rest of the muffin? This recipe solves that problem. When I'm in a hurry, I'll make these with either raspberry or blueberry canned pie filling...either way, they are simply wonderful and disappear very quickly!

Sep 08, 2003

Very easy and very good! I have made them with berries, peaches and crushed pineapple. Each time it turned out great


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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