Recipe by Jan Taylor
"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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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!
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.
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!
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!
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!
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!
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!
Very easy and very good! I have made them with berries, peaches and crushed pineapple. Each time it turned out great
* Percent Daily Values are based on a 2,000 calorie diet.
Berry Crumb Bars
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 312
** Calories from Fat: 130
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