The next time you have summer berries to use up, give these Berry Crumble Bars a try! I brought a batch to work recently and have already had multiple requests to make them again - that's how you know they're worth it! I love how the buttery crumble doubles as both the crust and topping, plus they are excellent for making ahead or stashing in the freezer.
What really makes these stand out is the rich, nutty brown butter that elevates the whole experience! If you love this flavor as much as we do, don't miss our many other Brown Butter Recipes.
This is the dessert I make for the occasions when I want something completely homemade, but I don't want to spend all day in the kitchen. Speaking from personal experience, they are just as good for a potluck or party as they are for a late-night snack at home. 😉
Since I've made these many times over, I've got you covered! I'll walk you through everything, from the best pan to use to variations that actually work.
If you still have fresh berries on hand, this Mixed Berry Cake is also great! And when you are out of berry season, grab a jar of jam and try these Raspberry Crumble Bars instead!
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Why this recipe made the cut
Well first, because every time I make these, I get asked to make them again. That's every baker's favorite feeling.
But beyond the fact that people enjoy eating them, it's earned it's spot! It is a genuinely simple and reliable recipe, even for new bakers. They can be made ahead or frozen just as well. You can even serve it like a warm pizookie with ice cream.
Ingredients for berry oatmeal bars
You probably have most or all of these ingredients already on hand! I've added a few tips below to ensure you have success. Full quantities are in the ingredient card below.
- Butter: We're going to cook it down until toasty and golden for more flavor! For four different cooking methods, see the FAQ's below.
- All-purpose flour: I don't suggest substituting with an alternative flour. Other flours don't necessarily have the structure to hold the weight of the berry sauce.
- Old-fashioned oats: Do not substitute with instant oats, or you'll end up with a soggy crumble and crust.
- Brown sugar: I have used both light (regular) and dark. Both are delicious, but dark will have a deeper caramel-y flavor.
- Vanilla extract: You can also use vanilla bean paste.
- Baking powder: This gives it a little bit of lift and keeps it tender. Pro tip: Make sure it's fresh!
- Cinnamon: These have a very light cinnamon flavor. If you want it stronger, feel free to double the amount.
- Kosher salt: This isn't as salty as table salt, so be sure to stick to kosher.
- Mixed berries: Use fresh or frozen! Blackberries, raspberries, and blueberries are my go-to, although strawberries are also an option.
- Fresh lemon juice: Although it seems minor, this noticeably brightens the berry flavor. Always use fresh-squeezed juice.
- Cornstarch: You need the sauce to be thick enough to hold up on the crust. Make sure to stir it into the berries before putting it on the heat, otherwise it will clump.
- Powdered sugar and milk: This is completely optional, but you can dust the finished bars with powdered sugar or make a simple glaze to drizzle on top. It doesn't change the taste, but it does make them pretty.
Helpful kitchen tools
How to make berry crumble bars
To start, preheat the oven to 350 degrees Fahrenheit. Line a 9x9 pan with a parchment sling and spray it with baking spray (make sure flour is one of the ingredients in a spray for a true non-stick effect).
In a medium pot on the stove, melt the butter over medium heat. Continue cooking the butter, stirring often, for 5-8 minutes, or until it is foamy and a medium golden brown color.
For a full tutorial, check out our guide for How to brown Butter on the Stove or check out the FAQs section below for more methods.
In a large bowl, mix together the flour, oats, brown sugar, vanilla, baking powder, cinnamon, and salt until no large clumps remain. Pour the warm browned butter into the bowl and mix well with a spatula.
Reserve about 1 cup of this mixture for the topping.
Pour the rest of the mixture into the bottom of the prepared pan. Press it evenly and firmly into the pan (you can use your hands, a tamper, a spoon, or the bottom of a measuring cup). Bake for 10 minutes.
While the crust is baking, combine the berries, sugar, lemon juice, and cornstarch in a medium pot over medium heat (you can use the same pan you used for the butter, no need to wash it).
Cook the mixture, stirring often and gently mashing the berries, until the mixture is thickened, glossy, and no watery-liquid remains. Frozen berries take about 5-6 minutes on my stove, but fresh berries cook a little faster.
Pour the sauce over the warm crust and carefully spread it evenly across the top, all the way to the edges. Sprinkle the reserved crumb mixture on top. Pro tip: Leave some berry spots showing to help them turn out pretty.
Bake the bars for another 20-25 minutes, until the crumb topping is golden and berries are bubbly on the edges.
Cool them completely in the pan. If desired, dust with powdered sugar or drizzle with a simple icing. Then use the sling to remove the bars from the pan and slice them into 16 squares with a long, sharp knife.
Storage and freezing instructions
Storage: Make these as directed, cool completely, then seal tightly with plastic wrap. Store in the fridge for 1-2 days.
Freezing: Wrap the whole pan tightly in plastic wrap and tinfoil, or slice the bars and wrap them individually in plastic wrap, then place in a freeze zipper bag. Freeze for 1-2 months. Thaw at room temperature on the counter for a few hours (they thaw pretty fast depending on the temperature of your house).
What meal to serve with berry bars
These go with just about anything! Since berries shine in late summer, here are a few summer-friendly ideas to get you inspired.
Variations
This is a straightforward recipe, so there isn't much to change. But here are a few fun variations you can try with yours.
- Use any combination of berries. Even just raspberries, blackberries, or blueberries on their own will work well.
- Try a berry mix that includes pitted cherries for a bit of extra flavor.
- Try adding an ⅛ teaspoon of nutmeg or cloves if you want to give the whole dessert fall vibes.
- To make it faster, use regular melted butter instead of browning it.
- Add finely chopped walnuts or pecans to the crust and topping mixture.
FAQs
Absolutely! If you don't want to make it on the stove, try one of these mthods.
How to Brown Butter in the Microwave
How to Make Brown Butter in the Slow Cooker
How to Make Brown Butter in the Instant Pot
In our years of baking, we've always had best results when using light-colored, metal, non-stick baking pans. In this recipe, we use this 9x9 OXO pan or this 9x9 USA pan.
You want to avoid dark colored metal because it cooks the outside too quickly, and glass pans tend to increase the baking time, also leading to overcooked crust.
Tips & tricks
- Cook the berry sauce long enough to truly thicken it. It it's too thin, it will make the crust soggy or just slide off when you slice them.
- As you sprinkle the crumble on top, gently squeeze it in your palm to create larger clumps.
- The bars will be very soft when warm. Allow them to cool completely or even refrigerate before slicing if you want them to hold a nice shape.
- Wait to add the powdered sugar or icing on top until right before slicing for the prettiest look.
More recipes
Looking for other recipes? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Easy Berry Bars Recipe
Equipment
Ingredients
Crust and Topping
- ¾ cup (12 tbsp) butter
- 1 ½ cups all-purpose flour
- 1 ¼ cups old-fashioned whole oats (not instant)
- ¾ cup brown sugar packed
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
Berry Filling
- 12 oz mixed berries frozen or fresh (blackberries, raspberries, blueberries)
- 2 tablespoon brown sugar packed
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
Topping (optional)
- ¼ cup powdered sugar
- 1-3 teaspoon whole milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 pan with a parchment sling and spray it with baking spray (make sure flour is one of the ingredients in a spray for a true non-stick effect).
- In a medium pot on the stove, melt the butter over medium heat. Continue cooking the butter, stirring often, for 5-8 minutes, or until it is foamy and a medium golden brown color. *See the notes for full tutorials.¾ cup (12 tbsp) butter
- In a large bowl, mix together the flour, oats, brown sugar, vanilla, baking powder, cinnamon, and salt until no large clumps remain. Pour the warm browned butter into the bowl and mix well with a spatula. Reserve about 1 cup of this mixture for the topping.1 ½ cups all-purpose flour, 1 ¼ cups old-fashioned whole oats, ¾ cup brown sugar, 1 teaspoon vanilla, ½ teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon kosher salt
- Pour the rest of the mixture into the bottom of the prepared pan. Press it evenly and firmly into the pan (you can use your hands, a tamper, a spoon, or the bottom of a measuring cup). Bake for 10 minutes.
- While the crust is baking, combine the berries, sugar, lemon juice, and cornstarch in a medium pot over medium heat (you can use the same pan you used for the butter, no need to wash it). Cook the mixture, stirring often and gently mashing the berries, until the mixture is thickened, glossy, and no watery-liquid remains. Frozen berries take about 5-6 minutes on my stove, but fresh berries cook a little faster.12 oz mixed berries , 2 tablespoon brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- Pour the sauce over the warm crust and carefully spread it evenly across the top, all the way to the edges. Sprinkle the reserved crumb mixture on top. Leave some berry spots showing to help the bars turn out pretty.
- Bake the bars for another 20-25 minutes, until the crumb topping is golden and berries are bubbly on the edges. Then cool them completely in the pan.
- If using icing, combine the powdered sugar and milk in a bowl, adding more milk if needed to reach a loose, drizzle consistency. Use the sling to remove the bars from the pan. Drizzle with icing or dust with powdered sugar. Then use a long sharp knife to cut them into 16 squares.¼ cup powdered sugar, 1-3 teaspoon whole milk
Notes
- Cook the berry sauce long enough to truly thicken it. It it's too thin, it will make the crust soggy or just slide off when you slice them.
- As you sprinkle the crumble on top, gently squeeze it in your palm to create larger clumps.
- The bars will be very soft when warm. Allow them to cool completely or even refrigerate before slicing if you want them to hold a nice shape.
- Wait to add the powdered sugar or icing on top until right before slicing for the prettiest look.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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