Food & DrinkLifestyle

Three Berry Crumble Bars… Enjoy at home or pop in a picnic

September is a great time to bake with berries. Enjoy at home, or pop in a picnic and take them wherever you are headed. These buttery crumb bars are filled with mixed berries and a touch of lemon.

This simple recipe uses the same mixture for the crust and topping making it an dessert you can whip up all summer long.


Makes: 24 slices / Prep Time: 20 minutes / Cooking Time: 25 minutes.

300g plain flour
130g sugar
½ tsp sea salt
225g + 15g cold butter, cut into 2.5 cm pieces
45g rolled oats
55g slivered almonds
45g light brown sugar
65g fresh raspberries
55g fresh blueberries
50g fresh strawberries, sliced
120ml raspberry jam
15ml lemon juice

• Preheat the oven to 190 C
• Line a 23cm x 33cm baking tin with parchment paper
• In a food processor, mix flour, sugar and salt.
Add 225g butter to the flour mixture and pulse 5-6 times until the mixture resembles coarse sand. Remove 55g of the mixture and set aside
• Press the remaining butter – flour mixture into the prepared pan in an even layer. Bake for 12 to 14 minutes until it begins to brown. Remove from oven
• While the crust is baking, place the reserved butter – flour mixture back into the work bowl
• Add the rolled oats, almonds, brown sugar and pulse 2 to 3 times. Add the remaining 15g cold butter and pulse 2 to 3 times until the crumble is pea-sized. Transfer to a bowl and keep in the fridge until ready to use
• Place the berries with the raspberry jam and lemon juice in the work bowl. Pulse 3 to 4 times to lightly mash
​• Spread the berry mixture evenly over the warm crust. Pinch some of the topping together to make larger chunks and sprinkle over the berry layer. Return to the oven and bake for 20 to 25 minutes until bubbly and golden brown
• Cool completely before cutting into squares


Picture:  Three Berry Crumble Bars. Picture: KitchenAid

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