These Brown Sugar Berry Bars are buttery, crumbly, and packed with bright, jammy berry flavour in every bite. A soft brown sugar oat crust bakes into the perfect base, while the center is layered with a sweet tart mix of blackberries, raspberries, strawberry preserves, fresh lemon zest, and vanilla.
The final crumble topping bakes into a golden, slightly crisp layer that pairs perfectly with the juicy berry filling. These are perfect for picnics, summer parties and garden parties for all the cottagecore vibes.
Brown Sugar Berry Bars serves: 8
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 1 hour and 30 minutes
You will need
• 1 1/4 cups of quick oats
• 1 1/2 cup of flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup of brown sugar
• 3/4 cup of unsalted butter (melted)
• 1 cup of raspberries
• 1 cup of blackberries
• 1/3 cup of brown sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 1/4 cup of strawberry preserves
1. Lime an 8x8 baking dish with parchment paper, leaving paper hanging over the edge. Preheat the oven to 350°. In a large bowl add the quick oats, flour, salt, baking powder and brown sugar. Stir until combined.
2. Add the melted butter to the bowl and stir until a crumbly mixture forms.
Take the lined 8x8 and press 2/3 of the crumble mixture into the bottom of the pan, making sure it’s even and pressed down tightly. Bake for 10 minutes.
3. In a large bowl add the raspberries, blackberries and the brown sugar, mash the berries once with a fork and stir to combine the brown sugar.
Add the cornstarch, lemon juice, vanilla, lemon zest and strawberry preserves and mix until well combined.
4. Pour the berry mixture on top of the crumble that came out of the oven. Spread evenly around.
Then add the leftover crumble right on top of the berry mixture. Place in the oven and bake for 35-40 minutes. You want the top to be a golden colour.
Let cool for 40-50 minutes then slice and enjoy!
Tips and tricks! • Store in an airtight container in the fridge for 2-3 days.
• You can use the bottom of a measuring cup to flatten the crumble bottom before baking instead of your hand.
• Make sure you fully combine all the cornstarch when mixing the berries to thicken the mixture up. You can add a little more cornstarch if the mixture is too watery to pour onto the bottom bars.
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