These Berry Crumble Bars are loaded with fresh (or frozen) berries and a strawberry preserve, lemony jam, pressed between layers of yummy brown sugar crumble. These are a ABSOLUTE amazing bar and they taste so fresh and light for spring.
8×8 Pan Here-https://rstyle.me/+LT6UpVmBFU1FeyCFt4PYZA
Vintage Bowl Set Here (Pyrex)-https://rstyle.me/+AwD1OgYPRrY94-6yVFTxWg
Jammed Up Berry Crumble Bars
These Berry Crumble Bars are loaded with fresh (or frozen) berries and a strawberry preserve, lemony jam, pressed between layers of yummy brown sugar crumble. These are a ABSOLUTE amazing bar and they taste so fresh and light for spring. 8×8 Pan Here Vintage Bowl Set Here (Pyrex)
Ingredients
Ingredients:
Crumble:
1 1/2 cups of flour
1 1/4 cup of quick oats
3/4 cup of brown sigar, packed
1/2 tsp baking powder
3/4 cup salted butter, melted
Jammed Up Filling:
1 cup of fresh blackberries
1 cup of fresh raspberries
2 tbsp light brown sugar packed
2 tbsp cornstarch
2 tsp lemon zest (1 lemon is what I used)
2 tbsp lemon juice (from the lemon)
1 tsp vanilla extract
1/3 cup of strawberry preserves
Instructions
Combine crumble mixture, then pour 2/3 of it into a 8×8 inch pan. Bake at 350 for 10 minutes. Place the remaining crumble in the fridge to keep it cold. Add blackberries, raspberries and brown sugar into a glass bowl. Mash with a fork lightly. Add cornstarch, lemon zest and lemon juice then add vanilla and strawberry preserves. Mix. When the crust is done after 10 minutes, pour the filling over the crust. Crumble the remaining crumble from the fridge over the top. Bake at 350 degrees for 30-35 more minutes. Let cool 90 minutes before serving so the bars set up. You can use frozen berries, just let them thaw and remove the juice before you use them.