These cheery, blackberry crumb bars are a summertime favorite and make a perfect afternoon snack or simple dessert.
Blackberry Crumble Bars
I love crumbles. Maybe it’s the name, it’s so old-fashioned and makes me think of long summer walks along blackberry hedges.
I imagine filling pails with sweet-smelling berries and watching small children with berry-stained mouths and grubby hands.
Later, we’d deliver the blackberries to a grandmother who would magically transform them into pots of jam and pies on the windowsill.
The berries would find themselves in mini berry cheesecakes, or blackberry vanilla cupcakes, or this lemon yogurt cake. And there would always be crumb bars served with tea in the afternoon tea.
These black berry crumble bars are everything I love about berry season in a handheld dessert.
Blackberry Bars
I don’t think I can overstate how quick and easy it is to make these delicious fruit bars.
Making Blackberry Bars is as simple as stirring together the crumble topping and pressing half of it into a baking pan. Top that with sugared berries and then sprinkle with the remaining crust.
They are perfect for a quick handheld dessert that you can carry out into the yard to enjoy the long summer twilight while sitting on the porch swing.
These bars are great dessert to whip up for unexpected guests. Or make them as a snack for a kids’ event, game, or to celebrate after a recital.
You really don’t need an excuse, this is a delicious snack for any reason. You aren’t likely to be bringing any leftovers home.
Berry Bars Recipe
The berry bar ingredients are pantry staples. And if you’re lucky, you can pick your own blackberries from a nearby hedge. If that’s not available, your local grocery store or farmer’s market is sure to have some.
Raspberries or boysenberries would be excellent in this easy summertime recipe as well. Frozen berries can be used. However, they’ll need to be thawed and drained to keep your crumble from getting too soggy.
This is a great recipe for kids to try. They can pick the berries and then come home and make the Crumb Bars.
The kids always think it’s fun to push the topping into the pan with their fingers.
Easy peasy and you’ll have these bars coming out of the oven in no time. Serve with tea or coffee or a big glass of cold milk. Blackberry bars are perfect for picnics and late afternoon snacks.
Easy Tip for Cutting in the Butter
You can grate the cold butter straight into the flour! Use butter straight from the refrigerator, don’t let it warm on the counter while you set up the grater.
It takes only 15-20 seconds to grate a cold stick of butter. Toss the fluffy grated butter into flour to lightly coat it and then all you need is a fork or your fingers to turn it into perfect crumbs in moments.
Blackberry Bars Recipe
- Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, 1 cup white sugar, baking powder, and salt. Cut in the butter, until the butter is in pea-sized pieces. (See note below for an easy tip!)
- Stir in the beaten egg with a fork. Press half of the dough into the bottom of the baking dish. Combine the blackberries, lemon juice, cornstarch, and sugar in a medium-size mixing bowl and stir to combine.
- Scatter the sugared berries over the crust in the pan. Sprinkle with the other half of the dough mixture.
- Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.
Blackberry Crumble Bars
Ingredients
Crust and Topping Ingredients
- 3 cups all-purpose flour
- 1 cup butter, cut into pieces
- 1 cup granulated white sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
Blackberry Filling Ingredients
- 4 cups blackberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 3/4 cup granulated white sugar
Instructions
- Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, 1 cup white sugar, baking powder, and salt. Cut in the butter, until the butter is in pea-sized pieces. (See note below for an easy tip!)
- Stir in the beaten egg with a fork. Press half of the dough into the bottom of the baking dish. Combine the blackberries, lemon juice, cornstarch, and sugar in a medium-size mixing bowl and stir to combine.
- Scatter the sugared berries over the crust in the pan. Sprinkle with the other half of the dough mixture.
- Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.
Notes
Nutrition
{originally published 6/3/16 – recipe notes and photos updated 1/22/21}
Here are a few more blackberry recipes to try:
Blackberry Lime Cupcakes from a Cookie Named Desire
Blackberry Cheesecake Brownies from Oh, Sweet Basil
No Churn Vanilla Blackberry Swirl Ice Cream from Celebrating Sweets
Raspberry White Chocolate Ice Cream
Allison - Celebrating Sweets says
Thanks for sharing my Blackberry Ice Cream! Your bars look delicious! I love a crumb topping. 🙂
Mallory says
Christine, It’s so hard to watch them struggle even when it’s for their own good. Things a first time mother has to learn and I’m sure there will be many more things that he doesn’t like in life that will be for his own good. Thanks for the tips.
Mallory says
Thanks for the tips, Mindy. I’ll have to look into colloidal silver, I want to avoid round two if at all possible.
Rheagan says
Hi There – I stumbled upon this recipe via Pinterest. (I have a mountain of blackberries to get rid of…)
Can’t wait to try them!
Jordan says
Hello, I really want to make these bars but I don’t exactly understand the part about the butter…what exactly do I do with it? And when the bars are done do they go in the refrigerator or can they sit out?
Mary says
Cutting in butter means working large chunks of butter into dry ingredients (usually flour) in order to break the butter down into smaller pieces that are each fully coated in those dry ingredients.
Dana Maloney says
You haven’t answered how to store it ?
I just made it, I’ve planted my torn less blackberry bush about 3 years ago. WOW, is it mature now with ALOTof berries. Thanks for sharing recipes.
Mary says
Hi, Dana! You can refrigerate the bars for a week or so, or keep them on the counter for a few days. Happy baking!
Tegan says
I used frozen berries for this and it’s delicious!
Christopher says
“Cut the blackberries in half”!? ARE YOU INSANE!?
Ohhhh . You mean” divide” them.
🙂 Even I don’t like blackberries THAT much.
Mary says
I’m very happy to tell you that there is no need to slice the blackberries in half for this recipe. I did that initially and then learned the error of my ways. Ha. It works perfectly without slicing them!
Arlene says
Hi there! Can these stay on the counter at room temp or do you recommend storing in the fridge? Thanks so much! The first taste was amazing!
Susan says
Omg the hack of getting the butter is a dream come true. I hated cutting butter into flour and always lost patience before it got to pea size. This is so much easier and faster!
The crumble is in the oven and it looks great!
Mary says
That is awesome, Susan.
MB says
I think she did mean to cut the berries literally in half…but not happening in my kitchen…LoL. Since blackberries are so very juicy I decided t cook them a bit with the sugar, lemon juice, and cornstarch to thicken. Then I simply poured it over the base crust and crumbled the remaining dough on top. Perfect…and easy treat! Thanks!!!
Sandra L. Lawson says
Could you use canned Blackberry pie filling? Thanks. Sandra
Mary says
I’ve never tried that, Sandra.
Cathy K. says
That’s how I’m going to try these!
Sharon says
Please proofread this recipe. In the introduction with the list of ingredients, it states 3 large eggs beaten. Then in the instructions for making it you list one large egg beaten. I used your instructions with the one egg and now I’m hoping it turns out since it’s currently in the oven. I don’t usually get blackberries because I’m the only one that likes them and they’re pricey but I happen to get these on sale for .99 cents for 6oz. Do I use 1 egg or 3 eggs if I choose to use your recipe again. Thanks
Mallory says
1 egg. I’m not seeing any reference to 3 in the post or recipe.
Mallory says
That means to cut the blackberries in half. You’ll put them all in the the pan at the same time.
Jackie says
Your blackberry bars look great! I just found two bags of blackberries in the freezer. I’m going to make these tomorrow! Yum!! ♥️
Jackie says
I made your blackberry bars and they are yummy!!
I’ve added this to my “family favorite recipes” list.
Really yummy.
Vicky says
Loved these, really easy to make, I picked way too many blackberries so hopefully freezing half to make another batch, also freezing excess blackberry slices and hoping they will be good to eat after
Mary says
I’m so glad that you enjoyed them!
Carmen says
exactly what I was looking for, turned out fabulous. I was initially a little worried when reading that it didn’t have enough liquid to hold shape for the crust but no issues executing as written.
Doodle says
Who can decipher these measurements? What’s wrong with the metric system ?? Please put a conversion! A cup is -200g, so 800g of blackberry’s? Really?
Mary says
Feel free to convert the measurements as you see fit.
Justme says
Can you use different fruit in this recipe?
Mary says
Any berry will substitute easily.
Kelly says
So good!
Mary says
Thank you, Kelly.
Debbie says
These are so yummy! I was nervous with how dry the crust dough turned out before I baked them but I stuck with the recipe and they turned out perfect! I couldn’t wait for them to be “cool completely” haha! And ate mine slightly warm still. It was so good and felt like eating a less messy cobbler! Only regret is that the kids ate all the leftover berries so I can’t make a second one!
Mary says
I am so happy you loved it! Thank you for trusting the process, Debbie.
Dove McConachie says
I love this recipe. Its easy and I had everything already in my fridge that I needed for this. It was delicious and didn’t take any longer then it should have. I definitely recommend this recipe!
Mary says
Glad to hear that you’ve been loving the blackberry crumble bars. Happy baking!
Deirdre says
Omg, this is the best. I half the batch and use a mini food processor to blend it. Half at a time. So easy.
I’ve also used w/ apple & cinnamon.
One of my fav recipes.
Mary says
YAY! I’m thrilled that the recipe has been a hit for you, Deirdre.
Elaine says
I made these today and followed the recipe exactly. The blackberry crumble came out perfect and was so delicious! A keeper ?
Mary says
I’m always happy to hear that someone has added a recipe to their list of favorites, Elaine. Enjoy the blackberry crumble bars!
Rhonda says
I’m just wondering if anyone has tried doubling this recipe? I’d like to make them for a potluck and think there will be a lot of disappointed people if I only make a single batch!
Mary says
That should work fine, Rhonda.
Elise says
I made these and they turned out amazing! They did get super soft though when I store them in an airtight container for the next day. Is there anyway to avoid that? Should I bake longer?
Mary says
It probably depends on the humidity where you are, Elise. When I lived in the southwest, I could leave them loosely covered and they didn’t soften at all. You might try allowing some air into the container. (However, if you live in a humid area, that could make them soften even faster.) Another option to keep them firmer would be to store them in the fridge. I hope that helps!
Kelsie says
Such a quick, tasty dessert! I’ve made this multiple times and it’s a family favorite!
Mary says
I’m so glad you’re enjoying the bars, Kelsie.
Lexie says
These are fantastic! How do you store these? Room temp or refrigerator?
Mary says
I’m glad you like them! I typically keep them in the fridge, Lexie.
Angie says
These were amazing. I’m trying them with blueberries this time, without modifying the recipe.
Mary says
I’m so glad you like the recipe, Angie!
Doreen B says
These Blackberry Crumble Bars are wonderful! I made the recipe exactly as written. Used fresh Blackberries from our garden. The recipe was so easy to follow and easy to make.
Thank you so much Mary for sharing your recipe! ☺️
Mary says
I’m thrilled you like the cobbler! Fresh blackberries from your own garden must be amazing. Enjoy!
Michelle says
Made this tonight and drizzled with a simple lemon glaze. Delicious!
Mary says
I’m so glad you like the recipe, Michelle.
Denise Carter says
So good, I’m making them for a third time in 2 weeks!!
Mary says
That’s awesome, Denise!
Courtney Ann Wasson says
I want to try your recipe using the canned boysenbarries I purchased at Knotts Berry Farm, but I have a question! From reading your entire post, I know that I need to drain them- but do I still need to add the sugar, lemon Juice, and cornstarch? They have sugar in them already according to the ingredients list! What would be your recommendation? Thank you for your advise!
Mary says
I honestly don’t know for sure, Courtney. Is this a jam? If so, you could just use the jam. If it’s a fruit in syrup, I’d probably drain the can and then use about half the sugar along with the cornstarch and lemon juice.
Sheila says
For any of you that have used frozen berries for this recipe, do you thaw them first?
Mary says
You do not need to thaw the berries first.
Laura says
Can you freeze these bars?
Thanks!
Mary says
They should freeze nicely.
Lorri Yager says
These are wonderful. My daughter in law wanted to make these as favors for their wedding. They got married at a blackberry farm. Everyone loved them. Lorri Yager
Mary says
I’m so glad you like them, Lorri!