Can frozen blackberries be used instead of fresh ones?

Definitely! Just let them thaw and drain off any extra juice to avoid soggy bars. If there's a lot of liquid, add up to 1½ tablespoons of cornstarch for better consistency.

Can I swap out blackberries for different fruits?

Of course! This works great with raspberries, blueberries, chopped strawberries, or even a mix. Stone fruits like peaches or plums (cut small) are tasty options too.

Why is my crust falling apart and not holding together?

It might be because the butter wasn't mixed in fully or there wasn't enough moisture. Be sure to combine the butter well. If needed, toss in an extra tablespoon of beaten egg or cool water.

How can I tell if the bars are done baking?

Look for a golden-brown top and a filling that doesn’t wobble in the center when you wiggle the pan. If needed, cover the top with foil if it browns early and finish baking until set.

What's the best way to store these bars?

After cooling, keep them in an airtight container. At room temperature, they're good for 2 days. If refrigerated, they're fresh for 5 days. They also freeze well for 3 months—just defrost overnight in the fridge.

Can I prepare these bars ahead of time?

Sure thing! They taste even better a day later as the flavors blend beautifully. Make them 1-2 days before, refrigerate, and bring to room temp before serving for the best experience.

Mouthwatering Blackberry Crumble Bars

Category: Sweet Treats for Every Craving

Mix flour, sugar, butter, eggs, and lemon zest to form a dough. Spread half in the pan, layer with blackberry filling, crumble the rest over the top, and bake till golden.

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By Ana

Updated on Wed, 11 Jun 2025 14:33:23 GMT

Juicy and Golden Blackberry Crumble Bars | homebitesbyana.com

Baking Tips You’ll Love

Recipe FAQs

→ Can frozen blackberries be used instead of fresh ones?: Definitely! Just let them thaw and drain off any extra juice to avoid soggy bars. If there's a lot of liquid, add up to 1½ tablespoons of cornstarch for better consistency.
→ Can I swap out blackberries for different fruits?: Of course! This works great with raspberries, blueberries, chopped strawberries, or even a mix. Stone fruits like peaches or plums (cut small) are tasty options too.
→ Why is my crust falling apart and not holding together?: It might be because the butter wasn't mixed in fully or there wasn't enough moisture. Be sure to combine the butter well. If needed, toss in an extra tablespoon of beaten egg or cool water.
→ How can I tell if the bars are done baking?: Look for a golden-brown top and a filling that doesn’t wobble in the center when you wiggle the pan. If needed, cover the top with foil if it browns early and finish baking until set.
→ What's the best way to store these bars?: After cooling, keep them in an airtight container. At room temperature, they're good for 2 days. If refrigerated, they're fresh for 5 days. They also freeze well for 3 months—just defrost overnight in the fridge.
→ Can I prepare these bars ahead of time?: Sure thing! They taste even better a day later as the flavors blend beautifully. Make them 1-2 days before, refrigerate, and bring to room temp before serving for the best experience.

Blackberry Crumble Bars

Soft and buttery bars packed with juicy blackberries and a touch of lemon. An easy-to-serve dessert that pairs a pie's sweetness with a crumble's texture.

Prep Time

20 min

Cooking Time

40 min

Total Time

60 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 12 Servings (12 to 16 portions)

Dietary Preferences: Vegetarian

Ingredients

→ Topping/Crust

01 1 1/2 cups granulated sugar

02 3 cups all-purpose flour

03 Zest from 1 large lemon

04 1/2 cup unsalted butter, chilled and cubed

05 3 lightly beaten eggs

→ Filling with Blackberries

06 4 cups blackberries, halved

07 1 tbsp lemon juice, freshly squeezed

08 1 tbsp cornstarch

09 3/4 cup white sugar

Steps

Step 01

Turn the oven to 350°F. Line a baking dish (use 9x13 for thinner or 9x9 for thicker bars) with parchment paper.

Step 02

Grab your stand mixer and toss in the flour, sugar, and lemon zest. Let the ingredients mix together.

Step 03

Add the cold butter cubes to the bowl. Use a fork or your hands to break the butter down into smaller bits while blending.

Step 04

Pour in the eggs and keep mixing until the dough is crumbly but holds together when pressed.

Step 05

Spread half of the dough across the baking dish, pressing it into an even base layer. Keep the rest for later.

Step 06

In another bowl, mix the blackberries, cornstarch, sugar, and lemon juice. Stir until the berries are coated evenly.

Step 07

Spread the blackberry mix across the crust in the baking dish. Use a rubber spatula to make it even.

Step 08

Scatter the leftover dough over the blackberries, creating a crumbly topping.

Step 09

Pop the dish into the oven for 35-40 minutes or until the top starts turning golden and smells great.

Step 10

Take the dish out of the oven and let it cool off completely before cutting into squares and serving.

Notes

Thaw and drain frozen blackberries first to avoid making the filling watery.
Keep your butter super cold while mixing with the dry ingredients for the best texture.
These bars stay fresh for 3 days in a sealed container if refrigerated.
Switch it up by using raspberries or a mix of different berries!