Summer isn’t over yet, which means you still have a few more weeks of delicious, fresh berries. And you need to make this recipe before summer ends! This crumble is buttery, tart, and sweet. It is everything you want in a dessert and it is so easy to make, which makes it taste even better! I use 3 types of berries here – strawberries, raspberries, and blackberries – I think these 3 compliment each other very well and provide beautiful and vibrant colors. You could also throw in some blueberries if you wanted to, but I think this is perfect on its own. These shortbread bars are very dense and great for sharing. I am warning you now, you will be tempted to eat the entire batch on one sitting because they are irresistible – but please don’t because the will give you a sugar high and probably a stomach ache! For even more deliciousness, serve with vanilla ice cream or whipped cream!
For the Base:
- 1 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 2 Cups Flour
For the Berry Filling:
- 2 Cups Chopped Strawberries
- 1 Cup Raspberries
- 1 Cup Chopped Blackberries
- 2 Tbsp Sugar
- 4 Tsp Cornstarch
- 1 Lemon, Zested
For the Crumble Topping:
- 2/3 Cup Sugar
- 2/3 Cup Flour
- 4 Tbsp Butter
- Serves: 8-12
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 70 Minutes
- Preheat the oven to 350 degrees Fahrenheit.
- In an electric mixer, add the 1 cup butter and mix for 2-3 minutes until the butter begins to cream. Add in the 1/2 brown sugar and continue mixing on low-medium until well combined.
- Next add in the 2 cups of flour – 1 cup at a time – starting the mixer on low until it is loosely combined, then turning the speed up to fully mix the dough. (The dough will be pretty dense, but should be easy to work with).
- Grease a 9 inch pan well and make sure to grease the edges (you can use the butter + flour method or spray with PAM).
- Once the pan is greased, add the dough and press down to spread out evenly.
- Now to make the filling – in a large bowl, add the strawberries, raspberries, blackberries, lemon zest, sugar, and cornstarch. Stir to combine and coat the berries evenly with the sugar and cornstarch. Let site while we make the crumble!
- In a large bowl, add the 2/3 cup sugar, 2/3 cup flour, and 4 tbsp butter. Using your hands, gently combine together until it forms a sand-like texture.
- Let’s finish the assembly – add the berry mixture on top of the shortbread dough and spread evenly. Top with 1/3 of the crumble mixture – just enough to barely cover the surface (this will prevent the berries from burning while it cooks and sets) – set the rest of the crumble aside as you will use it later.
- Place it in the oven for 25-30 minutes until the berries are cooked.
- After the 30 minutes, remove from the oven and turn the heat up to 375 degrees Fahrenheit.
- Top with the remainder of the crumble you didn’t use earlier and place back in the oven for another 15 – 20 minutes until the crumble topping starts to brown.
- Remove from the oven and allow to cool completely before slicing and serving!