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Raspberries, blueberries, and blackberries sandwiched between buttery crumb layers.
20 min
Prep Time
45 min
Cook Time
1 hr 5 min
Total Time
12
Servings
Use fresh or frozen berries. If using frozen, do not thaw before using and increase cornstarch to 1 tablespoon + 1 teaspoon. For larger fruit like peaches, strawberries, or apples, chop into 1-inch pieces. Store bars at room temperature up to 2 days or in the fridge up to 7 days.
Preheat oven to 375°F. Line a 9x13-inch baking dish with parchment paper and set aside.
In a medium bowl, combine the flour, 1 cup of sugar, baking powder, salt, and lemon zest.
With a pastry cutter, cut in the butter and the egg to make a crumbly dough with bits of butter throughout.
Pat half of the crumb mixture into the prepared dish.
In another bowl, combine the remaining sugar, lemon juice, and cornstarch. Gently fold in the berries and pour evenly over the crust.
Take the other half of the crumb mixture and sprinkle on top of the berries.
Bake for 45-50 minutes until the top is slightly browned.
Let bars cool completely to room temperature (or chill in the fridge for firmer slices), then lift out using the parchment and transfer to a cutting board. Cut into 12 bars.
Store at room temperature up to 2 days or in the fridge up to 7 days.