These strawberry blueberry crumble bars were not planned. Oh, I’d made the original blueberry crumble bars a number of times. Even got friends to make them. Turns out they are extremely forgiving (friend left them in the oven way too long and they were still good!)
However, in this case I had to pivot. I only had about a cup of blueberries. But there were also some strawberries that had to get used up. So strawberry blueberry crumble bars were born!
I did halve the original recipe (because that required FOUR cups of fruit and I only had two), and also cut down the sugar a bit since the strawberries are sweeter than the blueberries. Also, lacking a fresh lemon, I used lemon peel and lemon juice instead of fresh zest and juice. I’ve given amounts for both.
I tend to like less sweet desserts anyway. You can adjust to your own taste.
Strawberry Blueberry Crumble
A delicious fruit-filled dessert that's even better the next day.
Ingredients
Crumble
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- Pinch salt
- Zest of half a lemon or about 3/4 tsp dried peel
- 1/2 cup (2T) unsalted butter, cut into chunks
- 1/2 egg (beat the egg slightly, pour off half to use, and save the rest for another day)
Berries
- Juice of half lemon (about 1 T)
- 2 T granulated sugar
- 2 teaspoons cornstarch
- 1 cup fresh blueberries
- 1 cup fresh strawberries, quartered
Instructions
- Get out two medium size bowls. You’ll use one for the crumb topping and the other to mix the berries. Preheat the oven to 375 degrees F
- Grease a 6 inch pan with butter and dust with flour (this will help keep the bars from sticking).
- In the first bowl, stir together the sugar, flour, baking powder, salt, and lemon zest or peel.
- Add the half an egg and the butter. Blend it in with a pastry cutter. If you don’t have one, use a large fork. It should be crumbly and have little lumps of butter in it when you’re done.
- Take the second bowl and add the sugar, cornstarch, and lemon juice. Add the berries and stir that all together (gently so you don’t burst them).
- Spread half the crumb mixture in the bottom of the pan.
- Top that with the fruit mixture.
- Spread the rest of the crumb mix over the fruit.
- Place the pan in the oven and bake for about 45 minutes. The top should be a light brown when it’s done.
- Take out of the oven and allow to cool. Once it’s cooled down, cut into individual squares. You can wrap them and freeze them for a later snack if you like. They’re even good still frozen!
More Fruit Desserts
Mini Blueberry Hand Pie Recipe
Your favorite blueberry pie in an easy to hold, portable package. And one serving per “pie.” Just the thing for a picnic, brining lunch to work, or making sure you don’t eat the whole pie all at once.
No special pan required, and you don’t have to wait forever for the crust to chill. Great with either Italian plums (the long narrow kind) or regular round ones.
You don’t have to crimp the crust, pre-bake anything, or even pre-cook the pears. Active time is about 15 minutes and it’s all done in 90. Works great with either pears or apples.
Adapted from a banana bread recipe (yes, I had no bananas) this quick bread balances sweet, juicy pears with warm cinnamon and a gingery kick.