Dump & Bake Berry Crumble Bars: Easy Freezer-Friendly Recipe
Oh, friends, if you’re anything like me, the craving for a warm, homemade dessert often battles with the desire for maximum relaxation. That’s why these **Dump & Bake Berry Crumble Bars** are about to become your new kitchen superhero, delivering maximum flavor with absolute minimum effort – seriously, just combine ingredients and bake for an irresistible sweet, juicy burst of mixed berries under a golden, buttery streusel!
Imagine pure comfort in every bite, knowing these beauties are also wonderfully freezer-friendly for meal prep or unexpected cravings! If you love the ease of no-fuss desserts, you might also adore our No-Bake Chocolate Oat Bars for another quick win.
These crumble bars deliver on both ease and deliciousness, and for fellow fruit bar enthusiasts, I also highly recommend checking out these delightful Blueberry Pie Bars with Oatmeal Crumble for another fantastic option.
Dump & Bake Berry Crumble Bars: Easy Freezer-Friendly Recipe
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Dump & Bake Berry Crumble Bars are incredibly easy to make, featuring a tender shortbread crust, sweet mixed berry filling, and a buttery oat crumble topping. Perfect for quick desserts or make-ahead treats!
Ingredients
1 cup (2 sticks) unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
4 cups frozen mixed berries (do not thaw)
2 tablespoons cornstarch
1 tablespoon lemon juice
Directions
- Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, combine the melted butter, granulated sugar, and vanilla extract. Whisk until smooth.
- Add 1 1/2 cups of the all-purpose flour and 1/4 teaspoon of salt to the butter mixture. Stir with a spoon until just combined and a soft dough forms. Press about two-thirds of this dough evenly into the prepared baking pan to form the crust.
- In a separate medium bowl, combine the remaining 1/2 cup all-purpose flour, 1/4 teaspoon salt, old-fashioned rolled oats, and brown sugar. Use your fingers or a pastry blender to cut in the remaining one-third of the butter dough until a crumbly mixture forms. Set aside; this will be your topping.
- In another bowl, toss the frozen mixed berries with cornstarch and lemon juice until evenly coated. Spread the berry mixture evenly over the crust in the baking pan.
- Sprinkle the reserved oat crumble topping evenly over the berry layer.
- Bake for 45-55 minutes, or until the topping is golden brown and the berry filling is bubbly. If the topping browns too quickly, tent loosely with foil.
- Let the bars cool completely in the pan on a wire rack before lifting out with the parchment paper and cutting into squares. Cooling completely ensures the bars set properly and are easy to cut.
Notes
- Make Ahead Tip: These bars can be assembled the day before and stored, covered, in the refrigerator. Bake as directed when ready. For freezing unbaked, wrap tightly and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to bake time.
- Flavor Variations: Feel free to experiment with different frozen fruits! Try peaches, cherries, or a combination of fruits like apple-raspberry. A pinch of cinnamon or nutmeg in the crumble topping can also add a delightful warmth.
- Storage Suggestions: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
