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Mixed Berry Bars

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Course: Dessert, Tea Time
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 portions, a 15 x 25cm mould


For the dough

  • 75 g butter soft, at room temperature
  • 25 g sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla essence
  • 100 g all purpose flour

Berry Filling

  • 350 g frozen or fresh berries I used a mix of raspberries, blackberries and blueberries. ,But you can use a mix or just one
  • 57 g sugar
  • 1/2 lime juice
  • 1 tbsp all purpose flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt


  • 30 g butter cut in squares, straight out from the fridge
  • 65 g all purpose flour
  • 75 g brown sugar
  • 1/4 tsp salt


For the dough

  • Whisk the butter with the sugar until you have a smooth paste.
  • Add the vanilla essence and repeat.
  • Mix the flour in using a spatula.
  • Put baking paper at the bottom and sides of the mould and place the dough on top. Spread it out using your fingers until it's nice and even.
  • Put the mould in the freezer for 15min. This will help reduce shrinkage when it goes into the oven.
  • It goes into a pre-heated oven at 180C for 15-20min or until it's nice and golden.

For the crumble

  • Put everything in a bowl and use your fingers to pinch the cubes of butter into the flour, sugar and salt.
  • Stop when it looks like wet sand and no large lumps of butter remain. For further reference you can see the video above.

For the filling

  • If you're using frozen berries like me, put a colander underneath them as they unfreeze because they will let loose of some juices as they unfreeze.
  • Discard the juices from the previous step and mix the berries with everything else. Do this just before you're going to put it in the oven as the other ingredients will make the berries release more juices (happens with fresh berries too) and this could potentially make the dough we just baked all moist and gooey.


  • Put the berries on top of the dough we baked before and spread them out evenly.
  • Sprinkle the crumble on top, also trying to make it as even as possible.
  • Pop it in an oven (still at 180C) for 20-30min or until the crumble is golden.
  • Let it cool down to room temperature and then put it in the fridge for 15min just to make sure it won't get ruined as you cut the bars.
  • Unmould by gently lifting the baking paper. From this you can cut as many bars as you like, I had 8.
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