Easy Berry Bars Everyone Will LOVE

Last summer I shared this DELICIOUS recipe for my black raspberry berry bars. You can find it HERE! They were so good and I will definitely be making them again this summer when the black raspberries are in season. They’re my favorite kind of berry…or fruit…or maybe food…so I always enjoy the few weeks a year when they’re fresh. In the meantime, I decided to try the same recipe with a couple of other berries and I was NOT disappointed. I’m sharing this berry bar recipe with you in case you need a little fruitiness in your life while you wait for fresh berry season too.

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Red Raspberry Berry Bars

First, I tried the recipe with regular store-bought raspberries. It was really good and I’ll definitely be making them again soon. I even made a couple of mini berry bars in my favorite mini pie dishes from Pioneer Woman. They are just the cutest and make great gifts (or personal-sized pies). This recipe is very forgiving with a little more or a little less of the berries or the crumble so if you want to make a larger pan or want more berries, feel free to change it up! Instead of using a cast-iron skillet like I did with the original berry bar recipe, I used a 10-inch pie pan for these red raspberry bars. Follow my original recipe when you’re simply replacing the fruit. Here it is again: BERRY BAR RECIPE. I may try this recipe with strawberries or even mixed berries in the future. If you try it let me know!

Blueberry Berry Bars

If you caught last week’s post, I wrote about a blueberry pie filling that I made towards the end of 2021. I grabbed blueberries that were being stored in the freezer and made a bunch of blueberry pie filling. I tried my berry bar recipe with the pie filling and it was a hit. The texture was a little bit different than just using fresh berries both are great. This is such a simple recipe that packs a really great flavor.

All you have to do is make the crumble, which is just a handful of ingredients that I almost guarantee you already have in your pantry, and grab your canned blueberry pie filling. Don’t worry though, if you’re a little behind and don’t have any canned pie filling, grab some fresh blueberries and follow the traditional berry bar recipe. If you made the blueberry pie filling then keep reading or pop down to the easy peasy recipe.

Make the Crumble!

Preheat the oven to 375º. Make the crumble crust and topping for the berry bars by combining flour, sugar, baking powder, and salt in a medium bowl. Then using the pastry blender, blend in the butter and egg. If you don’t have a pastry blender you need one ASAP. I went way too long without one of these little tools and I’m almost angry with myself for doing so. You need one. Trust me. It makes making crusts or anything that you have to incorporate butter into so much easier. Press half of the crumble mix into the bottom of a 10-inch pie dish, cast-iron skillet, or whatever you’re using, and save the rest for the top.

Put your blueberry pie filling on the crust and spread it out to cover the crust. Top the blueberries with the rest of the crumble evenly (whoops forgot to take a picture). I had some extra blueberry pie filling from another baking endeavor so I threw that in too. Easy, right? Bake for 40-45 minutes, until the crumble is golden brown. Allow the berry bars to cool and then cut into about 12 bars. This recipes makes the bars a little messier because of the pie filling so you may need a fork to eat them instead of just your fingers.

If you try this recipe, or any of the other ones, please be sure to let me know! I love sharing these sweet treats and it would bring me so much joy to know you enjoy them as much as I do.