I may have only made these crumbs bars a few times but they are quickly becoming my go to morning snack. Like many of my recipes, they're very easy to make and I often just use whichever berries I have leftover or in the freezer. Most recently I used strawberries freshly picked from Middleton of Potterton Farm

Great with ice cream for a dessert or an on-the-go breakfast, these berry crumb bars are buttery, sweet and definitely moreish. 

Here's what you will need: 

For the Crumble 

4oz Granulated Sugar 

4oz Brown Sugar 

1tsp Baking Powder 

1/4tsp Salt 

24oz Plain Flour 

8oz Butter 

1 Egg 

1/2tsp Vanilla Extract 

For the Filling 

24oz of Berries 

4oz Granulated Sugar

3tsp Cornstarch 

Zest of One Lemon

Preheat the oven to 190°C and grease a baking dish before lining with parchment paper. I would recommend a dish around a size of 10 inches by 13 inches. 

Make the crumble by combining the granulated sugar, brown sugar, baking powder, salt and plain flour. Mix in the butter, egg and vanilla until the mixture resembles breadcrumbs. Pour half of the mixture into the baking dish and pat down. 

In a separate bowl, combine the blueberries, sugar, cornstarch and lemon zest. Sprinkle this mixture over the crust before adding the remaining crumble over the top. Bake for 35 minutes until the top is golden brown.  

Allow to cool in the dish before cutting into squares. Enjoy and make sure to show me your successful bakes. 

Recipe adapted from Elisabeth and Butter