5 from 1 vote
Berry-licious triple berry bars
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
The combination of fresh strawberries, blackberries and blueberries give this berry bar a sweet-tart punch. Delicious for breakfast, a snack or dessert.
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 to 8 people
Author: Michelle Barsness
Berry Filling
  • 1 package strawberries about 1 cup, hulled and quartered
  • 1 package blueberries about 1 cup
  • 1 package blackberries about 1 cup, cut in half if large blackberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1 juice of half a medium lemon
Oat Bar Crumble
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp sea salt
  • 3/4 tsp baking soda
  • 1 cup packed brown sugar
  • 3/4 cup butter softened
Berry Filling
  1. Preheat the oven to 350 F. In a medium-sized bowl, combine the fruit, sugar and cornstarch. Toss the fruit, sugar and cornstarch so it is somewhat evenly distributed. Transfer the fruit to a large pot on the stove. Turn on the heat to medium-high and add the lemon juice and salt. As this mixture cooks, the fruit will soften and release juice. Bring to a boil, reduce the heat to medium-low and simmer until it begins to thicken, about 8 to 10 minutes. The fruit will soften and fall apart. I prefer a somewhat more chunky consistency with medium to larger pieces of fruit. If necessary, you can add a tsp of water at a time and cook a few minutes longer to get a softer consistency. When the mixture is thickened, remove from the heat and set aside.
Oat Bar Crumble
  1. To make the oat bar crumble, combine the dry ingredients in a large bowl. Cut in the butter until it is crumbly texture. Two forks or a pastry cutter works great for this. Press half of the crumble mixture into the bottom of the baking pan. Add the fruit filling over the oat crumble base. Use a spatula and gently spread it out over the whole pan. Then add the remaining crumble mixture on top. Pat down lightly. Bake for 25 minutes. The top will turn a light golden brown. Cool completely before cutting into squares. This can be eaten as is or served with a dollop of fresh whipped cream.
Recipe Notes

Gluten-free substitutions: Replace the rolled oats and all-purpose flour with certified gluten-free rolled oats and gluten-free all purpose flour.