These easy berry bars with a buttery shortbread crust are full of fresh fruit and they taste just like a berry pie. Only much more simple to make.
It doesn’t have to be summer to enjoy the tarty sweetness of berries. All winter long, I keep my fridge stocked with fresh blueberries and raspberries. Sometimes, I grab a bag of frozen mixed berries for smoothies but I always have berries on hand.
Besides being super yummy, these berry bars are also peanut free! That’s a huge bonus for this mom, usually I cannot send baked goods to school with my daughter as there’s a severe peanut allergy in her class. Not a problem sending these buttery bites.
If you’re looking for an easy dessert for pot luck, these bars will be a hit. I think it’s the shortbread crumble crust. Oh my gosh, heavenly, of course anything with butter usually is right? Looking for another great pot luck dessert recipe, try my Lemon Poke Cake, it’s light and delicious, like pudding collides with cake.
Here’s what you need for this recipe:
- baking powder
- Preheat oven to 375 degrees F.
- Grease one 13×9 inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, butter, and egg. Dough will be crumbly.
- Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries.
- Place mixture over dough in pan.
- Crumble the remaining dough over the tops of the berries.
- Bake at 375 degrees F for 45 minutes or until the top is slightly brown.
Just a note: if you prefer to use shortening, go ahead. I am more of a butter person, it’s much tastier but it works fine with shortening.
If you are looking for a huge variety of great cookie, cookie bars and macaroon recipes I highly recommend this lovely cookbook by Sally’s Cookie Addiction.
If you have a question about this recipe or you want to share your own go-to desserts, I’d love to hear about it. Drop a comment below.