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Flavorful Mulberry Crumble Bars with Zesty Lemon

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These mulberry crumble bars combine a buttery, crumbly crust with a sweet and tangy mulberry filling brightened by fresh lemon zest and juice. Perfect for seasonal gatherings, they offer a nostalgic yet fresh dessert that’s easy to make and crowd-pleasing.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cut into cubes (170 g)
  • 1 cup old-fashioned rolled oats (90 g)
  • 1/2 cup ground almond meal (50 g) (optional)
  • 3 cups fresh or frozen mulberries (450 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together flour, sugar, salt, rolled oats, and almond meal if using. Add cold cubed butter and cut into dry ingredients with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized bits.
  3. Reserve about 1 1/2 cups of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until lightly golden.
  4. While the crust bakes, combine mulberries, sugar, lemon juice, lemon zest, cornstarch, and vanilla extract in a medium bowl. Toss gently to coat the berries evenly.
  5. Spread the mulberry filling evenly over the hot crust.
  6. Sprinkle the reserved crumble mixture evenly but loosely over the filling.
  7. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Watch closely near the end to avoid burning.
  8. Cool completely on a wire rack before slicing using the parchment paper overhang to lift the bars from the pan.

Notes

Keep butter cold for crumbly texture. Do not overmix the filling to keep some berries whole. Use parchment paper for easy removal and clean slicing. Watch baking time closely to prevent burning the topping. Let bars cool completely before slicing for best results. Frozen mulberries can be used after thawing and draining excess juice. For extra lemon zing, dust with powdered sugar mixed with lemon zest after cooling.

Nutrition

Keywords: mulberry crumble bars, lemon dessert, berry bars, easy dessert, summer dessert, crumble bars, zesty lemon, mulberries, baked bars

Find it online: https://forkifyfun.com/flavorful-mulberry-crumble-bars-recipe-easy-zesty-lemon-dessert/