Berry Crumble Bars
- 1 1/2 cups Better Basics Red Fife Multipurpose Flour
- 3/4 cup cold butter, cubed or shredded.
( I like to shred my cold butter with a cheese grater. I makes its very easy to incorporated if you don't have a pastry cutter)
- 1/2 cup sugar
- Pinch of salt
- 1/3 cup Better Basics Red Fife Multipurpose Flour
- 2 eggs
- 3/4 cup sugar
- 1/2 cup Plain Greek Yogurt
- Pinch of salt
- ½ cup raspberries
- 1 1/2 cups blackberries
- 1 1/2 cups blueberries
**use whatever berries suit your taste or have on hand that equal to 3 cups of berries!
1. Preheat your oven to 350°F and line a 9-by-13-inch pan with parchment paper for easy transfer and cutting, allowing it to overhang on all sides.
2. To create the crumbly mixture that will be your base and topping, combine flour, sugar, salt, and cubed butter in a medium-sized bowl. Beat until the mixture with a pastry cutter or you could use a food processor, but be careful and use slow pulses. It should be just combined and still slightly crumbly.
3. Set aside 1 cup of the crumble mixture. Use the remaining mixture tro create a uniform crust by pressing it into an even layer at the bottom of the prepared pan. Flatten it out by pushing down with your fingertips.
4. Bake the crust in a preheated oven for about 15-20 minutes, or until it becomes firm and starts to turn golden. Once done, remove it from the oven and let it cool slightly.
4. While the crust is baking, prepare your filling. Whisk eggs in a separate medium-sized bowl. Add sugar, greek yogurt, flour, and salt. Gently fold in the berries. Pour this filling evenly over the crust.
5. Sprinkle the reserved crumb mixture evenly on top of the filling.
6. Bake for approximately 1 hour or until the dough turns a lovely golden brown. Allow the bars to cool completely before slicing and serving.