These berry bars are perfect in the early summer when fresh blackberries, blueberries and raspberries are all plentiful. You can use any of these in this recipe.
I got the original recipe from a friend but found it needed some changes to make the bottom crust more firm and the topping needed a bit more moisture and added ingredients so it would be more like a traditional streusel.
The recipe can made in a stand mixer, a food processor or by hand using a pastry knife. I find it relatively simple to mix the ingredients with a pastry knife so that's what I'm using today.
Some people make a foil sling to help get the bars out of the pan, but I've not had any trouble with that. To make a sling for a 13 by 9-inch baking pan, fold 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Then spray the foil as noted in the recipe below.
Ingredients
Crust
3 cups all-purpose flour
1 cups granulated sugar
1/2 teaspoon salt
1 cup butter or shortening, room temperature
(for butter that is 2 sticks or 16 ounces)
1 egg
Topping
1/2 cup old-fashioned rolled oats
1/2 cup pecans, toasted and chopped fine
1/4 cup packed light brown sugar
2 tablespoons butter, melted
Filling
12 ounces (or about 4 cups) fresh berries
1/4 to 1/2 cup granulated sugar
3 teaspoons cornstarch
Instructions
Adjust oven rack to middle position and heat oven to 375F degrees. Spray a 13 by 9 inch glass or ceramic baking dish generously with a vegetable oil food release. Cut the butter or shortening into small pieces and let come to room temperature.
Crust: Whisk flour, sugar, and salt together in large mixing bowl. (If using stand mixer place in the mixer bowl. If using food processor, place in food processor bowl. Otherwise use a standard large mixing bowl) Cut in the butter or shortening a few pieces at a time until mixture resembles damp sand. Stir in the the egg. Set aside 1 1/4 cups mixture in another bowl for topping.
Sprinkle the remaining flour mixture into the prepared pan evenly and press firmly to create the bottom crust. Bake until edges of crust begin to brown, 14 to 18 minutes, rotating pan halfway through baking.
Topping: While the crust bakes, stir oats, pecans, and brown sugar into reserved topping mixture. Add 2 tablespoons melted butter and pinch mixture between your fingers into clumps of streusel.
Filling: In a small bowl mix together 1/4 to 1/2 cup sugar and the cornstarch. (If the berries are sour use more sugar. If they are sweet, use less.) Sprinkle over the fresh berries and gently combine.
Spread berry mixture evenly over hot crust, then sprinkle with streusel. Bake until filling is bubbling and topping is deep golden brown, 22 to 25 minutes, rotating pan halfway through baking.
Let bars cool completely in pan on wire rack, about 2 hours. Cut into serving size pieces and remove from pan. Store in air-tight container.
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