Sourdough Berry Crumble Bars
Yield: 20 bars
These Sourdough Berry Crumble Bars feature a buttery shortbread crust, a juicy mixed berry filling, and a golden crumble topping made from the same dough. Made with sourdough discard, they're an easy summer dessert that's perfect for fresh or frozen berries.
Ingredients
Sourdough Shortbread Crust
- 226 grams unsalted butter, melted 1 cup
- 120 grams sourdough discard 1/2 cup
- 4 grams vanilla 1 teaspoon
- 300 grams all-purpose flour 2 cups + 1 Tablespoon
- 200 grams sugar 1 cup
- 4 grams baking powder 1 teaspoon
- 3 grams salt 1/2 teaspoon
Mixed Berry Filling
- 300 grams blueberries 2 cups
- 225 grams strawberries, sliced or chopped 1 cup
- 125 grams raspberries 1 cup
- 100 grams sugar 1/2 c
- 30 grams lemon juice, freshly squeezed 2 Tablespoons
- 3 grams lemon zest 1 Tablespoon
- 12 grams cornstarch 1 1/2 Tablespoons
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with parchment paper, leaving enough overhang for easy removal of the bar after baking for easy slicing. Set to the side.
- In a medium bowl, add the melted butter, sourdough discard and vanilla. Whisk until combined. Set aside.226 grams unsalted butter, melted, 120 grams sourdough discard, 4 grams vanilla
- In a separate bowl, whisk together the flour, sugar, baking powder and salt. Add the wet ingredients to the flour mixture and mix until it resembles cookie dough.300 grams all-purpose flour, 200 grams sugar, 4 grams baking powder, 3 grams salt
- Pour ⅔ of dough into the prepared baking dish, saving the rest for the crumble topping, and gently press the dough with your hands, trying to press everything as even as possible and to the edges. Bake for 12-15 minutes, or until the shortbread base is lightly golden brown.
- While the crust is baking, prepare the berry layer.
- In a large bowl, add the berries, sugar, lemon juice, lemon zest and cornstarch. Gently stir until everything is incorporated. Allow the filling to sit for at least 10-15 minutes to allow the sugar and cornstarch to dissolve.Note: You can mix-and-match with your favorite berries, just be sure to use 650 grams in total of berries. You can also substitute with frozen berries, but be sure to thaw, drain and pat dry before using. If your berries are especially juicy, you might want to add an additional 1-2 grams of cornstarch to help thicken up the fruit filling.300 grams blueberries, 225 grams strawberries, sliced or chopped, 125 grams raspberries, 3 grams lemon zest, 30 grams lemon juice, freshly squeezed, 100 grams sugar, 12 grams cornstarch
- Once the crust is baked, remove the pan from the oven. Allow it to cool for 5 minutes.
- Pour the berry mixture over the warm base layer and crumble the rest of the dough on top. Continue to bake for another 30-40 minutes or until the crumble topping is lightly golden brown and the berry filling is bubbling.
- Remove the Sourdough Mixed Berry Crumble Bars from the oven and place them on a wire rack to cool for at least an hour and then for 2 hours in the fridge for it to set. The chill time is crucial for allowing the filling to set and for easy slicing.
- Slice into 20 bars and enjoy!
Notes
Ingredients & Substitutions
Sourdough Crust
- Unsalted Butter – That buttery shortbread crust won't happen without butter. Use melted butter for easy mixing.
- Flour—I used all-purpose flour to make this tender crust.
- Sourdough Discard—For sweeter recipes like these sourdough bars, I like to use 1–2 day-old discard. You can use active sourdough starter, but be sure to measure the exact same amount in grams.
Berry Filling
- Berries— I used a mix of strawberries, blueberries, and raspberries, but feel free to mix and match based on what you like. Blackberries work great, too. If you're using frozen berries, make sure to thaw and drain them first.
- Lemon—A little fresh lemon juice and zest brighten up the berry flavor. You need to zest the yellow part of the peel, not the white pith underneath, because that part turns bitter.
- Cornstarch—Cornstarch helps to thicken the fruit filling while giving the finished product a smooth, glossy finish. You could also substitute 1:1 with arrowroot starch (powder) or tapioca starch/tapioca flour. If your fruit is extra ripe or frozen, you might need a touch more thickener, about 1 to 2 grams, no matter which one you're using.
Tips
- Don't skip the chill time, or you'll end up with a gooey mess instead of clean slices.
- Line your baking dish with parchment paper so the bars lift out clean and easy.
- Use your favorite fruit, fresh or frozen. Fresh blueberries, raspberries, strawberries, or even blackberries. You'll want to just use the same total amount in grams (650 grams)
- Long fermentation: Prep the dough, cover it, and store in the fridge for up to 3 days. Before baking, take it out and let it come to room temperature for about 15 minutes
Nutrition
Serving: 1bar | Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 59mg | Fiber: 1g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
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