Bumbleberry Crumb Bars

Bumbleberry crumb cake recipe

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings

 These delicious berry crumb bars are a tasty addition to any brunch or tea! Serve with sangria, pancakes, or cinnamon rolls! They are super easy to make ahead of time and store well for a few days! 

Bumbleberry is a term my family discovered while vacationing in Canada! It just means a bunch of different berries all mixed together (and it sounds cuter than mixed berry). It can also mean adding rhubarb or peaches! Any combination of summer fruits work really well together!


  • For the Fruit Mixture:
  • 2 cups rhubarb (chopped)
  • 1 1/2 cups berries (your choice!)
  • 1 lemon (juiced)
  • 1/3 cup sugar
  • For the Cookie Base:
  • 2/3 cup butter (softened)
  • 3/4 cup sugar
  • 1/2 teaspoon orange zest (or lemon zest)
  • 1/2 teaspoon vanilla
  • 1 egg
  • 4 teaspoons milk
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Streusel Topping:
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup butter (melted)
  • 1 1/2 cups flour

Steps to Make It

Note: while there are multiple steps to this recipe, these crumb bars are broken down into workable categories to help you better plan for preparation and baking.

Fruit Filling

  1. Gather the ingredients.

    Fruit filling
    The Spruce / Cara Cormack
  2. Add the lemon juice and sugar to the fruit. Stir to combine and let sit for at least 10 minutes. 

    Fruit in bowl
    The Spruce / Cara Cormack

Cookie Base

  1. Gather the ingredients.

    Ingredients for cookie base
    The Spruce / Cara Cormack
  2. Preheat the oven to 375 F.

  3. Cream together 2/3 cup of softened butter with 3/4 cup of sugar.

    Cream together
    The Spruce / Cara Cormack
  4. Then add in 1/2 teaspoon of grated lemon or orange peel, 1/2 teaspoon vanilla, and 1 egg, beat until fluffy. Then stir in 4 teaspoons of milk.

    Add lemon
    The Spruce / Cara Cormack
  5.  Add in 2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

    Add baking powder and salt
    The Spruce / Cara Cormack
  6. Line a 9-by-9-inch baking pan with parchment paper and spread the cookie mixture evenly in the pan.

    Cookie base in pan
    The Spruce / Cara Cormack
  7. Bake for about 10 minutes, just to set the base.

    The Spruce / Cara Cormack

Streusel Topping

  1. Gather the ingredients.

    Ingrediens for streusel
    The Spruce / Cara Cormack 
  2.  Whisk the salt and brown sugar with the melted butter.

    The Spruce / Cara Cormack
  3. Use a fork to stir in the flour until it forms large crumbs.

    Mix topping
    The Spruce / Cara Cormack

Putting It All together

  1. Strain the fruit mixture and add it on top of the cookie base evenly and top with 1/2 to 3/4 of the streusel topping.

    Add topping to fruit
    The Spruce / Cara Cormack
  2. Bake for about 40 minutes until the crumb topping is browned and the fruit is softened.

    The Spruce / Cara Cormack 
  3. Serve and enjoy!

    Serve and enjoy
    The Spruce / Cara Cormack


  • This recipe makes extra streusel topping. You may add as much or as little streusel as you like! 
  • Make sure to line the pan with parchment paper to make sure nothing sticks! If you don't have parchment paper you can generously grease and then lightly flour the pan. 

Recipe Variation

  • In this recipe, I used blackberries, blueberries, raspberries, and rhubarb. However, strawberries or any other berry work perfectly well! You can use frozen, but make sure to thaw and drain them before using in this recipe.