Very berry shortbread bars are so delicious. A tart mixture of raspberries, blueberries, and blackberries topped with a crunchy streusel and white icing. The shortbread crust is so soft and buttery.
This recipe was decidedly named by Baby G, the most creative girl I know. We were looking for a way to use a bag of mixed berries we had in the freezer and this is it!
The mix of berries is a powerhouse of superfood berries. Each type of berry contains so many beneficial nutrients. The mix of berries provides a dose of fiber, vitamins, and antioxidants.
These very berry shortbread bars are shelf stable in an airtight container for up to 5 days.
Print Recipe
Very Berry Shortbread Bars
Equipment
- Medium saucepan
- Large mixing bowl
- small mixing bowl
- 13x9 baking dish
Ingredients
Berry Sauce Ingredients
- 3 cups Frozen berry blend (blackberry, raspberry, blueberry)
- 3/4 cup Sugar
- 1 tbsp Tapioca flour
- 2 tbsp Water, cold
Shortbread Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 2¼ cup Flour
- 1/4 tsp Sea salt
Struesel
- 1/2 cup Old fashioned oats
- 1/3 cup Brown sugar
- 1/4 tsp Cinnamon
- 1/4 cup Flour
- 1/4 cup Butter, softened
Icing
- 1/2 cup Powdered sugar
- 2 tbsp Milk
- 1/2 tsp Vanilla extract
Instructions
- In a medium saucepan, simmer berries and sugar over medium heat until the sugar is melted, and the berries are softened, approximately 15 minutes.
- In a small bowl, mix tapioca flour and water.
- Pour the tapioca slurry into the simmering berries and stir until thickened. Remove from the heat and allow to cool slightly while preparing the shortbread and streusel.
- In a large mixing bowl, cream together the softened butter and sugar.
- Add the egg and vanilla. Stir to combine.
- Fold in the flour and sea salt to form a soft dough.
- Grease a 13x9 baking dish.
- Preheat the oven to 350℉.
- Gently press the shortbread dough evenly into the 13x9 baking dish. Set the baking dish in the refrigerator while preparing the streusel.
- In a small mixing bowl, combine oats, brown sugar, cinnamon, flour, and softened butter.
- Using a fork, combine the ingredients to make a clumpy streusel.
- Remove the shortbread from the refrigerator and pour the berry compote on to the shortbread. Spread evenly across the top.
- Sprinkle the streusel onto the berry compote.
- Bake for 30 minutes, or until the shortbread is browning on the bottom and the berry compote is bubbling.
- Cool for 1 hour on a cooling rack before icing.
- In a small bowl, combine powdered sugar, milk and vanilla extract.
- Drizzle the icing over the entire top of the cooled dessert.
- Cut into 24 squares.
- Can be served immediately and stored at room temperature in an airtight container for up to 5 days.
