When choosing what dessert to making in the summer, we always pick ones that feature the blissful fruits that summer brings. These crumb bars are like a pie meets cobbler in a bar and are super easy to pack to take on your next adventure

Adapted from a Smitten Kitchen recipe

For the crust and topping:
I cup sugar

1 teaspoon baking powder
3 cups flour
1/4 teaspoon salt
1 cup butter (2 sticks), cut into small cubes
1 egg, whisked

For the filling:
1 lemon, zested and juiced
1 Tablespoon cornstarch

1/2 cup sugar
4 cups of berries (we used blueberries and raspberries but you can use any combination you like)

Preheat oven to 375°.

Whisk one cup of sugar, 3 cups of flour, and 1/4 teaspoon of salt together in a bowl. Add in the two sticks of butter, incorporating the butter into the dry mixture with a pastry cutter or with your fingers. Mix in the egg and set aside.

Next, mix together 4 cups of mixed berries, 1 tablespoon of cornstarch, half a cup of sugar and the zest and juice of one lemon. Fold to combine all ingredients.

Spray a 9x14 baking pan with non stick spray. Press 3/4 of the crust/ topping mixture into the bottom of the pan. You can put a sheet of parchment paper on top of the crust and press down again with the flat bottom of a measuring cup to get an even tighter crust. Top the crust with the fruit mixture. Sprinkle the remaining crust mixture onto the top of the fruit mixture.

Bake for 55 to 60 minutes until golden brown on top and bubbly. Cool completely before cutting into squares.