How to Make Triple Berry Tart Bars

Katie Bar the Door, these Mini Triple Berry Streusel Bars are so good they will go fast. Easy recipe that will satisfy your sweet tooth. The triple mix of frozen blackberries, raspberries and blueberries make this a year round dessert. Making them mini means eating more. The ingredients for this bar you probably have in your pantry except for the frozen berries, but flour, brown sugar, dry oatmeal, cherry or raspberry jam, butter and sliced almonds is all you will need to bake these bars. You will love how easy they are to make and bake. As well as being sooo good.

How to Make Mini Triple Berry Streusel Bars

How to Make Triple Berry Bars

Satisfy your sweet tooth with a little bit of fruit and oatmeal almond streusel topped bars.  Being inspired by many bar recipes over the years and from a friend who loved bar cookies, this recipe came about.  To make the filling more decadent I added cherry and raspberry jam with the frozen fruit.  You don’t have to use frozen fruit but is was easier and less expensive than purchasing fresh fruit.   Adding the jam made the filling burst with berry flavor. It is like the berries full bloom of flavor popped, also I added a little bit of lemon zest and juice which brightened the fruit during baking. 

How to Make Triple Berry Bars

The berries I purchased are organic blackberries, raspberries and blueberries. No cherries in this mix but would be delicious addition. 

Ok Let’s Make the Bars

Prepare your baking pan, I used an 8 x 8 inch metal baking pan. Lightly spray with cooking spray, line with parchment paper.  Extend the paper to hang over the sides of pan for easy release after baking bars.  Notice the paper is on all four sides of pan.

Set aside pan and preheat oven to 350 degrees. Meanwhile, prepare the streusel topping.  In the base of a food processor bowl fitted with metal blade add 1 cup flour, 1 cup oats, 1/2 cup brown sugar, salt and teaspoon ground cinnamon.  Pulse a few seconds to chop and mix dry ingredients together. Note: you will reserve 1/4 cup flour and 1/4 cup brown sugar for the filling.


Making Triple Berry Bars- Streusel 

Add grated chilled butter to processor, pulse until mixture is pea-size and crumbly.  
Note:  If you don’t use a food processor, use a pastry blender or two knifes in a criss cross motion to blend and crumble.
Reserve 1 cup of crumb mixture while you make the bars.  Chill the crumb mixture to keep butter solid.
Press remaining crumb mixture into bottom of your prepared baking pan. Bake until set 10-12 minutes; let cool completely before adding filling.
Pressing crust in baking pan Triple Berry Bars

Triple Berry Filling Instructions

In a medium bowl, stir together the triple berries, add the reserved 1/4 cup flour and 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup cherry or raspberry jam, 1/2 teaspoon lemon juice and zest. Toss to combine. Spread filling over partial baked crust covering entire surface, top with reserved crumb mixture and sliced almonds.  

Pre-baked Triple Berry Bars

Place bars in middle of the oven and bake until mixture is bubbly around the edges about 30-35 minutes.  Remove from oven and allow to cool 30 minutes.  Then chill before cutting into 1″ bars. 

Baked Triple Berry Bars

Note:  The bars will be easier to cut if they are cold. 

Store bars covered in refrigerator. To serve the bars, pick up the parchment paper out of the pan and lift bars to cutting surface.  Slice bars in half down the center and then 1″ rectangle slices on each half section. Or cut the bars as you like. 

Super easy to make! Your’e family will love em.  Try different berries or fruit for the filling if you would like.  Cherries with blueberries, apples with pears, fresh strawberries with strawberry jam for a few other options.

How to Make Triple Berry Tart Bars


Mini Triple Berry Streusel Bars

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Crunchy buttery flakey crust filled with triple berries and raspberry jam topped with a streusel topping and almonds. Cut into 1″ rectangular bars.

  • Author: Liz Bushong
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 90 minutes
  • Yield: 161” x 4″ bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale
  • 13/4 cups all-purpose flour, divided
  • 11/4 cups oats quick or old fashioned, divided
  • 1 cup firmly packed light brown sugar, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground cinnamon, divided
  • 3/4 cup cold unsalted butter, shredded and well chilled
  • 3 cups Organic frozen Triple Berries, blackberries, raspberries, blueberries
  • 1/2 cup raspberry or cherry jam
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup sliced almonds


  • Preheat oven to 350°. Prepare 8 x 8 inch metal baking pan with cooking spray and line with parchment paper. Let excess paper extend over all 4 sides of pan. Set aside.
  • In bowl of food processor fitted with blade, add 1 cup flour, 1 cup oats, ¾ cup brown sugar, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Pulse  5-6 times to toss ingredients together. 
  • Add shredded cold butter to processor; pulse together until pea-size pieces form and mixture is crumbly. (To shred butter, use a box grater to shred chilled butter, store in freezer until ready to process with dry mix).
  • Reserve 1 cup crumb mixture and store in freezer until ready to use this is for the streusel topping.
  • Press remaining crumb mixture into bottom of prepared pan making sure you cover entire base of pan. Press with back of measuring cup to pat firmly in bottom of pan.
  • Bake crust 10 to 12 minutes; let cool completely before adding filling.
  • In a medium bowl, stir together triple berries, add remaining ¼ cup flour, remaining ¼ cup brown sugar, remaining ½ teaspoon cinnamon, and reserved ¼ teaspoon salt.
  • Spread over cooled crust and top with reserved crumb mixture and almonds.
  • Bake until mixture is bubbly around edges, 30 to 35 minutes.
  • Let cool completely in pan on a wire rack. Chill bars before slicing for best results.

Serve:  Remove bars from pan using parchment handles.  Place on cutting surface, cut bars down the center creating two sections.  Cut each section into 1″ rectangular bars. Leave them long and skinny or cut into desired squares.  Recipe will make 16- 1″ x 4″ bars.

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