Very Berry Crumb Bars

Ingredients

Shortbread crust

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, cold
• 1 large egg

Filling

• 2 1/2 cups blueberries
• 2 2/1 cups strawberries (chopped)
• 1 lemon, juiced and zested
• 1 Tb cornstarch
• 1/2 cup granulated sugar

Method

1. Preheat oven to 375°F.  Line a 9×13 baking pan with parchment paper and set aside.
2. In a food processor, combine flour, granulated sugar, baking powder, salt, and unsalted butter until it resembles coarse crumbs.  Add in egg and pulse until combined.  Take out around 1/3 of the mixture and set aside.  Spread the remaining 2/3 of the mixture on the prepared baking pan and press down using the backside of a spoon.
3. In a large bowl, toss together blueberries, strawberries, lemon juice, lemon zest, cornstarch, and granulated sugar.  Spread the berries evenly over the shortbread mixture.  Crumble the remaining 1/3 of the mixture on top.  I like to squish some crumble in my hands to form larger chunks before sprinkling it on.  It creates a more irregular crumble topping.
4. Bake in preheated oven for 40-50 minutes, or until the top is golden brown.  Let cool before serving.