Sweet, crunchy and full of juicy strawberries and raspberries these crumble bars are a delicious alternative to the classic crumble.

You can have them for breakfast, pack some for lunch at the office or serve them as a yummy dessert with a spoon of clotted cream or some vanilla ice cream!

So, what else? They are perfect 🙂 and, believe me, very easy to make!

Strawberry and raspberry crumble bars


  • for the shortcrust pastry
  • plain flour: 500 grams
  • unsalted butter cold and cut into small pieces: 250 grams
  • demerara sugar: 100 grams
  • caster sugar: 150 grams
  • baking powder: 1/2 teaspoon
  • big eggs: 2
  • lemon (freshly grated zest): 1
  • salt (a pinch)
  • For the filling
  • fresh raspberries: 100 grams
  • fresh strawberries cut into small pieces: 300 grams
  • icing sugar: 2 tablespoons
  • demerara sugar
  • lemon (the filtered juice): 1


  1. Prepare the shortcrust pastry: put the flour, baking powder, salt, butter and lemon zest into a big bowl. Start rubbing the flour and butter using your fingertips until the mixture resembles rough breadcrumbs. Add the eggs beaten and using a fork mix them a little with the mixture, then transfer it on the floured worktop andstart kneading quickly and gently until you have a smooth dough. Wrap with cling film and refrigerate for at least 2 hours. You can also prepare the shortcrust pastry the day before and leave it into the fridge until you are ready to use it.
  2. Once the pastry is ready line a 22x30 cm tart tin with baking parchment.Turn on the oven at 180ºC.Mix the strawberries with the raspberries, the 2 tbsp of icing sugar and lemon juice.
  3. Divide the shortcrust pastry in half, take one part and, using your fingertips, press it evenly into the tart tin until you cover all the surface. Arrange the fruit on top of it then take the remaining pastry and break it with your hands creating big pieces (between 0,5 cm and 1 cm) and cover all the fruit with them. Sprinkle some Demerara sugar on top of it.
  4. Bake into the preheated oven for about 30 minutes or until the pastry is lightly golden.