This recipe for mixed berry bars with a brown sugar crust was inspired by lemon curd and blueberry bars chef Tanya Holland found at a farmers market. She was particularly drawn to one farm that sold delicious blueberries, which she would often buy and eat by the handful. Here blueberries and blackberries are the stars of this recipe, but a combination of different berries can be used as well.
These bars will satisfy your craving for a fruity dessert that’s both tart and sweet. The buttery brown sugar crust adds a warm note that is perfectly crumbly and caramelized. An added bonus to this dessert is that it improves with time, so it can be made up to 24 hours in advance, allowing the flavors to meld together and intensify.
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