Bake Berrylicious Crumble Bars

What can we use if we don't have parchment paper, cornstarch, or cold butter?

If you don't have parchment to 'line the baking pan', use a well-greased pan or greased aluminum foil; if you lack cornstarch in the 'mix the berries' step, substitute arrowroot or 2 tablespoons of all-purpose flour; and if you need a dairy-free option for the 'cold cubed butter', use chilled solid coconut oil or vegan butter cut into cubes.

My bars turned out soggy or the filling didn't set — what went wrong and how can I fix it?

Soggy bars usually mean the 'mix the berries' step needed more thickener or the bars needed more bake/cool time, so add a little extra cornstarch for very juicy fruit, bake until the top is golden and the filling is bubbling, and let them cool completely for at least one hour so the filling sets.

How can I adapt the steps so younger kids and older kids can help safely?

Let preschoolers stir the 'berries granulated sugar cornstarch and lemon juice' and sprinkle the crumbs while an adult handles the oven and cutting, and give older kids tasks like 'combine the flour rolled oats brown sugar baking powder and salt', 'cut the cold cubed butter' with a pastry cutter, press the base, and use oven mitts when removing the pan.

How can we enhance or personalize the Berrylicious Crumble Bars for different flavors or presentation?

To personalize the bars, fold chopped nuts or a teaspoon of cinnamon into the crumb before pressing two thirds into the pan, add lemon zest or a splash of vanilla to the berry mixture, or drizzle a powdered-sugar glaze over cooled squares before sharing the photo and story on DIY.org.