Served at the 2026 Berries & BarBQ Wine Trail, Reserve Cellars
Ingredients:
1½ cups flour (or ¾ cup flour + ¾ cup quick oats)
½ cup brown sugar
½ cup granulated sugar
½ tsp baking powder
¼ tsp salt
½ cup (1 stick) cold butter, cubed
1 large egg (optional, for binding)
For the Berry Filling:
3 cups mixed berries (blueberries, raspberries, blackberries)
¼ cup sugar (adjust to berry sweetness)
1-2 tbsp cornstarch or flour
1 tbsp lemon juice (optional, brightens flavor)
Directions:
Prep: Set up your smoker for indirect heat, aiming for around 350℉. Line a 9×13 pan with parchment paper for easy removal.
Make Crust/Topping: In a bowl, whisk together flour, sugars, baking powder (if using), and salt. Cut in the cold butter with a pastry cutter or your fingers until crumbly, like coarse sand. Stir in oats if using.
Make Filling: Gently toss berries with sugar, cornstarch/flour, and lemon juice in a separate bowl.
Assemble: Press half of the crumb mixture firmly into the bottom of the prepared pan for the crust. Spread the berry filling evenly over the crust. Crumble the remaining crust mixture over the berries.
Smoke: Place the pan in the preheated smoker and bake for 45-60 minutes, or until the topping is golden brown and the berry filling is bubbly.
Cool: Let the bars cool completely in the pan on a wire rack before slicing and serving.
Yield: 12 bars
Serve with Julius Ruediger Reserve
