After the Lemon Pound Cake I posted earlier in the month, I decided that I needed to keep the fruit theme going.  Today is the third day of Spring Break for us and although the weather is much better than last week…it could still use some improvement.  My Tales and I are heading to Redding for a couple of days to do some graduation {insert sad face} shopping and chase the warm weather.  It is supposed to be 78 on Wednesday and I can hardly wait to soak up the warm rays.  I plan to lay by the pool {white legs and all} with a glass of Rose’ and ENJOY, ENJOY, ENJOY!!  Plus, time with my girl is always welcome.  Especially when I know that she will moving soon {insert SUPER sad face}.

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I also think that this recipe would be perfect for your Easter celebration.  I love that the recipe makes a large batch.  No doubling needed.  I used my food processor to make things easier but you could use a pastry cutter and get the same result.  I also used a combination of brown and granulated sugar because I love brown sugar!  When you incorporate the butter you want to be sure and leave small chunks.  The mixture should look like coarse crumbs.  The addition of the egg will make it easier to press the mixture into the bottom of the pan.  Be sure to save 1/4 of the mixture to crumble on top!

For the filling you need to begin with mixing the sugar, cornstarch and lemon juice together.  The cornstarch will thicken the filling as it bakes.  I then added the blackberries {but blueberries or raspberries would work too} to the mixture.  Combine them together and mash the berries a bit.  You want a chunky jam consistency {I used a potato masher}.  Pour it over the crust and crumble the rest of the crumb mixture over the blackberries.  Bake, cool, cut and enjoy!

 

Blackberry Crumble Bar

A simple shortbread mixture, made even better with fresh blackberries and more shortbread crumble.

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Crust/Crumble:

  • 3 cups flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup butter {cold & cut into chunks}
  • 1 egg

Blackberry Filling

  • 2 pints fresh blackberries
  • 1/2 cup granulated sugar
  • 4 tsp cornstarch
  • 3 tbsp lemon juice {I used fresh}

Instructions

  1. Preheat oven to 375 degrees.  Spray a 9x13 baking pan with non-stick spray.

  2. In the bowl of a food processor, add the flour, brown sugar, granulated sugar, salt and butter.  Pulse mixture until it is coarse crumbs.  Add egg to processor and pulse until it is incorporated.  {Note:  The dough should be crumbly.}  Press 3/4 of the dough into the bottom of the greased 9x13 pan.

  3. In a bowl, whisk together the sugar, cornstarch and lemon juice.  Add blackberries to mixture and mash the berries as you mix them {I used a potato masher}.  Spread mixture on top of crust {even the juice, the cornstarch will thicken it}.  Crumble remaining dough over the top of the blackberry layer.

  4. Bake for 45-50 minutes or until the top is slightly brown.  Cool bars completely and then cut into squares.  Leftovers store nicely in an airtight container at room temperature or in the fridge.

Recipe Notes

  •  Substitute blueberries or raspberries in the same amount as blackberries.
  • If you don't have a food processor, cut butter into mixture with a pastry cutter or two knives.

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