After the Lemon Pound Cake I posted earlier in the month, I decided that I needed to keep the fruit theme going with these Blackberry Crumble Bars. 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}.
I love that this 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!
Making the Shortbread Crust with a Food Processor
Combine the crusts dry ingredients together in a food processor {or bowl if using a pastry cutter}.
Add cold butter that has been cut into cubes. This will allow it to be easily incorporated.
Pulse butter into dry ingredients but remember, you want to keep small chunks of butter in the crust. Add the egg at the end and pulse again. The mixture will look like coarse crumbs.
Dump 3/4 of the mixture into a greased 9×13 pan and pack it down firmly.
Even though the mixture looks crumbly, it will come together to make a shortbread like crust.
Quick & Easy Homemade Blackberry Filling
Combine sugar, cornstarch and lemon juice into a bowl. Whisk until it is smooth. The cornstarch will thicken the fruit as it bakes.
Add blackberries and mash berries being sure to leave a few larger pieces.
Pour over the blackberry mixture over the crust.
Take the remaining 1/4 of the crust mixture and crumble it over the top of the blackberries.
Bake at 375 degrees for 45-50 minutes or until the crust is golden brown.
Let the bars cool completely, then cut them into squares.
The layers of shortbread and berries make for a fabulous dessert that screams SPRING! Easter would be the perfect time to make them but that doesn’t mean you need a special occasion to make them. They are perfect any day of the year.
Blackberry Crumble Bar
A simple shortbread mixture, made even better with fresh blackberries and more shortbread crumble.
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
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Preheat oven to 375 degrees. Spray a 9x13 baking pan with non-stick spray.
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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.
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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.
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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.
Can you PLEASE publish a cookbook already????♥️
Your so sweet!! 🙂