Blackberry Crumble Bar
A simple shortbread mixture, made even better with fresh blackberries and more shortbread crumble.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
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}
Preheat oven to 375 degrees. Spray a 9x13 baking pan with non-stick spray.
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.
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.
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.
- 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.