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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



  • 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}


  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

  • ┬áSubstitute 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.