Blackberry Crumb Bars
Fresh blackberries, a buttery crust & crumble, and hints of lemon combine to create these delicious Blackberry Crumb Bars.
I know… the world feels strange right now. I’m with you. It’s crazy out there.
For those of us who are able to stay home right now, let’s enjoy this gift of time, and celebrate the little things… like delicious food!
Even though our Easter celebrations will look very different this year (no face-to-face church, no big family gatherings…) we can still make some special treats for the people we live with.
It’s amazing what a little baking can do to lift your spirits!
This recipe was created in partnership with Sprouts Farmers Market.
I often reserve baking with fresh berries for summer… but on a recent trip to Sprouts Farmers Market I spotted a full display of gorgeous Driscoll’s blackberries and thought I’d give them a try.
I’m sure glad I did! The blackberries were perfectly ripe and produced such a beautiful purple color as they baked!
And since I’m always able to find other baking staples I need at Sprouts, I was able to gather everything I needed in one stop.
It’s so fun to discover how many delicious things can be made with just a few simple ingredients.
I’m also discovering that in this season of uncertainty in our world… baking special things for my family has been one thing that’s keeping our spirits lifted.
Blackberry Crumb Bars Recipe
Blackberry Crumb Bars
Yield: (1) 9"x13" pan (about 24 bars)
Celebrate berry season with this simple and delicious recipe! A buttery cookie base is topped with a fresh berry filling, and then topped with more cookie crumble.
Crust (and topping)
- 3 cups flour
- 1 cup (2 sticks) butter, cut into small pieces
- 1 cup sugar
- 2 teaspoons fresh lemon zest (zest of one lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs, whisked with a fork
- 4 cups fresh blackberries
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. cornstarch
- 3/4 cup sugar
- Preheat oven to 375°F. Grease a 9"x 13" baking pan, or line with parchment paper.
- In a large bowl, add all crust ingredient except eggs. Be sure the butter has been cut into small chunks ahead of time.
- Use a pastry blender to combine the ingredients until all of the butter is well incorporated, and no pieces are larger than a pea. This could also be done using a food processor, using short pulses. Stir in the beaten egg.
- Pour half of the crust (crumb) mixture into the bottom of the prepared pan. Use a spatula to press into a solid crust, set aside remaining bowl of crumble.
- Prepare the filling by combining all filling ingredients into a bowl and stirring just until the berries are fully coated. Pour berries over the prepared crust, spreading into a single layer.
- Sprinkle the remaining crumble mixture over the berries, distributing evenly.
- Bake at 375°F for 35-45 minutes, or until bubbly and light golden brown. Cool before cutting into bars. Store bars in a sealed container in the refrigerator.
Recipe source - Glorious Treats (adapted from Taste of Home - Cookies, 2009)
I hope that you’ll give this recipe for Blackberry Crumb Bars a try and that it adds a little extra “sweetness” to your life!
Looking for a few more recipes to keep you busy?
Here are a few of my favorites, which each require just a few simple ingredients…
Sprinkle Cookie Bites – No decorating needed… and sprinkles seem to make everyone smile!
Chewy Chocolate Chip Cookies – A classic comforting treat!
Additional resources for crafts and activities with kids…
How to Teach Kids to Cook – Extra time with your kids right now? Teach them how to cook… and you’ll be so thankful when they can cook for you in the future!
Skip to my Lou – So many cute and simple crafts and ideas!
Art Projects for Kids – So many easy & adorable step-by-step drawing and painting ideas for kids!
Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.