Blackberry Crumb Bars
Servings: 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 butter 2 sticks, 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 tablespoon fresh lemon juice
- 1 tablespoon 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.
Calories: 137kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 74mg | Fiber: 2g | Sugar: 16g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg