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Wednesday, July 29, 2015

Blackberry Crumble Bars

We have had an exceptionally warm summer here in the Pacific Northwest.  As a result, most fruits are ready a good month before the usual time.  Today I was able to pick blackberries in my yard.  This is a usual late August/September activity.  What to do with a couple cups of fresh blackberries?
I had pinned this recipe last year and made them today for a yummy dessert.  They would be delicious with some vanilla ice cream.

  • 1/2 cup of granulated sugar
  • 1/2  teaspoon of baking powder
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of unsalted butter
  • 1  small egg
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • zest from 1 lemon
  • cooking spray
  • For the blackberry filling:
  • 2 cups of fresh or frozen blackberries
  • 1/4 cup of granulated sugar
  • 1 1/2 teaspoons of cornstarch
  • pinch of cinnamon
In a small bowl mix together the sugar, baking powder, and flour.   In a food processor beat the egg and vanilla but just pulsing several times.  Add in the salt and lemon zest and all of the flour mixture.  Cube the butter and add that also.  Pulse the mixture until the butter is in small tiny pieces.

Spray a 8" square pan and press half the dough onto the bottom of the pan.
Now mix the blackberries, sugar, cinnamon and cornstarch together.  Pour over the dough in the pan.
Sprinkle the remaining half of the dough mixture over the top of the blackberries.  Bake at 375 for 45 minutes. 

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