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Blackberry Crumb Bars
These buttery blackberry crumb bars are made with brown sugar, vanilla and fresh blackberries. An easy dessert bar recipe for summer!
Ingredients
- 6 tablespoons (85 g) unsalted butter, melted
- 1 3/4 cups (210 g) all-purpose flour, divided into 1 cup (120g) and 3/4 cup (90g)
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 teaspoon salt, divided into 1/4 teaspoons
- 1/2 teaspoon baking powder
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (110 g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 10 ounces (284 g) blackberries
Recommended Products
- USA Pan Bakeware Square Cake Pan, 8 inch
- Mini Melamine Quick Draining Berry Colander
- Pastry Blender
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Instructions
- Preheat oven to 350°F (175°C). Butter an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides. Butter and flour the paper, and tap out the excess.
- Whisk together the melted butter, brown sugar, and 1/4 teaspoon salt. Add 1 cup (120g) of the flour and mix with a fork or a pastry blender until moist crumbs form. Refrigerate.
- Whisk together the remaining 3/4 cup (90g) flour, baking powder, and 1/4 teaspoon salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, confectioners’ sugar, and vanilla until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low, and mix in the flour mixture just until combined.
- Spread the batter evenly in the prepared pan. Sprinkle with blackberries. Then, sprinkle with the chilled topping.
- Bake 40 to 45 minutes, or until golden. A toothpick inserted in the center should come out with moist crumbs attached.
- Cool completely in the pan on a wire rack. Then, remove from the pan using the overhanging parchment paper and cut into bars.
Notes
- Makes 16 standard servings or 12 generous servings.
- Store in an airtight container at room temperature up to 3 days.
- Recipe adapted from Everyday Food.
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