Blackberry Crumble Bars (Printable Version)
Soft and buttery bars packed with juicy blackberries and a touch of lemon. An easy-to-serve dessert that pairs a pie's sweetness with a crumble's texture.
# Ingredients:
→ Topping/Crust
01 -
1 1/2 cups granulated sugar
02 -
3 cups all-purpose flour
03 -
Zest from 1 large lemon
04 -
1/2 cup unsalted butter, chilled and cubed
05 -
3 lightly beaten eggs
→ Filling with Blackberries
06 -
4 cups blackberries, halved
07 -
1 tbsp lemon juice, freshly squeezed
08 -
1 tbsp cornstarch
09 -
3/4 cup white sugar
# Steps:
01 -
Turn the oven to 350°F. Line a baking dish (use 9x13 for thinner or 9x9 for thicker bars) with parchment paper.
02 -
Grab your stand mixer and toss in the flour, sugar, and lemon zest. Let the ingredients mix together.
03 -
Add the cold butter cubes to the bowl. Use a fork or your hands to break the butter down into smaller bits while blending.
04 -
Pour in the eggs and keep mixing until the dough is crumbly but holds together when pressed.
05 -
Spread half of the dough across the baking dish, pressing it into an even base layer. Keep the rest for later.
06 -
In another bowl, mix the blackberries, cornstarch, sugar, and lemon juice. Stir until the berries are coated evenly.
07 -
Spread the blackberry mix across the crust in the baking dish. Use a rubber spatula to make it even.
08 -
Scatter the leftover dough over the blackberries, creating a crumbly topping.
09 -
Pop the dish into the oven for 35-40 minutes or until the top starts turning golden and smells great.
10 -
Take the dish out of the oven and let it cool off completely before cutting into squares and serving.
# Notes:
01 -
Thaw and drain frozen blackberries first to avoid making the filling watery.
02 -
Keep your butter super cold while mixing with the dry ingredients for the best texture.
03 -
These bars stay fresh for 3 days in a sealed container if refrigerated.
04 -
Switch it up by using raspberries or a mix of different berries!