BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
MINI BLACKBERRY BAKEWELLS
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
- To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
- Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.
Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BLACKBERRY & COCONUT SQUARES
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
- Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.
Nutrition Facts : Calories 347 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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BLACKBERRY CRUMB SQUARES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (9)Total Time 1 hr 10 minsCategory DessertCalories 287 per serving
- Preheat oven to 350F. Line a 7 x 11-inch baking pan with parchment paper and set aside. (Alternately, you can use a 9x9-inch baking pan).
- Add the flour, sugar and salt to a food processor. Pulse a few times to combine. With the processor running, add the butter cubes and then switch to pulse and pulse until the mixture is crumb-y, with just small pieces of butter visible. Remove 3/4 cup of the mixture and set aside. Pour the remaining mixture into your prepared pan and press down lightly and evenly.
- Bake in preheated oven for 12-15 minutes, or until set. Remove from oven, leaving oven on. Allow to cool 10 minutes.
- Meanwhile, prepare the filling by whisking together the eggs, sugar, sour cream, flour, salt and vanilla in a medium bowl. Once crust has cooled 10 minutes, pour filling overtop of the crust. Scatter the blackberries evenly overtop. Top with the reserved crumb mixture, scattering it here and there, but allowing some of the blackberries to peek out.
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