Blackberry Crumb Bars Recipes

BLACKBERRY CRUMB BARS

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.

BLACKBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
• Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
• Add half the dough to your baking pan and press down in an even layer gently.
• In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
• Pour mixture over the crust.
• Crumble the remaining flour mixture over the top of the blackberries.
• Bake for 40-45 minutes until golden brown.

BLACKBERRY AND MASCARPONE CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
• Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping.
• Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
• Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
• Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl.
• Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top.
• Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.