Blackberry Crunch 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 CRUNCH BARS

Steps:

• For the crust:.
• Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
• Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
• Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
• Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
• For the filling:.
• Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
• In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
• For the topping:.
• In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
• To assemble:.
• Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
• Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
• Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
• Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.

BLACKBERRY NECTARINE CRISP

Steps:

• Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
• In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.

BLACKBERRY PIE BARS

Steps:

• Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
• Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
• Cut the butter into ½ inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
• Reserve 1 ½ cups of the crust mixture to use as the topping.
• Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
• Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
• Gently fold in the black berries; spoon mixture evenly over the crust.
• Sprinkle the reserved crust mixture evenly over the filling.
• Bake for 45-55 minutes, until the top is lightly browned.
• Cool at least 1 hour before cutting into bars.

BLACKBERRY CRISP

Steps:

• Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.