Easy Blackberry Crumb Bars
Blackberries baked on shortbread topped with a shortbread crumble.
Equipment
- 8 x 8 inch baking dish
- Mixing Bowl
- Food processor or pastry blender
Ingredients
Crust and crumble
- 1¼ cup all-purpose flour
- ½ cup butter unsalted, very cold
- ½ cup granulated sugar
- ¼ cup almond flour
- 1 egg beaten
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
Blackberry filling
- 2 cups blackberries halved
- ½ cup brown sugar packed
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F, 190°C, or gas mark 5. Line the inside of the 8 x 8 inch baking pan with parchment paper and set aside.
- In a medium bowl, combine the sugar, flour, almond flour, baking powder and salt.
- Add the flour mixture to a food processor, add the butter and blend until the butter is the size of pebbles. Work with the dough until the pieces are very small. The dough will be crumbly.
- Beat the eggs and vanilla together and pour over the dough mixture. Mix until combined. The dough will still be crumbly and will not create an even mixture.
- Place ⅔ of the mixture in the baking dish and pat down.
- In a mixing bowl place the blackberries, lemon zest, cinnamon, cornstarch, and brown sugar and gently toss to coat the blackberries and pour over the bottom crust.
- Crumble the remaining dough over the blackberry filling layer.
- Bake until top is golden brown, about 40- 45 minutes.
- Allow to cool completely before removing from the baking dish and slicing.
Nutrition
Serving: 1barCalories: 245kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 69mgPotassium: 97mgFiber: 3gSugar: 25gVitamin A: 253IUVitamin C: 8mgCalcium: 48mgIron: 1mg
Nutrition Disclaimer*
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