Ingredients
-
-
3/4
-
3/4
-
2
-
1/4
-
-
1/2
-
1
-
1
-
4
-
1/2
-
-
1/2
-
1
-
1/2
Directions
Blackberry Crunch Bars, Sweet, sugary, buttery goodness in a pan This recipe is from Marsee Baking Company in Portland, Oregon When we lived in that area, we used to pick wild blackberries and I could make this delicious dessert at a very low cost It was heaven The original recipe called for marionberries, but they are interchangeable in this recipe I have never tried using frozen berries for this, so I recommend fresh , I was surprised that this was so delicious and I love that it is so easy I made half a recipe and it turned out perfectly Thank you for sharing this recipe , The 2nd and 3rd time I made this delicious dessert I doubled the cinnamon and vanilla, and I think it is well worth doing so! The other recommendation I would give is to bake it in a smaller dish, ie 7×10 Each layer is thicker and the base is more stable It does mean, however, that you have to mix the top two layers slightly in order to avoid the crumble being too dry This is such a brilliantly easy recipe and a true crowd-pleaser Thanks so much! (Also, I agree with ShaGun: I’ll exchange fresh lemon juice for the zest from now on too )
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Steps
|
1
Done
|
For the Crust: |
|
2
Done
|
Preheat Oven to 350. Lightly Grease a 9x13 Glass Baking Dish. |
|
3
Done
|
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). |
|
4
Done
|
Press the Mixture Evenly Into the Bottom of the Prepared Baking Dish. You Can Set Aside the Bowl to Use For the Topping. |
|
5
Done
|
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. |
|
6
Done
|
For the Filling: |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
For the Topping: |
|
10
Done
|
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). |
|
11
Done
|
to Assemble: |
|
12
Done
|
Spread the Filling on the Cooled Crust. Especially If the Berries Are Large, the Filling Might not Evenly Cover the Crust. That's Ok. |
|
13
Done
|
Spread the Topping Over the Filling. the Whole Thing Will Look Pretty Lumpy. That's Ok. |
|
14
Done
|
Bake Until the Topping Has Browned Lightly and the Berry Filling Is Bubbling, About 40 Minutes. |
|
15
Done
|
Cool Completely on a Wire Rack Before Cutting Into Bars. They Are Best Eaten With a Fork Because They're a Little Crumbly. |
