Blackberry Crumb Bars
- Comments()
Everyday Food, June 2008
- Prep Time 10 minutes
- Total Time 50 minutes plus cooling
-
Yield Makes 16
Serves 0
Add to Shopping List
Ingredients
- 6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
- 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 2 containers (5 ounces each) blackberries
Directions
- 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.
Cook's Note
While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.
Recipe Reviews
More from Food
New From Our Blogs
-
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012 -
today's recipe: classic fried chicken
Everyday Food Blog, May 22, 2012
Really good. Everyone loved it! Have made this several times now, and the kids request it.
So easy and it got rave reviews from all who consumed it. I was impressed the crumble stayed crunchy overnight. Really yum and I will be making it again for sure.
So quick, easy and delicious! I will definitely make this again using fruits of the season. I have made the Rhubarb Crumb, which is the exact cake and crumb topping ingredients, difference being the fruit, sweetener and thickener. The Rhubarb recipe is a bit easier to follow while cooking, in my opinion, as the crumb topping ingredients are listed separately from the cake ingredients. I like baking but don't like doing division at the same time!
the amount of grams per cup is entirely dependent on its contents. ie. flour, different types of sugar, butter etc. will all have a different weight per cup. a cup is a measurement of capacity not a measurement of weight. a cup is roughly 225mls, so if you were to measure a cup of sugar, for instance, you could pour sugar into a measuring jug up to the 225ml mark, and that would equal a cup of sugar.
I doubled the recipe to make 2 batches and I'm sure glad I did. This is a delicious recipe, and can definately be substituted with any other berry!
1 cup is 227 grams.
1 cup is how many grammes
The ingredients state 1/2 tsp salt for the whole recipe, which includes 1/4 tsp for the the bottom and 1/4 tsp for the topping...the breakdown is in the preparation instructions.
So good and easy! I brought these to work and everyone was asking for the recipe. I actually had about 1/4 of the pan leftover and when I came in the next morning someone had eaten the entire rest of the pan. I used half blackberries and half raspberries. I've made them 4 times in the past 2 months. great for fresh berries!
A perfect marriage between cobbler and cake with sweet, tangy blackberries that give this recipe lots of zip. This is a super easy dessert to make for a summer gathering.
Redo (the salt is 1/2 TOTAL) 1/4 in the Topping and 1/4 in the bars?
The directions to add salt are not consistent with the ingredient list.
I made this and is so GOOD! BUT I turned it into muffins . I sprayed with cooking spray the muffin papers first. and changed the cooking time to 10- 15 minutes.
and it made 12 regular size muffins
I made this recipe for the first time and it came out so yummy! The fresh blackberries I had put in were on the tart side, but baking in this dessert they complimented perfectly with the sweet cake portion. It came out very soft and moist, I decided to refrigerate the bars after they had cooled, and it is definitely worth every bite. Even though the serving size was small, it was the perfect size for the richness of taste!