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Blackberry Crumb Bars

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Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, June 2008

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

  1. 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.

  2. 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.

  3. 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.

  4. 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 Notes

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.

Reviews Add a comment

  • Anna gotuje
    10 FEB, 2014
    Can I use frozen blueberrys for this recipe ?
    Reply
  • MinaJean
    25 JAN, 2014
    I have used this recipe several times with several different berries. My family loves it!!
    Reply
  • GrandmaRita
    23 AUG, 2013
    Yeah! Printing success! Sorry I'm computer impaired!
    Reply
  • GrandmaRita
    23 AUG, 2013
    Help please! I still don't have a "Print" icon anywhere and the recipe will print on 6 pages. Please email me directions. Thank you!!
    Reply
  • iloveredhair
    28 JUN, 2012
    question....approx how many cups of blackberries does this recipe take? i just bought some from the farmers market and they are loose, not in containers. i'm assuming the 5 oz is related to weight and i don't know how to weigh them.
    Reply
  • foxgroves
    12 JUN, 2012
    This was so easy to make and one of the best desserts ever. I used Fleur de Sel in the crumbly top and it's PERFECT. Warning: these are too addictive!!
    Reply
  • a111
    21 MAY, 2012
    Really good. Everyone loved it! Have made this several times now, and the kids request it.
    Reply
  • OliviaClements
    25 SEP, 2011
    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.
    Reply
  • sueh617
    14 JUL, 2011
    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!
    Reply
  • arabela
    31 DEC, 2010
    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.
    Reply