New This Month

Blackberry Crumb Bars

5
4
3
2
1
316

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.

Source: Everyday Food, June 2008
Total Time Prep Yield

Ingredients

Directions

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.

Similar Recipes

Reviews

5
4
3
2
1
316
How would you rate this recipe?
316
  • 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

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes