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Blackberry Crumb Bars

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: 10 mins
    total time: 50 mins
  • yield: Makes 16

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

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.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, June 2008

Reviews (20)

  • 10 Feb, 2014

    Can I use frozen blueberrys for this recipe ?

  • 25 Jan, 2014

    I have used this recipe several times with several different berries. My family loves it!!

  • 23 Aug, 2013

    Yeah! Printing success! Sorry I'm computer impaired!

  • 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!!

  • 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.

  • 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!!

  • 21 May, 2012

    Really good. Everyone loved it! Have made this several times now, and the kids request it.

  • 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.

  • 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!

  • 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.

  • 22 Jun, 2010

    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!

  • 21 Jun, 2010

    1 cup is 227 grams.

  • 21 Jun, 2010

    1 cup is how many grammes

  • 20 Jun, 2010

    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.

  • 18 Sep, 2008

    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!

  • 6 Jul, 2008

    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.

  • 21 Jun, 2008

    Redo (the salt is 1/2 TOTAL) 1/4 in the Topping and 1/4 in the bars?

  • 19 Jun, 2008

    The directions to add salt are not consistent with the ingredient list.

  • 17 Jun, 2008

    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

  • 10 Jun, 2008

    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!