Blackberry Crumb Bars

316 Ratings
  • 5 63
  • 4 102
  • 3 90
  • 2 56
  • 1 5

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.

Everyday Food, June 2008

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Recipe Summary

prep:
10 mins
total:
50 mins
Yield:
Makes 16
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Ingredients

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.

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  • 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 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.

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Reviews (20)

316 Ratings
  • 5 63
  • 4 102
  • 3 90
  • 2 56
  • 1 5
Martha Stewart Member
02/10/2014
Can I use frozen blueberrys for this recipe ?
Martha Stewart Member
01/25/2014
I have used this recipe several times with several different berries. My family loves it!!
Martha Stewart Member
08/23/2013
Yeah! Printing success! Sorry I'm computer impaired!
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Martha Stewart Member
08/23/2013
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!!
Martha Stewart Member
06/28/2012
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.
Martha Stewart Member
06/12/2012
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!!
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Martha Stewart Member
05/21/2012
Really good. Everyone loved it! Have made this several times now, and the kids request it.
Martha Stewart Member
09/25/2011
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.
Martha Stewart Member
07/14/2011
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!
Martha Stewart Member
12/31/2010
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.
Martha Stewart Member
06/22/2010
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!
Martha Stewart Member
06/21/2010
1 cup is 227 grams.
Martha Stewart Member
06/21/2010
1 cup is how many grammes
Martha Stewart Member
06/20/2010
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.
Martha Stewart Member
09/18/2008
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!
Martha Stewart Member
07/06/2008
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.
Martha Stewart Member
06/21/2008
Redo (the salt is 1/2 TOTAL) 1/4 in the Topping and 1/4 in the bars?
Martha Stewart Member
06/19/2008
The directions to add salt are not consistent with the ingredient list.
Martha Stewart Member
06/17/2008
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
Martha Stewart Member
06/10/2008
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!
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