Description
Blackberry Crumb Bars are buttery, fruity, and delightfully simple! These layered dessert bars feature a golden shortbread-style crust and crumble, bursting with juicy blackberries in the middle. They’re the perfect sweet treat for summer gatherings, bake sales, or afternoon tea.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- Zest of 1 lemon
- 4 cups fresh or frozen blackberries
- 1/2 cup granulated sugar (for filling)
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together 1 cup sugar, flour, baking powder, salt, and lemon zest. Add the cold cubed butter and use a pastry cutter or fork to cut it into the mixture until crumbly.
- Mix in the egg until dough is just combined. Divide the dough in half and press half into the bottom of the prepared pan to form the crust.
- In a separate bowl, gently toss the blackberries with 1/2 cup sugar, cornstarch, and lemon juice.
- Spread the blackberry mixture evenly over the crust.
- Crumble the remaining dough over the blackberry layer.
- Bake for 40–45 minutes, or until the top is golden and the fruit is bubbly. Let cool completely in the pan before slicing into bars.
Notes
- Use frozen blackberries without thawing to avoid excess moisture.
- For extra texture, add chopped nuts or oats to the crumble topping.
- Store bars in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg