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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
BERRY CRUMB BARS
Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.
Provided by Jan Taylor
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake in the preheated oven until top is slightly browned, about 45 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g
BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
BLACKBERRY CRISP
Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.
Provided by Kari
Categories Desserts Crisps and Crumbles Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
- Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g
BLACKBERRY CRUNCH BARS
Sweet, sugary, buttery goodness in a pan. This recipe is from Marsee Baking Company in Portland, Oregon. When we lived in that area, we used to pick wild blackberries and I could make this delicious dessert at a very low cost. It was heaven. The original recipe called for marionberries, but they are interchangeable in this recipe. I have never tried using frozen berries for this, so I recommend fresh.
Provided by appleydapply
Categories Bar Cookie
Time 1h25m
Yield 24 bars
Number Of Ingredients 15
Steps:
- For the crust:.
- Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
- Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
- Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
- Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
- For the filling:.
- Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
- In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
- For the topping:.
- In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
- To assemble:.
- Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
- Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
- Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
- Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.
Nutrition Facts : Calories 216.5, Fat 9.9, SaturatedFat 6.1, Cholesterol 25.4, Sodium 57, Carbohydrate 30.8, Fiber 1.7, Sugar 17.4, Protein 2
FRESH BLACKBERRY BARS
This is a delicious treat made with fresh blackberries! Very simple to prepare for snack or dessert.
Provided by Bev I Am
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
- Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
- Combine remaining crumb mixture, sour cream, and next five ingredients.
- Blend well.
- Stir in blackberries.
- Spoon over crust, spreading evenly.
- Bake at 350 degrees for 35 minutes.
- Let cool; cut into bars.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 156.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 32, Sodium 171, Carbohydrate 23.1, Fiber 1, Sugar 13.9, Protein 2.1
BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
BLACKBERRY PIE BARS
Make and share this Blackberry Pie Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h40m
Yield 2 dozen bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
- Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
- Cut the butter into ½ inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
- Reserve 1 ½ cups of the crust mixture to use as the topping.
- Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
- Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
- Gently fold in the black berries; spoon mixture evenly over the crust.
- Sprinkle the reserved crust mixture evenly over the filling.
- Bake for 45-55 minutes, until the top is lightly browned.
- Cool at least 1 hour before cutting into bars.
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Estimated Reading Time 2 minsCalories 323 per servingTotal Time 1 hr 20 mins
- Place rack in center of the oven then preheat to 350 degrees. Coat a 13" x 9" cake pan with cooking spray or line with parchment paper then set aside.
- In a medium-sized mixing bowl, toss blackberries with sugar, lemon juice and lemon zest until well combined then set aside.
- In a separate large mixing bowl, sift together flour, baking powder and salt. Cut the cold butter into flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs, then add ¾ cup granulated sugar and stir until combined.
- In a small bowl, whisk together the beaten egg and vanilla then add to dry ingredients. Mix until well combined—the mixture will be dry and shaggy-looking.
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