BLUE RIDGE BLACKBERRY LEMON BARS
Steps:
- HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
- SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
- BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
- RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
- *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
LEMON AND BLACKBERRY CRUMB BARS
A yummy everyday or special-occasion treat, these Lemon and Blackberry Crumb bars are made with fresh blackberries.
Provided by By Bree Hester
Categories Dessert
Time 2h
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
- In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
- In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
- Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
ROSEMARY AND LEMON BLACKBERRY BARS
These blackberry bars are best made when the berries are in peak season. They are the perfect end to a meal because they are not cloyingly sweet, and they have a nice, savory note with the addition of the rosemary. Garnish with a little lemon zest or rosemary.
Provided by Anne J.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
- Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
- Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
- Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
- Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
- Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 31.3 g, Cholesterol 111.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 11.9 g, Sodium 144.8 mg, Sugar 12.7 g
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
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