Blackberry Crumb Bars
(From Everyday Food, June 2008)
Makes: 16
Prep Time: 10 min.
Total Time: 50 min. + cooling
A great summer berry crumble! Tart fruit and tender cake, capped with a slightly crunchy topping.
6 T. unsalted butter, melted, and 1/2 c. (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 t. salt
1/2 t. baking powder
1 cup confectioner's (powdered) sugar
1/2 t. pure vanilla extract
2 large eggs
2 containers (5 oz. each) blackberries
1. Preheat oven to 350 degrees. Butteran 8-inch square pan. Line bottom with parchment paper, leaving and overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In medium bowl, whisk together melted butter, brown sugar, and 1/4 tsp. salt; add 1 cup flour, and mix with fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioner's 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. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)
TIPS:
-While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked.
-Use fresh blackberries only
-Whip the butter, sugar, and vanilla until it is fluffy...otherwise the cake will not have a light texture to it.
(From Everyday Food, June 2008)
Makes: 16
Prep Time: 10 min.
Total Time: 50 min. + cooling
A great summer berry crumble! Tart fruit and tender cake, capped with a slightly crunchy topping.
6 T. unsalted butter, melted, and 1/2 c. (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 t. salt
1/2 t. baking powder
1 cup confectioner's (powdered) sugar
1/2 t. pure vanilla extract
2 large eggs
2 containers (5 oz. each) blackberries
1. Preheat oven to 350 degrees. Butteran 8-inch square pan. Line bottom with parchment paper, leaving and overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In medium bowl, whisk together melted butter, brown sugar, and 1/4 tsp. salt; add 1 cup flour, and mix with fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioner's 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. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)
TIPS:
-While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked.
-Use fresh blackberries only
-Whip the butter, sugar, and vanilla until it is fluffy...otherwise the cake will not have a light texture to it.
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