Blackberry Crumb Bars
By 
If you’re looking for something other than cookies for your fall family baking, why not give these blackberry crumb bars a try? Not only are they incredibly tasty, and not too sweet, they’re also versatile and can be customized with whatever berry you like. They travel well, and make just enough to feed a large group without too many leftovers.
I froze a few extra pieces that I had on hand to see how they would hold up. I actually enjoyed them a little more after they were chilled. In the future, I will likely pop these into the freezer as soon as I cut them, and then I’ll pack them up into lunches or travel snacks straight from there. By the time they get eaten, they’ll be cool yet soft.
Blackberry Crumb Bars Recipe:
You’ll Need
- 6 Tbsp butter, melted + ½ cup butter, room temperature
- ¾ cup whole-wheat flour
- ½ cup brown sugar
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups blackberries
Prep and Cook
- Preheat oven to 350 degrees
Butter an 8” square baking pan
Line the bottom of the pan with parchment paper, leaving an overhand on two sides - Make the crumb topping: In a medium bowl combine the melted butter and brown sugar
Add the whole-wheat flour and mix with a fork until moist and crumbly
Place in the freezer until ready to use - In a medium bowl whisk together the all-purpose flour, baking powder, and salt
Set aside
In the bowl of an electric mixer beat the ½ cup butter, powdered sugar, and vanilla until light and fluffy
Add the eggs, one a time, beating well after each addition
With the mixer on low, add the flour mixture. Beat until just combined - Spread the batter evenly over the bottom of the pan
Sprinkle with the blackberries and cover with the chilled topping
Bake until golden brown, about 35-40 minutes
Cool completely in pan, and lift out using the paper overhang
Cut into 16 squares and store in an airtight container
