Blackberry Bar Crumble Recipe

Come Party With Me: Dolores Park Picnic — Desserts

June 24, 2009

Although one can buy the famed Bi-Rite ice cream around the corner and creme brulee in Dolores Park, I still plan on making a delicious picnic dessert for my sister and her friends. The menu is healthy and light, so this theme will continue with a fruity, melt-in-your mouth crumble.

I chose this recipe because it utilizes blackberries: I'm always making sweet treats that feature strawberries or blueberries, but rarely plump juicy blackberries. These blackberry crumb bars come together quickly and simply and can be made up to three days in advance. To serve this recipe at your next picnic, read more.

From Everyday Food

Blackberry Crumb Bars

Ingredients

6 tablespoons unsalted butter, melted, and 1/2 cup (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 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

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. To store, keep in an airtight container at room temperature, up to 3 days.

Makes 16.