Juicy blackberry crumb bars that are perfectly sweet, a little tart, moist, and have the best crunchy topping!
Summer is officially here and that is the ultimate time to make all things blackberry. I am lucky and live in the Pacific NW where we are famous for our beautiful blackberries. They do exceptionally well in the cool climate. You can drive just about anywhere (even along the highway) and see wild blackberries growing all over. It is quite an invasive treat!
Now don’t these look wonderful? My favorite part is the crumble topping. I do have a secret weapon and that is Tillamook creamy sea salted butter, it gives the best texture. Now this isn’t necessary, but I did find an amazing dessert salt and it is fabulous. Osmo Four Roses Bourbon toasted vanilla sea salt.
Again, it is not a requirement to make this a delicious dessert, it’s just a fun little addition.
Okay, let’s get started!
Blackberry Crumb Bars
Ingredients
Crumb Topping
- 6 tbsp. butter, melted.
- 1/2 cup light brown sugar packed.
- 1/4 tsp salt, flaky sea salt. I love to use Osmo Four Roses Bourbon toasted vanilla sea salt.
- 1 cup All-purpose flour
Crumb filling
- 10 ounce blackberries 2 containers
- 1/2 cup butter, room temperature.
- 3/4 cup All-purpose flour
- 1/2 tsp baking powder
- 1 cup powdered sugar
- 2 eggs
- 1/4 tsp. sea salt I love to use Osmo Four Roses Bourbon toasted vanilla sea salt.
- 1/2 tsp vanilla extract
Instructions
- To start preheat the oven to 350 degrees.
- Butter and line an 8" square baking pan with parchment paper. Butter the paper and flour. Dump out excess flour.
- Now let's start on the crumb topping.
- In a medium mixing bowl add the melted butter, brown sugar, 1/4 tsp salt, and 1 cup of flour. Stir with a fork until crumbles form. Refrigerate until time to use.
- Moving on to the filling. Start by mixing the remaining flour in a medium bowl, 1/4 tsp sea salt, and baking powder.
- Now in a mixer or large bowl with a hand mixer, add 1/2 cup room temperature butter. Beat with powdered sugar and vanilla extract.
- Mix until light and fluffy. Add eggs in 1 at a time. Blend well.
- Scrape down the sides of the bowl and pour into the prepared baking pan. Spread evenly.
- Sprinkle on the blackberries.
- Next goes the crumb topping. (A little sprinkle of the toasted vanilla sea salt if you, have it)
- Bake for 40 minutes. The topping should be a light golden brown and a toothpick comes out clean.
- Let the pan cool for 5 or so minutes then pull out the crumb. Let it cool completely.
- Slice into 16 pieces.
- Enjoy as is or add French vanilla ice cream.
