Blackberry Crumb Bars
Moist cake meets tart berries with a crunchy topping. It is the perfect summer treat!
Servings: 16 servings
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.