Desert Blackberry Pie Bars Recipe 465
BLACKBERRY CRUMB BARS
Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
- Add half the dough to your baking pan and press down in an even layer gently.
- In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
- Pour mixture over the crust.
- Crumble the remaining flour mixture over the top of the blackberries.
- Bake for 40-45 minutes until golden brown.
Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
DESERT: BLACKBERRY PIE BARS RECIPE - (4.6/5)
Provided by gibsonashlee
Number Of Ingredients 14
Steps:
- To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
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BLACKBERRY PIE BARS - MOORE OR LESS COOKING
From mooreorlesscooking.com
Reviews 32Estimated Reading Time 6 minsServings 12Total Time 1 hr
- Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray
- Make the crust by adding to the bowl of a food processor the flour, sugar and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas.
- Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely.
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Reviews 8Total Time 1 hr 15 minsCategory Dessert
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add blackberries, lemon zest, and juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
- Bake for another 40 to 44 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
HOMEMADE BLACKBERRY PIE BARS | THE NOVICE CHEF
From thenovicechefblog.com
4.5/5 (415)Total Time 1 hrCategory DessertsCalories 253 per serving
- In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest. Add the butter, egg and vanilla extra. Pulsing until dough is crumbly.
- Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
- In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
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