Blackberry Crunch Bars Food

BLACKBERRY CRUMB BARS

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.

BLACKBERRY CRUMB BARS

Steps:

• 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.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
• Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
• Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BLACKBERRY CRUNCH BARS

Steps:

• For the crust:.
• Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
• Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
• Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
• Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
• For the filling:.
• Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
• In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
• For the topping:.
• In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
• To assemble:.
• Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
• Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
• Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
• Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.

FRESH BLACKBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
• Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
• Combine remaining crumb mixture, sour cream, and next five ingredients.
• Blend well.
• Stir in blackberries.
• Spoon over crust, spreading evenly.
• Bake at 350 degrees for 35 minutes.
• Let cool; cut into bars.
• Sprinkle with powdered sugar.

BLACKBERRY PIE BARS

Steps:

• Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
• Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
• Cut the butter into ½ inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
• Reserve 1 ½ cups of the crust mixture to use as the topping.
• Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
• Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
• Gently fold in the black berries; spoon mixture evenly over the crust.
• Sprinkle the reserved crust mixture evenly over the filling.
• Bake for 45-55 minutes, until the top is lightly browned.
• Cool at least 1 hour before cutting into bars.

BLACKBERRY JAM BARS

Steps:

• Cream butter, gradually add sugar, beating well.
• Combine flour, soda and salt, add to creamed mixture, mixing well.
• Stir in oats.
• Press half of mixture into a lightly greased 8-inch square an.
• Top mixture with jam, spreading to within a 1/4 inch of edge.
• Press remaining crumb mixture on top.
• Bake at 400° for 30 minutes.
• Cool, cut into bars.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.