Lemon And Blackberry Crumb Bars Food

LEMON AND BLACKBERRY CRUMB BARS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
• In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

LEMON-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
• Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
• While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
• Cut bars into 9 pieces and drizzle with raspberry sauce.

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.

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F.
• In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
• Stir in saltine crumbs.
• Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan.
• Bake 20 minutes.
• With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
• Cut into bars. Store covered in refrigerator.

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

BLUEBERRY LEMON CRUMB BARS

Steps:

• Heat oven to 400°.
• Grease 13 x 9-inch baking pan.
• Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
• With machine on, add butter through feed tube.
• Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
• (Mixture will be crumbly) Press evenly into prepared pan.
• Bake 12 to 15 minutes until golden.
• (Crust will crack but that's okay) Cool.
• For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
• Stir in flour.
• Sprinkle blueberries over baked crust.
• Combine sugar and nutmeg in cup and sprinkle over berries.
• Crumble on topping.
• Bake 20 to 25 minutes, until browned.
• Cool.
• Sprinkle with powdered sugar.
• Cut into bars.