Berry season is upon us, my Marionberry crop is large. I am looking for some new recipes to use with them. I made this recipe with only my Marionberries. I found this recipe from Celebrating Sweets.
MIXED BERRY CRUMBLE BARS
Buttery crumb bars filled with strawberries, raspberries, blueberries, and blackberries. This simple recipe uses the same mixture for the the crust and topping.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20
Calories 212 kcal
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INGREDIENTS
CRUST AND TOPPING:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 1/4 teaspoon salt
- finely grated zest of 1 small lemon optional, but so good!
- 1 cup cold unsalted butter cut into cubes
- 1 large egg
- 1/2 teaspoon pure vanilla extract
BERRY FILLING:
- 4 1/2 cups chopped fresh berries see note
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- juice of 1 small lemon
INSTRUCTIONS
- Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.
FOR THE CRUST AND TOPPING:
- Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
- Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
FILLING:
- Gently stir together all ingredients until well incorporated.
- Spread the filling over the crust, then crumble the remaining dough over the top of the berries.
- Bake for approximately 40 minutes, until the top is light golden brown. Transfer pan to rack to cool, before cutting into squares. I have also refrigerated these, after cooling to room temp.
RECIPE NOTES
I used a combination of strawberries, blackberries, blueberries, and raspberries. I chopped the strawberries, halved the large blackberries, and left the raspberries and blueberries whole.
Recipe adapted from Smitten Kitchen.
Recipe adapted from Smitten Kitchen.
