Perfect Blackberry Crumble Bars (Print version)

Buttery bars with juicy blackberry filling and golden crumb topping. Perfect for picnics and snacks.

# What you'll need:

→ For the Crust & Crumble

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1 cup unsalted butter, cold and cubed
07 - 1 large egg

→ For the Blackberry Filling

08 - 3 cups fresh blackberries (or frozen, thawed, and drained)
09 - 1/2 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon lemon zest

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.
03 - Add cold, cubed butter and blend with a pastry cutter or your fingers until mixture resembles coarse crumbs.
04 - Add the egg and mix until dough starts to come together. The mixture will appear crumbly but should hold when pressed.
05 - Press about two-thirds of the dough firmly into the bottom of the prepared pan to form an even crust layer.
06 - In a separate bowl, gently toss blackberries with sugar, cornstarch, lemon juice, and lemon zest until evenly coated.
07 - Spread the blackberry mixture evenly over the pressed crust layer.
08 - Crumble the remaining dough evenly over the blackberry filling, covering completely.
09 - Bake for 38-42 minutes until the top is golden brown and the filling is bubbling at the edges.
10 - Cool completely in the pan on a wire rack before lifting out using parchment overhang and slicing into bars.

# Expert advice:

01 -
  • The crumble topping and shortbread crust come from one simple dough, saving you time and dishes
  • These bars travel beautifully and actually taste better on day two as the flavors meld
02 -
  • Warm bars will crumble when sliced, so patience during cooling is non-negotiable
  • If using frozen berries, thaw them completely and drain off excess liquid or your crust will be soggy
03 -
  • Cold butter is the secret to that distinct crumbly texture, so dont let it sit out too long
  • If your dough feels too dry to press into the pan, add a teaspoon of cold water and mix again

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