Thursday, September 1, 2011

Blackberry Heaven

By Cassie McCully

The blackberries are ripe and ready to pick!  The kids and I have been on a couple berry picking outings already, and have gathered ourselves quite a few bowlfuls. 

Last week, while up in the more mountainous region of Camas, Washington, my husband and his friends found some Huckleberries.  He always does a nice job of thinking of me while away, even on a guys outing, and returned home with said berries in hand.

So what did I do with my berries, you ask?

I made one decadent pan of Blackberry & Huckleberry Crumble Bars!
  Not only did they taste divine, my house smelled just as nice.




Blackberry Crumb Bars
Adapted from Martha

"Delight picnic-goers with a portable version of summer berry crumble:
a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping."

Ingredients

6 Tbsp. unsalted butter melted, and 1/2 C. (1 stick), room temperature, plus more for pan
1 3/4 C. flour
1/2 C. packed light-brown sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 C. powdered sugar
1/2 tsp. vanilla
2 large eggs
2 containers (5 oz. each) blackberries--or whichever berries you have on hand

Directions:

1.  Preheat oven to 350 degrees.  Butter an 8 inch square baking pan, or double the recipe like I did, and use a 9 x 13 pan.  Line bottom of pan with foil, leaving an overhang on two sides to use as handles when you remove the entire pan of treats after they've baked and cooled.

2. Make topping: in a large mixing bowl, whisk together melted butter, brown sugar, and 1/4 tsp. salt; add 1 cup flour and mix with a fork until large moist crumbs form.  Refrigerate topping until ready to use.
3.  In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside.  In a large bowl, using a mixer, beat room temperature butter, powdered 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 and sprinkle with berries, then chilled topping.

4. Bake until golden brown and a toothpick inserted comes out with moist crumbs attached, 40-45 minutes.  Cool completely in pan.  Using foil overhang, lift cake onto a work surface; cut into squares.

Note: These are even more delicious on the second day.

In case you missed it, you could also throw some berries into

What berries have you picked lately and what plans do you have for them?

-Cassie

1 comments:

a little bit biased September 13, 2011 at 11:12 AM  

oh dang those look good. can you send me some??? i'm missing some NW blackberries...

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