Blackberry Crumb Bars

blackberry crumb bar-smitten kitchen

Blackberry Crumb Bar

  • 6 tablespoons unsalted butter melted, and
  • 1/2 cup (1 stick), room temperature, plus more for pan
  • 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup confectioners' sugar
  • 1/2 teaspoon Grand Marnier or pure vanilla extract
  • 2 large eggs
  • 10 ounces blackberries

Preheat oven to 350°. 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. Cool completely in pan. Using paper overhang, lift cake onto a work surface and cut into 16 squares.

Adapted lightly from Martha Stewart

Photo: Smitten Kitchen

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