Meet my friend, Christina Peters, photographer, and experience adventure through her eyes and lens. Christina’s new website, tastyfstops.com, chronicles her adventures through food, farms, travel and more. She began her new adventure in my spring garden and through her lens and my recipes we’ll bring you through one (or more) harvests of my potager (vegetable) garden. Sign up for Christina’s newsletter and follow us through spring and summer into fall and winter. Enjoy.

It’s berry season in the garden and my blackberries and boysenberries are off to an early start. This is one of Christina’s beautiful, succulent shots and here’s a tasty little recipe to get your summer started right! Blackberry Crumb Bars

And speaking of summer, check out the new cooking classes for June, we still have a few seats for this Thursday also. Two summery classes in June, A Summer Picnic Party and an Adult 4th of July menu. We’ll be hosting one more class in July (on the 9th) then I am off for another knee surgery and won’t see you back until the end of summer! So grab a spot while you can.

Mangia!

Debbi

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

Tag Archives: boysenberries

The Chef, The Photographer and The Adventure

Blackberry Crumb Bars

Blackberry Crumb Bar