Perfect Blackberry Crumble Bars (Printable)

Tender buttery bars with juicy blackberries and golden crumb topping

# What You'll Need:

→ Cust & 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

→ 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

# Directions:

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 fingers until mixture resembles coarse crumbs.
04 - Add the egg and mix until dough starts to come together. The mixture will remain crumbly.
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 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 to 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 Hints:

01 -
  • The same dough becomes both the crust and crumble topping, so you only make one mixture and save yourself time and dishes
  • Fresh blackberries bubble up through the buttery crumble, creating these pockets of jammy sweetness that make every bite interesting
  • They are sturdy enough to pack for a picnic but tender enough to feel special with afternoon tea
02 -
  • Cutting into these bars while they are still warm will give you a crumbly, messy situation, so patience during cooling is essential
  • If using frozen berries, thaw them completely and drain off excess liquid to avoid a soggy bottom crust
03 -
  • Use room temperature eggs so they incorporate evenly into the crumb mixture
  • Rotate the pan halfway through baking if your oven has hot spots for even browning

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