Perfect Blackberry Crumble Bars (Printable)

Tender buttery bars with juicy blackberries and golden crumb topping. Perfect easy treat for any occasion.

# Ingredient List:

→ 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

# 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 be crumbly.
05 - Press about two-thirds of the dough firmly into the bottom of the prepared pan to form the crust.
06 - In another bowl, gently toss blackberries with sugar, cornstarch, lemon juice, and lemon zest until coated.
07 - Spread the blackberry mixture evenly over the pressed crust.
08 - Crumble the remaining dough evenly over the blackberry layer.
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 and slicing into bars.

# Expert Tips:

01 -
  • The same dough makes both the buttery crust and the crumbly topping, so you're not making two separate mixtures
  • Blackberries create their own jam-like filling as they bake, meaning no stove-top prep work
  • These bars actually taste better on day two, making them perfect for make-ahead gatherings
02 -
  • Resist cutting into these bars while they are still warm or the filling will ooze everywhere instead of holding its shape
  • If using frozen blackberries, thaw them completely and drain off the excess liquid before tossing with the cornstarch mixture
03 -
  • Use a measuring cup with a flat bottom to press the crust into the pan; it is easier and more even than your fingers
  • If your berries are especially tart, taste one first and increase the sugar in the filling to 3/4 cup

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