Blackberry Crumble Bars

Shortbread and Crumbs

12 T (11⁄2 sticks, 6 oz) unsalted butter, melted

1⁄2 c granulated sugar

1⁄4 c brown sugar

1⁄4 t baking powder

1 t vanilla

1⁄4 t cinnamon

1⁄4 t kosher salt

2 c all-purpose flour

Blackberry Filling

3⁄4 c granulated sugar

Pinch salt

2 T cornstarch

Juice from 1⁄2 a lemon

Zest from one lemon

2 c blackberries, halved if large

Confectioners’ sugar for dusting

Preheat the oven to 350 degrees. Line an 8”x8” (or 9”x9”) square baking pan with parchment,

leaving some paper to overhang the sides.

Make the shortbread by stirring together the butter, sugars, baking powder, vanilla, cinnamon,

and salt in a medium bowl. Add in the flour and stir to combine. Remove 3⁄4 cup of dough and

reserve for the crumbs. Press the remaining dough into the prepared pan. Bake for 15-17

minutes, until the edges are just slightly browned. Remove from the oven. Using a fork, poke

holes all over the top of the crust taking care to not press all the way through to the parchment.

Set aside, but leave oven on.

Whisk the sugar, salt, and cornstarch in a medium bowl. Add the juice, zest, and blackberries

and stir. Spread filling over warm crust and squeeze remaining dough into crumbs and spread

over the filling. Transfer pan to the oven and bake for about 40 minutes until the filling is bubbly

and crumbs are lightly browned.

Let cool in pan 10 minutes, then use the parchment overhang to lift bars out of the pan onto a

wire rack. Let cool completely. Sprinkle with confectioners’ sugar and cut into bars.

Can be stored in the refrigerator for up to a week.