I was really in a baking mood today, but had no idea what to make... until I remembered I had two half full (or half empty ;) ) containers of berries in the fridge that were on their last leg. *Last leg, meaning still good, but only for another day or two before I'd toss them out* So I was going to do a cobbler, but I've never had cobbler before, so I didn't want to make something that would go to waste. That's when I was inspired by a recipe for Raspberry crumb bars. BARS. This caught my attention. I don't care for mushy fruit, surrounded my more mushy stuff. BARS sounded crisp and firm, which sounded perfect for me!
I didn't have any raspberries though, so I used strawberries, diced, and blueberries, whole. I really REALLY love how these turned out, and will absolutely be making these again with whatever fruits I impulse buy at Sam's Club on my next trip ;)
SO, If you're like me, and you love buying way too much fruit, then use this recipe to make yummy crumb bars!
Hope you enjoy!
---- Berry Crumb Bars----
makes approx 20 bars
2 sticks of cold butter (16 tbsp, cut into cubes)
1 cup, plus 1/2 cup of sugar, seperated
1 tsp baking powder
3 cups flour
1/4 tsp salt
zest of 1 lemon
4 cups fresh berries (I used blueberries and diced strawberries)
1 large egg, beaten
juice of 1 lemon
4 tsp corn starch
Pre-heat oven to 375 degrees. Grease a 9 x 13 pan, and set aside. (My pan was actually a 10 x 14, BUT it still worked just fine)
In a medium bowl, combine 1 cup of the sugar, the baking powder, salt, and the flour. Add in the zest of 1 lemon, the egg, and the cubed cold butter.
Using a pastry blender, (or a sturdy whisk) cut/blend everything together, until the pieces of butter are evenly distributed. The largest chunks of butter should be no bigger than a pea. * If you use your hands for this part, make sure the butter never gets too soft, otherwise put the bowl in the freezer for a few minutes before you continue*
Your mixture should be crumbly, with little to no loose flour.
In another bowl, mix your berries, with the remaining half cup of sugar, the juice of 1 lemon, and the cornstarch.
Pour half of the flour mixture into the bottom of your pan, and press down making one solid layer.
Spoon the berries over the cookie layer, and make sure the layer is even and every bite gets some berries. Then sprinkle the remaining flour mixture over the berries, and bake for 40-45 minutes, or until the crumbles on top are golden brown.
Be sure to let the bars FULLY cool before even trying to cut them. I find it easiest to run my knife around the entire outer edge of the pan, then cutting the squares in whatever size you prefer.
These babies are so good... I couldn't help myself while I was snapping pictures!.....
HEY! Where'd that 4th bar go.... hehe ;)
ENJOY!!
