Saturday, August 27, 2011

Fresh Berry Crumb Bars

I'm taking a break next week. I wish I could say I'm jetting off to Paris or Rome, but the reality is that my daughter is in between camp and school, so I'll just be trying to amuse her while still getting work done (wish me luck, she's a tough audience).

Since I won't be back until after Labor Day, I wanted to leave you with something that screams summer. Something made with fresh berries while the berry getting is still good. These are so simple and satisfying. And because they're not too ridiculously sweet and fruity too, you can get away with having them for breakfast (in front of others I mean--when you're alone you can eat a whole tray of fudge brownies and live with the private shame). Have a nice week!

Yield: 24

1 1/2 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 sticks unsalted butter, cut into small pieces
1 egg
1 heaping tablespoon tapioca starch or corn starch
4 cups fresh blueberries and raspberries
1 teaspoon lemon zest
2 teaspoons lemon juice

1.      Preheat oven to 375º F. Grease a 9- x 13-inch pan.
2.      Combine 1 cup of the sugar with the flour, baking powder and salt in food processor; pulse to combine. Add the butter and and pulse until mixture resembles a course meal. Add egg and pulse until dough begins to climb up the sides (dough will be crumbly but stick together when squeezed). Pat half of dough into the prepared pan.
3.      In another bowl, stir together the remaining 1/2 cup sugar and starch. Gently mix into the berries, along with the lemon zest and lemon juice. Sprinkle the berry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4.      Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

adapted from
dry ingredients pulsed; adding butter
adding egg
dough climbing up the sides
crust patted down
I went with about 65% blueberries and 35% raspberries.
adding lemon zest
filling all mixed
filling spread over crust
sprinkling with crumbs

If you want larger crumbs on top, just squeeze
some of the dough as you go to form larger clumps.
ready to bake
sliced into bars

They're even easier to slice if you put the cooled pan
in the fridge for a few hours or overnight. And obviously
you can get more than 24 if you cut them smaller.
luscious berry filling
even closer to the luscious berry filling


Judie Cleland said...

I am on my way to the Farmer's Market--berries are on my list! What about peaches? Would they work? Of course, I am partial to blueberries so that will be it for today.

Susan said...

All blueberry would be delicious. Peaches would work too if you cut them into chunks that aren't too thick. Let me know how they turn out!

Anonymous said...

I'm making it also and probably all blueberries. Will miss you next week. Hope you don't have a lot of Irene to clean up after.

Anonymous said...

I wish you were going to Paris and taking me with you.

Susan said...

Thanks so much Becky! (Let me know how your berry bars turn out too!)

Judie Cleland said...

The blueberries were delicious in this. I have to say that I ate too much but I did not have ice cream on mine like 2 other people eating here tonight. Will definitely do again--soon.

Judie Cleland said...

And, these get better with age. The ones I made last Sunday were put in the refrig by my husband after I went to bed. So, I have just kept them there; they are still so fresh and very moist. Really good.

Post a Comment