…a naturally sweet dessert
Do you ever get really excited when fruit is on sale? Okay, maybe not. How about chocolate chips and vanilla extract? Yeah, thought so. Well just when I thought my cart couldn’t fit anything else in it, I passed through the product aisle one last time and spotted a sign for blackberries that read: Buy 1, get 2 free. Huh?! That doesn’t even make sense, but I’ll take it. As I was walking home, pushing my old lady red plaid-lined shopping cart that my mom found on Craigslist, I couldn’t help but dream up recipes that I could use these juicy blackberries for.
Since they were practically free, I didn’t feel as guilty using them to make a dessert…instead of throwing them in a smoothie, on top of a salad, or something weird and healthy like that. For sake of time, I decided to go with Confabulation in the Kitchen’s Blackberry Crumb Bars.
Juicy, sweet, crumbly, and soft. Me likey.
Recipe by: Confabulation in the Kitchen
6 tablespoons unsalted butter, melted
1/2 cup (1 stick) butter, room temperature
1 3/4 cups all-purpose flour, divided
1/2 cup packed light-brown sugar
1/2 teaspoon salt, divided
1/2 teaspoon baking powder
1 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs, room temperature
10 ounces of blackberries (2 containers)
(1) Preheat oven to 350° F. Butter and flour an 8-inch square baking pan then line with parchment paper, allowing paper to overhang on the sides. Butter and flour paper, too.
(4) In the bowl of an electric mixer, beat butter, sugar and vanilla until fluffy, about 30 seconds. Add eggs, one at a time, mixing well after each addition. Lower speed on mixer and gradually add flour. Mix until combined.