Lemon And Blackberry Crumb Bars Best Recipes

ROSEMARY AND LEMON BLACKBERRY BARS

Ingredients:

• cooking spray
• ½ cup white whole wheat flour
• ½ cup rolled oats
• 6 tablespoons unsalted butter, melted
• ¼ cup loosely packed light brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup confectioners' sugar
• 2 eggs
• 1 egg yolk
• 1 tablespoon lemon zest
• 1 ½ teaspoons finely chopped rosemary, or more to taste
• ½ teaspoon vanilla extract
• ¾ cup white whole wheat flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 2 (6 ounce) containers fresh blackberries

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
• Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
• Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
• Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
• Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
• Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

LEMON AND BLACKBERRY CRUMB BARS

Ingredients:

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 1/3 cups Gold Medal™ all-purpose flour
• 1 cup quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 teaspoon grated lemon peel
• 1/2 cup fresh lemon juice
• 1 pint (2 cups) fresh blackberries

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
• In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.