Description
There’s no better way to savor the arrival of summer than with recipes that include fresh fruit. These crumble bars by Leslie Dabney @thevineyardmomliving are easy to make, full of seasonal flavors and are perfect treat anytime of the day.
Ingredients
- 3 cups of flour
- 2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest and juice of 1 lemon
- 1 cup cold butter, cut into small cubes
- 1 large egg, whisked
- 1 tablespoon corn starch
- 3 cups raspberries
- 2 cups blueberries
Instructions
Preheat the oven to 375°F. Line a 9×13 inch baking dish with parchment paper.
In a medium sized bowl, combine flour, 1½ cups sugar, baking powder, salt and lemon zest.
Using a pastry cutter, cut the butter cubes and egg into the flour mixture. The dough will be crumbly and the butter should be the size of peas.
Pat half of the mixture into the bottom of the prepared baking dish.
In another bowl, combine ½ cup sugar, lemon juice and cornstarch. Gently fold in the raspberries and blueberries with a spatula, trying not to break the fruit up.
Pour the fruit mixture evenly over the crust. Take the other half of the crumb mixture and pour it evenly over the top of the berries.
Bake for 45-50 minutes or until the top of the mixture has slightly browned.
Allow the bars to cool completely to room temperature. Using the parchment paper, pull the bars out of the baking dish and transfer to a cutting board. Cut bars and store at room temperature for 2 days or in the refrigerator for 1 week.
Wine Pairing Suggestions: Pruett Farms Winery 2024 Pinot Noir Rosé and 3 Steve’s Winery Tawny Chardonnay
- Category: Dessert
