Blackberry (Mulberry) Crumble Bars
Circle B Kitchen
Makes a 9 x 13″ pan (32 to 36 bars)
These crumble bars are very delicate and ever so incredibly delicious. The crust is a bit crumbly, but that’s what makes them so good. Be sure to line your baking pan with parchment paper, leaving a little on the edges to pull it easily out of the pan. But don’t try taking these out of the pan until they cool completely, otherwise, they may not hold together when you try cutting them. And that would just be too sad.
For the crust:
1 cup granulated sugar
1 teaspoon baking powder
3 cups unbleached all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and diced
1 large egg
For the filling:
1 ½ to 2 cups of blackberry (or mulberry or raspberry) jam
Preheat oven to 375˚F. Grease a 9 x 13″ pan and line with parchment paper.
(I do the next step in a food processor. It makes cutting in the butter so easy. After I cut in the butter with a few pulses, I place the mixture in a bowl and add the egg and proceed with the recipe.)
In a medium bowl, blend 1 cup sugar, baking powder, salt and flour. Using a fork or pastry cutter, blend in the small pieces of butter and then add in the egg, blending everything well. Dough will be crumbly. Pat half of dough into prepared pan.
Spread the jam over the bottom crust and crumble the remaining half of the dough over the filling.
Bake at 375 degrees for 35 minutes or until the top is slightly brown.
Cool completely, then cut into bars and serve.