Blackberry Crumble Bars
Seasonal blackberry bake with jammy berries.
Servings: 12
Ingredients
- 500g / 3½ cups blackberries fresh or frozen
For the pastry
- 250g / 2 cups plain all purpose flour
- 150g / 1¼ cup icing sugar
- 125g / 1/2 cup unsalted butter cold
- pinch of salt
- 2 egg yolks
For the crumble topping
- 50g / 1/2 cup plain all purpose flour
- 50g / 1/4 cup unsalted butter cold
- 30g / 1/4 cup icing sugar
- 100g / 1/2 cup marzipan grated
Instructions
- Preheat the oven to 180C/350F. Line a 9 inX13 (or 9inX9in) in pan with parchment paper and set aside.
- Put all the ingredients for the pastry in a food processor and pulse until well blended. Alternatively you can mix the pastry with fork. Tip the rough pastry/crumbs into the lined pan and press firmly with the back of a spoon to form the base. Prick with a fork and bake in the preheated oven for 15 minutes.
- Meanwhile prepare the crumb topping by pulsing the ingredients in a food processor until butter is evenly distributed and the mixture resembles coarse crumbs.
- Grate the marzipan, it's easier to do if it's slightly chilled.
- Take the pan with the base out of the oven, spread the blackberries (no need to defrost them if using frozen), then sprinkle with grated marzipan and the crumb topping.
- Bake for 20 minutes until golden. Let it cool in the pan, then cut into bars.
Nutrition
Serving: 12g | Calories: 321kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 10mg | Potassium: 124mg | Fiber: 3g | Sugar: 20g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg