Special Summer Baking Series Part III
Oh Hi. It’s me back again making things with fresh summer berries. I told you I would be doing a lot of that. You thought I was kidding, right? Well, that is not the case and these were also quite delicious. I ended up bringing most of this home to NY with me for Father’s day weekend and needless to say, by the time I had left, it was all gone. Opposed to the blueberry crumb bars, these pie bars have a more of a pie/cake bar feel to them. Yeah, just trust me that they are different but equally good.
Adapted from Joy the Baker
Crust and Topping
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cups sugar
1/4 teaspoon salt
3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into cubes
zest of two lemons
Black Raspberry Filling
2 large eggs
1 cups sugar
1/2 cup sour cream
1/3 cup all-purpose flour
pinch of salt
1 (16-ounce) package or 2 cups frozen/fresh black raspberries, defrosted and drained (if they were frozen)
To make the crust and topping-
1) Preheat the oven to 350 degrees F.
2) Grease a 9 x 9-inch backing pan with butter or cooking spray and set aside.
3) Measure out the sugar into a small bowl and zest the lemon into sugar.
4) Mix the sugar and lemon.
5) Combine lemon sugar, flours, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.
6) Press the most of the mixture into the bottom of the pan. Leave 1/2 of the mixture for the topping.
7) Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.
To make the filling-
2) Add the sugar, sour cream, flour and salt.
3) Gently fold in the blackberries.
4) Spoon the mixture evenly over the crust.
5) Sprinkle the reserved crust mixture evenly over the filling.
6) Bake for 45 to 55 minutes until the top is lightly browned.
7) Cool for 1 hour before slicing. Share and Enjoyyyy!
Really, make sure you cool before you eat it no matter how tempting it is…trust me, I learned the hard way. But make these…if you don’t like black raspberries, just use the berry of your choice. 🙂