I made these yesterday and it is a most delicious, beautiful dessert. Hi! Add vanilla and salt and beat until well combined. Picking berries is one of the things I look forward to most every summer, if I’m lucky enough to be in a place where that’s possible, that is. I think freezing might make the texture a little funky when thawed, since its a bit like custard. For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray. Some of the berries will show through, that's fine. So happy you like these bars too, Jackie. Add the sour cream and mix again. I know it’s a desert but they taste great for breakfast with some milk. Now I feel inspired to bake something with berries. Instead of throwing them into a traditional pie crust, I baked them up into these pie bars, which start with a shortbread crust, and feature a very creamy, almost custard-like filling in the center, underneath a crumb topping. Preheat oven to 350°F. Blackberries are a great example of this phenomenon (so are apricots.) I also added a sprinkle of cinnamon over the top before baking.. Honestly, I haven’t tried this recipe with frozen fruit, but I think it would work out very well. The more (desserts), the merrier??). These bars look fabulous! Simple pastry dough. What’s the best way to store them once cut? Thanks! Finally a fruit bar that's not sickening sweet! Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited. etc. This will be one one recipe I will always use. If so, would I thaw and drain (or “dry”) them or just use them frozen? Beat in the salt and vanilla, then slowly add the flour, mixing just until there is no dry flour left. I want these right now! Hope that helps . My babies and I loved them. Those blackberries are so plump! I really hope I didn’t overbake them. You don’t need to refrigerate these if you’re going to serve them right away, but they’re also fabulous served chilled if you want to make them in advance. I made once when he was out of town in a 9 inch pan accidentally and was still delicious! The smell was wonderful while it baked and the filling tasted fantastic prior to baking. Yes you can use the frozen, and I think they’d be fine to use without thawing. I’m sorry I can’t be of any help here! Awesome! Spread the berries in a single layer on the cooled crust. Serve garnished with fresh blackberries and whipped cream, if desired. Those are fantastic but this little blackberry treats really capture the sweet essence of summer! Hubby and I both agree FIVE STARS! Enjoy! Thank you! WOW, love this recipe! Just broil until the crumbs get a little golden. That’s a great idea, Kathleen! It looked wonderful and pressed nicely but took at least 20 minutes to bake. https://www.delish.com/cooking/recipe-ideas/g2832/blackberry- Hi Kathleen- I started making these last year from a different recipe. I love all the pictures. BETTY: Similar to a crumble, but with the crumble topping layered throughout the fruit. SO. Bake for 12-15 minutes or until the edges begin to turn golden. The recipes back up , You just made my Easter Kathleen! Ingredients 3 cups all-purpose flour 1 1/2 cups sugar, divided 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Zest and juice of one lemon, divided 1 cup (2 sticks) cold … Was the filling suppose to be thin? I only had 4 containers of blackberrys and I used a soft whole wheat flour (I picked it up thinking it was all purpose white,) which worked fine. Ok, this is the kind of dessert that I dream about. Can I use frozen blackberries in this recipe? Let cool on a rack before lifting the cobbler bars out of the pan for slicing. It looks sooo good ! And thank you for the kind words :). They smell awesome thanks Sue! It would be the best thing ever if you’d come take a look :) Here’s the link: http://piesandplots.net/blackberry-pie-bars/. I need to make it thinner for my hubby to be able to eat it (went thru oral cancer and can’t open his mouth all the way). Made it today. Allrecipes is part of the Meredith Food Group. Okay...first of all I used fresh blueberries and was concerned that as the blueberries gave off their juices, it would turn out to liquidy. I also made home-made vanilla ice cream to go with it and WOW! Used one lime and one lemon for the crust since that’s what I had. I swore off blackberries as a child…my mom would send us to go pick them so she could make tarts, and it took forever in the heat to get enough!!
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