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Prep time
45 minutes
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Cook time
40 minutes
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Makes
one 9x13 baking dish of bars
Author Notes
I was gifted 15 pints of fresh black raspberries, and used 13 for my most favorite black raspberry jam. The other two pints I saved for a dessert. It wasn't easy finding a recipe for black raspberry shortbread crumble bars, and when I finally found one on the internet, it was riddled with inaccurate ingredients and typos - to the point that I had to rework the recipe. So here it is, and it's good. There is no better berry, IMO! NB: I have made this dessert with blueberries. raspberries, and blackberries, and all are equally delicious. Refrigerating the bars after they cool from the oven improves the consistency. By the way, you CAN make the dough in the food processor. Butter? Two full sticks of richness! —Bevi
Ingredients
- For the Shortbread Dough and the Crumble
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3 cups
all purpose flour
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1 cup
white sugar
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1 teaspoon
baking powder
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1/4 teaspoon
salt
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zest of one lemon
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2
sticks cold unsalted butter (8 oz.) cut into 1/2" pieces
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2
eggs, beaten
- The Black Raspberry Filling
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4 cups
rinsed black raspberries
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4 teaspoons
cornstarch
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1/2 cup
sugar
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juice of one lemon
Directions
- For the Shortbread Dough and the Crumble
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Preheat Oven to 375 degrees. Grease a 9x13 baking dish. I like to use Pyrex.
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Mix the flour, sugar, and baking powder into a large bowl. Add the salt and lemon zest and mix.
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Cut in the butter and the eggs into the flour mixture, using a pastry blender. Mix until the dough is crumbly and shaggy. Divide the dough in half.
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Press half the dough into the bottom of the baking dish, using your hands and palms. Press up the sides up the baking dish about 2 inches. Try to make a fairly even shortbread base.
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Set aside the other half of the dough for the crumble topping.
- The Black Raspberry Filling
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Mix the berries, sugar, cornstarch and lemon juice for the berry filling in a smaller bowl. Make sure you mix thoroughly.
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Spread the black raspberry mixture evenly over the pressed dough in the baking dish.
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Top the black raspberries with the other half of the dough. Make crumbly bits by pressing the dough together into small "plops" (for current lack of a better word).
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Bake in the oven until the crumble topping is slightly brown. In my oven, that's about 40 to 45 minutes. Take care that the shortbread base does not get too brown. That's why i like to use Pyrex.
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Allow the crumble to cool before cutting. Enjoy!
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