Summer is my least favorite season. I know! I know! I’m in the minority. Though summer has never been my favorite season, there are many things that I love and miss when summer is gone–all the late afternoon sunlight, a (very) slightly slower pace, and, most of all, summer berries. My first post on this blog was, in fact, Blueberry Buckle, a treat made with some of the blueberries I start freezing and hoarding when they are in season.
This next treat was inspired by one of my favorite food blogs and an abundance of great berries on a summer trip to Wilson’s Farm in Lexington. I was buying berries to serve with just a little bit of whipped cream to bring to lunch at a friend’s house. I somehow couldn’t stop myself from buying some of everything. There were only so many berries my friend, husband, and I could eat. So, what to do with the extras?
I remembered how much I love the Blueberry Crumb Bars on smittenkitchen.com. These bars have quickly become a favorite. I have brought them to summer cookouts, to friends after they just had their first daughter, and have made them just to have around the house. So, why not adapt these? Well, I’m so glad I did. I think you will be too.
- 1 cup white sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest from one small lemon
- 1 cup (or two sticks) cold unsalted butter, cut into chunks
- 1 egg, slightly beaten
- 1 cup hulled and sliced strawberries
- 1½ cups fresh blueberries
- ¾ cup red raspberries
- ¾ cup blackberries
- ½ cup white sugar
- 4 teaspoons cornstarch
- Juice from one small lemon
- Preheat the oven to 375 degrees.
- Grease a 9×13 inch pan. (I used metal.)
- In a large bowl, whisk together 1 cup sugar, 3 cups flour, baking powder, and salt. Mix in lemon zest.
- Using a pastry cutter, start cutting butter into flour. After they have started to combine, add in egg. Combine until dough is crumbly.
- Divide the dough roughly in half. Press half into bottom of the greased pan.
- In a second bowl, mix together the ½ cup of sugar, cornstarch, and lemon juice.
- Gently fold in your berries to coat with the mixture.
- Distribute the fruit over the crumb trying to ensure the berries stay mixed.
- Sprinkle the remaining dough over the berries.
- Bake in a preheated oven for 45-50 minutes. The top crumb will be slightly golden in color.
- Cool completely before cutting.
You could very easily make the crumb in a food processor as well. If you try this, I would recommend adding the butter and egg together and just pulsing a few times until combined.
These should be cut only once they have cooled completely. In fact, they cut more easily if you can chill them.
The bars should be stored in the refrigerator.