BLACKBERRY CRUMB BARS
Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
- Add half the dough to your baking pan and press down in an even layer gently.
- In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
- Pour mixture over the crust.
- Crumble the remaining flour mixture over the top of the blackberries.
- Bake for 40-45 minutes until golden brown.
Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BLACKBERRY-ALMOND SHORTBREAD SQUARES
Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also used as a crumbly topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment; butter lining. Dust with flour; tap out excess. Arrange nuts in a single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let cool. Grind in a food processor until fine.
- Whisk together flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches; mix until a crumbly dough forms.
- Press all but 1 cup dough onto bottom of pan. Toss berries with zest; scatter over dough. Sprinkle with remaining tablespoon sugar; crumble reserved dough on top. Bake until golden, about 30 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.
BAKEWELL BARS
We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.
Provided by Molly Yeh
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
- Spread raspberry preserves over crust in pan; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
- In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
- Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
- Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
MINI BLACKBERRY BAKEWELLS
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
- To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
- Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.
Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BLUE RIDGE BLACKBERRY LEMON BARS
Steps:
- HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
- SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
- BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
- RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
- *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
BLACKBERRY BAKEWELL TARTS
These scrumptious tarts are a favorite among friends and family. The recipe consists of cupcake-size tarts made out of an anise biscuit base, layered with a homemade blackberry jam on top of which lies an almond sponge, and topped off with an oat and biscuit crumble.
Provided by Maritza.Jimenez
Categories Dessert
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- For the crust: makes 24 biscuits.
- whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
- with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
- mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
- divide the dough into two flat disks and refrigerate until firm.
- preheat the oven to 400 degrees F.
- roll out one half of the dough until it is the thickness of a button.
- with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
- bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
- repeat with the other half of the dough.
- grind the cooled biscuits until they resemble bread crumbs.
- add 3/4 cup oats to the ground biscuits.
- add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
- add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
- preheat the oven to 400 degrees F.
- fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
- bake for 5-6 minutes until lightly browned; then cool them in their tins.
- For the Jam:.
- bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
- as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
- when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
- For the frangipane (almond cream):.
- cream the softened butter and powdered sugar until pale and fluffy.
- add 4 eggs 1 at a time and blend thoroughly.
- add 1/2 tsp almond extract.
- add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
- Tart assembly:.
- fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
- top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
- bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
- let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).
Nutrition Facts : Calories 345.3, Fat 20, SaturatedFat 11.9, Cholesterol 109.9, Sodium 211.7, Carbohydrate 36.4, Fiber 2.4, Sugar 16, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love