All I can say is these bars are amazing! I made them for the first time this past Saturday to bring to a Fourth of July celebration and they were a huge hit. The next day people were still talking about the “amazing bars at the barge party.”
I have to give credit to Pink Parsley for coming up with this amazing recipe. She also suggests serving these bars warm with ice cream, like a cobbler. I may just have to try the cobbler version next time!
Crust and Topping
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups (3 sticks) butter
- 4 large eggs, slightly beaten
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- pinch salt
- zest of 1/2 lemon
- 1 tsp almond extract
- 2 (16 oz) packages of frozen blackberries, thawed and drained
- Preheat oven to 350º F. Grease a 9×13″ baking pan.
- To make the crust, combine the flour, sugar, and salt in a large bowl; mix together. Cut the butter into 1/2 inch cubes and add to the flour mixture. Using two butter knives, cut through the butter and flour by criss-crossing each other until the mixture is small crumbles. If you have a large enough food processor, you can mix the flour and butter in the food processor instead of using the old fashioned method.
- Reserve 1 1/2 cups of the crust mixture for topping. Press the rest of the mixture into the bottom of the pan, and bake 12-15 minutes. Let cool for at least 10 minutes.
- To make the filling, combine the eggs, sugar, flour, salt, lemon zest, and almond extract. Then gently fold in the blackberries and spoon the mixture over the crust. Sprinkle the remaining crust mixture over the filling, and bake 50-60 minutes.
- Let cool for at least one hour before cutting into bars. Or spoon out while it’s warm and serve with ice cream. The leftover bars keep well in the fridge for about a week.
- Summer Berry Pie (aspoonfulofsugarbaking.com)
- Very Berry Pie Bars (chewoutloud.com)
- Strawberry Lemonade Bars (thepetitecroissant.com)
- Strawberry and Blackberry Hand Pies (thedollhousekitchen.wordpress.com)