Recently we came back from Michigan, where farm stands were ripe with wonderful fruit and vegetables. One of my favorite things to do on break up there is bake my heart out with all the fresh fruit. This bar cookie I came up with after my husband brought home the ripest raspberries I had ever seen! You make a basic shortbread, then use it for the crust and the crumble top, making it a super easy bar cookie to make. Lemon keeps the berries bright in flavor.
Farm stand Berry Crumble Bars
Ingredients
2 tsp. lemon juice
2 tsp. corn starch
dash of salt
1/2 pint fresh raspberries
1/2-3/4 cup fresh blueberries
1/4 cup sugar
1/2 cup soft butter
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
dash of salt
1 beaten egg
dash of cinnamon
Directions
Preheat oven to 375˚. Grease an 8″x 8″ pan. Set aside.
In a small bowl gently mix the berries with lemon juice, salt, corn starch, berries and sugar.
Let macerate while you prep the crust.
In a large bowl, mix the flour with sugar, cinnamon, baking powder and salt. Cut in the butter with a pastry cutter until mixture is crumbly. Add the beaten egg and knead until dough begins to form and come together if pressed. Take 1/3rd of the mixture and set it aside for the crumble top. Pour the rest in the pan and press it until evenly flattened.
Pour the berry mixture over the crust evenly. Crumble the reserved shortbread on top of the berries evenly. Bake 30-40 minutes until berries are bubbly and crumble is lightly golden brown on top.
Let cool for 10 minutes, then cut up into squares. Store in an airtight container for 3-5 days.
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