This past Sunday was my father’s birthday, and I know that the best way to his heart is through his stomach, better yet his sweet tooth. I know that he misses my weekly pies and ice cream as much as I miss spending my summer days in the kitchen, plus it didn’t hurt to have personal tasters so I wouldn’t get tempted to eat too many sweets. These summer berry crumble treats are the perfect combination of tart fresh fruit, tender cake and crunchy nutty topping. A great dessert to send a loved one on a special occasion or to bring along on a brisk summer evening picnic. I’m really glad you enjoyed them Dad!
Berry Crumble Bars
Ingredients
6 tablespoons – Unsalted butter {melted}
1/2 cup {1 stick} – Unsalted butter {room temperature}
1 3/4 cups – Whole Wheat Flour
1/2 cup – Dark-brown Sugar {packed}
1/2 teaspoon – Salt
1/2 teaspoon – Baking Powder
1 cup – Confectioners’ Sugar
1/2 teaspoon – Pure Vanilla Extract
2 large – Eggs
Lemon zest {half a lemon}
3 cups – Assorted Summer Berries {fresh or frozen – thaw before using}
Roasted Nuts – optional
Recipe {Adapted from Martha Stewart}
Preheat your oven to 350 degrees, and butter an 8-inch square baking pan.
In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt. Add 1 cup flour, and mix with a fork until large moist crumbs form, and refrigerate until ready to use.
Combine the remaining 3/4 cup flour, baking powder, and 1/4 teaspoon salt, whisk together. In a large bowl, beat the room-temperature butter, confectioners’ sugar, and vanilla until light and fluffy, Add eggs, one at a time, beating well after each addition. Reduce to low, and slowly mix in flour mixture in two batches. Spread batter evenly in pan, sprinkle with berries, then chilled topping.
Bake until golden, a toothpick inserted should come out with moist crumbs attached {about 40 to 45 minutes} Cool completely in pan, and cut into squares.
