Bar cookies are a great dessert recipe choice for parties as these finger sweets are more elegant than a regular cookie and easier to make than a pie or cake.
We love these blackberry crumble bars during the summer and early fall months. Feel free to replace the blackberries with any berry of your choice or with one that is in season.
2 cups all-purpose flour
1/3 Cup granulated sugar
1/2 Cup unsalted butter, chilled and cut into pieces
1/8 Teaspoon salt
1 large egg
Blackberry Crumb Topping:
3 1/2 cups fresh blackberries
1/2 Cup granulated sugar
2 teaspoons orange zest
1/3 Cup unsalted butter, softened
1/2 Cup brown sugar
2/3 Cup all-purpose flour
Preheat oven to 400F. Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Combine flour, sugar, butter and salt in a food processor and process into a coarse mix. Add egg and pulse until dough just begins to hold together. Pat an even layer of dough in bottom of prepared pan. Bake 400 for 10-12 minutes until edges are lightly browned. Remove from heat and cool to room temperature.
To make blackberry crumb yopping, Place blackberries, sugar, Grand Marnier and orange zest in a medium saucepan. Cook over medium heat, stirring frequently, until cranberries pop and mixture thickens, about 8-10 minutes. Remove from heat. In another mixing bowl, mix together butter, brown sugar, and flour until just combined and crumbly.
Pour an even layer of cranberry mixture over surface of cookie in pan. Crumble brown sugar mixture over cranberries. Return to oven and bake for 25 minutes until top is golden brown. Cool to room temperature. Cut into 2 x 2-inch squares.
Makes 16 bar cookies