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    Blackberry Almond Shortbread Crumble Bars

    Published: Feb 15, 2013 / 10 Comments

    10.9K shares
    • Facebook25
    Recipe Print

    Blackberry Almond Shortbread Crumble Bars - blackberries go really well with almonds in this easy dessert recipe.

    Blackberry almond crumble bars

    Valentine's Day was yesterday, and I have not had a real dessert in a whole week. Not that I am a dessert-freak that cannot go a week without something sweet, but no dessert even on Valentine's Day? Am I the only one without Valentine's dessert this year? I am feeling guilty in relation to the tradition, so here I am making up for it by baking something easy: these little Blackberry Almond Shortbread Crumble Bars.

    I've made this recipe a couple of times now, and it's so good especially because it's simple and quick. This is one of those recipes I turn to when I am tired and can't handle too many steps in recipe instructions. This recipe does not require laser-sharp concentration skills. I can make these Blackberry Almond Shortbread Crumble Bars when I am half asleep, and the result is always consistent: amazing flavor of blackberries combined with perfectly crumbly and nutty pastry texture. You have crumbly pastry both at the bottom and on the top with baked blackberries in between: perfection!

    Blackberry almond crumble bars

    I've used both blanched and not blanched almonds: it doesn't make much difference because in the end you end up finely grinding them. The only important thing is to use whole almonds, which have to be baked (toasted) for 15 minutes: if you use slivered almonds baking/toasting time will have to be reduced.

    Blackberry almond crumble bars

    How to make Blackberry Almond Shortbread Crumble Bars

    Below are some helpful step-by-step photos and instructions for making Blackberry Almond Shortbread Crumble Bars. For complete recipe, scroll down below the photos.

    1) Preheat oven to 350. Arrange almonds in a single layer on a baking sheet and bake until a bit browned, 15 minutes. Let them cool completely. After they are cooled, grind them in a food processor until finely ground.

     

    Grinding toasted almonds

    2) Combine together flour, salt, cinnamon, and ground almonds in a medium bowl, mix together. In a separate bowl, mix â…” cup sugar and butter using electric mixer, until fluffy, 3 minutes. Add flour mixture to butter mixture and mix, using electric mixer until a crumbly dough forms that would resemble coarse meal.

    Dry ingredients

    Beating sugar with butter

    Dough looks like coarse meal

    3) Divide dough into 2 equal parts. Butter 8 inch square baking dish, dust with flour, tap out excess. Press one half of the dough onto bottom of pan. When pressing dough onto the pan, use flour to dust your fingers to help the process.

    Press half of the dough onto the bottom of the baking pan

    Scatter blackberries over dough. Sprinkle blackberries with remaining 2 tablespoons sugar.

    Add blackberries on top

    Sprinkle sugar on top of blackberries

    Crumble the other half of the dough over blackberries.

    Crumble the other half of the dough over blackberries

    4) Bake until golden, 30 minutes.

    Right out of the oven

     

    blackberry almond crumble bars
    4.67 from 3 votes

    Blackberry Almond Crumble Bars

    Amazing flavor of blackberries combined with perfectly crumbly and nutty pastry texture.  Blackberry Almond Crumble bars - you have crumbly pastry both at the bottom and on the top with baked blackberries in between: perfection!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 269 kcal

    Ingredients

    • ½ cup almonds , whole blanched or non-blanched almonds (2 ounces)
    • 1 â…” cups all-purpose flour , plus more for dusting
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 10 tablespoons unsalted butter , softened, plus more for greasing the baking pan
    • â…” cup confectioners’ sugar
    • 12 ounces blackberries
    • 2 tablespoons confectioners’ sugar

    Instructions 

    • Preheat oven to 350 F. Arrange almonds in a single layer on a baking sheet and bake until a bit browned, 15 minutes. Let them cool completely. After they are cooled, grind them in a food processor until finely ground.
    • Combine together flour, salt, cinnamon, and ground almonds in a medium bowl, mix together. In a separate bowl, mix â…” cup sugar and butter using electric mixer, until fluffy, 3 minutes. Add flour mixture to butter mixture and mix, using electric mixer until a crumbly dough forms that would resemble coarse meal.
    • Divide dough into 2 equal parts. Butter 8 inch square baking dish, dust with flour, tap out excess. Press one half of the dough onto bottom of pan. When pressing dough onto the pan, use flour to dust your fingers to help the process. Scatter blackberries over dough. Sprinkle blackberries with remaining 2 tablespoons sugar. Crumble the other half of the dough over blackberries.
    • Bake until golden, 30 minutes.

    Notes

    Recipe adapted from Martha Stewart. 

    Nutrition

    Nutrition Information
    Blackberry Almond Crumble Bars
    Amount per Serving
    Calories
    269
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    118
    mg
    5
    %
    Potassium
     
    127
    mg
    4
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    425
    IU
    9
    %
    Vitamin C
     
    7.2
    mg
    9
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    1.4
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

     

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    Please share your comment and Star Rating in the comments section below.

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    Reader Interactions

    Comments

    1. Ashley

      February 18, 2013 at 2:37 pm

      These bars look delicious! Love the combination of almonds and blackberries. I just made something similar this weekend but with raspberries and pecans : )

      Reply
    2. Natasha @ The Cake Merchant

      February 17, 2013 at 3:18 pm

      Yum! I love blackberries, but haven't been able to find good fresh ones lately. Do you think these would work with frozen berries?

      Reply
      • Julia

        February 20, 2013 at 7:24 pm

        I think it should work just fine! If anything, it will preserve the "wholeness" and the shape of the berry.

        Reply
    3. Laura Dembowski

      February 17, 2013 at 2:04 pm

      I am blackberry obsessed and always looking for amazing new recipes using them. These bars look incredible! I can't go a day without eating some kind of dessert. *bows head in shame*

      Reply
    4. Rosie @ Blueberry Kitchen

      February 17, 2013 at 1:38 pm

      Oh yum, these sound do delicious! I love anything with berries and a crumble topping 🙂

      Reply
    5. Denise Browning@From Brazil To You

      February 16, 2013 at 7:39 am

      Julia, my dear!!!!
      Oh, my...These bars are true beauties and look so, so yummy. I just wish I live nearby you today so I could eat from these divine treats. xx

      Reply
    6. Jacqueline

      February 16, 2013 at 2:51 am

      They look wonderful. I am going to try them with blackberries, then raspberries, then blueberries.

      Reply
      • Mary Burge

        July 01, 2018 at 6:17 pm

        Me too! Yum!

        Reply
        • Julia

          July 16, 2018 at 2:40 pm

          Enjoy!

          Reply

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