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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 269kcal

Ingredients

½ cup almonds , whole blanched or non-blanched almonds (2 ounces)
1 ⅔ 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
⅔ 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 ⅔ 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