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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/2 cup butter, room temperature
1 3/4 cups flour
1/2 cup packed dark brown sugar
1/2 tsp salt
1/2 tsp baking powder
1 cup confectioners sugar
1/2 tsp pure vanilla extract
2 large eggs
10 oz blackberries
Preheat oven to 350. Butter 8-inch square baking pan and line bottom with parchment paper, leaving an overhang on two sides. Butter and flour paper.
Making crumble topping in medium bowl. Whisk together melted butter, brown sugar and 1/4 tsp salt. Add 1 cup flour and mix with a fork until large crumbs form. Refrigerate topping until ready to use.
In medium bowl, whisk together reaming 3/4 cup flour, baking powder, and remaining 1/4 tsp salt. Set aside. In large bowl with mixer, beat room-temperature butter, confectioners sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and mix in flour mixture. Spread batter evenly in pan and sprinkle with blackberries. Then sprinkle with chilled crumble topping.
Bake until golden, 40 to 45 minutes. Cool completely in pan then lift cake using paper overhang onto a work surface. Cut into squares.
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BLACKBERRY CRUMBLES
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/2 cup butter, room temperature
1 3/4 cups flour
1/2 cup packed dark brown sugar
1/2 tsp salt
1/2 tsp baking powder
1 cup confectioners sugar
1/2 tsp pure vanilla extract
2 large eggs
10 oz blackberries
Preheat oven to 350. Butter 8-inch square baking pan and line bottom with parchment paper, leaving an overhang on two sides. Butter and flour paper.
Making crumble topping in medium bowl. Whisk together melted butter, brown sugar and 1/4 tsp salt. Add 1 cup flour and mix with a fork until large crumbs form. Refrigerate topping until ready to use.
In medium bowl, whisk together reaming 3/4 cup flour, baking powder, and remaining 1/4 tsp salt. Set aside. In large bowl with mixer, beat room-temperature butter, confectioners sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and mix in flour mixture. Spread batter evenly in pan and sprinkle with blackberries. Then sprinkle with chilled crumble topping.
Bake until golden, 40 to 45 minutes. Cool completely in pan then lift cake using paper overhang onto a work surface. Cut into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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