We’ve had an unseasonably warm summer/fall and my blackberries are still going strong! Try these yummy pie bars, and add our Tahitian sweet vanilla extract. It will help to accentuate the natural undertones of the blackberries. And they are easy to make!
INGREDIENTS
Crust & Crumbs
- 3/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp of VanillaPura Madagascar pure vanilla extract
- 1 tsp lemon zest
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
Filling
- 3/4 cup sugar
- 1/8 tsp salt
- 1 1/2 Tbsp cornstarch)
- 2 cups blackberries, halved or quartered
- 1 tsp lemon zest
- 1 1/2 tsp of VanillaPura Tahitian sweet vanilla extract
- 1/2 Tbsp lemon juice
INSTRUCTIONS
- Preheat oven to 350°F and line an 8-inch pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add blackberries, lemon zest, and juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
- Bake for another 40 to 44 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
