Blackberry Pie Bars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 343.6
- Total Fat: 14.7 g
- Cholesterol: 66.3 mg
- Sodium: 43.5 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 2.7 g
- Protein: 4.0 g
View full nutritional breakdown of Blackberry Pie Bars calories by ingredient
Introduction
Basically a modified cobbler Basically a modified cobblerNumber of Servings: 24
Ingredients
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Ingredients:
Crust and Topping
3 Cups all-purpose flour
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cups (3 sticks) unsalted butter, chilled
Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
pinch of salt
zest of 1/2 lemon
1 tsp. almond extract
2 (16-oz) packages of frozen blackberries, thawed and drained.
Directions
To make crust and topping, preheat oven to 350 degrees. Grease a 9x13 baking pan.
Combine the flour, sugar and salt in a bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2" cubes, and add tot he flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Put 1 1/2 cups of the mixture to the side for the topping. Press the remaining mixture into the bottom of the pan and bake for 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add sugar, sour cream, flour, salt, lemon zest and almond extract. Hand mix till most of the ingredient are combined. Then gently fold in the blackberries. Pour the mixture into the pan, spreading it evenly. Sprinkle the remaining topping evenly over the filling, and bake for 60 minutes. Test with knife, cook till knife comes out clean.
Let cool for 1 hour before cutting into bars, or scoop out of the pan to serve cobbler style.
Serving Size: 24 (2"x2" squares)
Combine the flour, sugar and salt in a bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2" cubes, and add tot he flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Put 1 1/2 cups of the mixture to the side for the topping. Press the remaining mixture into the bottom of the pan and bake for 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add sugar, sour cream, flour, salt, lemon zest and almond extract. Hand mix till most of the ingredient are combined. Then gently fold in the blackberries. Pour the mixture into the pan, spreading it evenly. Sprinkle the remaining topping evenly over the filling, and bake for 60 minutes. Test with knife, cook till knife comes out clean.
Let cool for 1 hour before cutting into bars, or scoop out of the pan to serve cobbler style.
Serving Size: 24 (2"x2" squares)
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