This past week, Paul and I bought some blackberries to experiment with some of our wedding cocktails. After all of our experiments, I had a bunch of blackberries left over. Considering the past couple days have been nothing but rich Devil’s Food Cake, I wanted something to cut the richness of the chocolate.
For me, berries are just the thing. However, I had blackberries left over, but not enough to make a full blackberry dessert. When I went to the store to grab a few things for dinner, they had a great sale on bags of cherries. I took to the internet, and found a tantalizing recipe for Plum Crumble Bars.
I decided to change it up a bit and exchange the plums for the blackberries and the cherries I bought. They were fairly easy to make, the longest thing I had to do to prepare the recipe was pit the cherries.
Yield: 24 bars
¾ c. brown sugar
¼ c. sugar
1 tsp. baking powder
3 c. flour
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice or 1/8 tsp. cardamom
¼ tsp. salt
1 c. cold butter
1½ c. blackberries
3 c. cherries
Preheat oven to 375°F. Spray a 9 x 13 pan with cooking spray.
Rinse berries. Pit and halve cherries, and set aside. In a large bowl, combine the sugars, baking powder, flour, and spices. Whisk to combine. Dice the butter into small cubes, and with a pastry blender, cut in the butter to the flour mixture. Once the mixture resembles coarse crumbs, stir in the egg.
Press ¾ of the mixture into the bottom of the pan and press firmly. Spread the blackberries and cherries over the crust in an even layer. Sprinkle the remaining crumble mixture over the berries.
Bake for 30-35 minutes, until crumble on top is golden brown and berries are bubbling. Cool in pan completely before slicing and serving.