This summer has gone by way too fast. I've only just looked up and realized that after months of waiting for it to get here, it's almost over. And, judging by my stack of untouched summer reading, my lack of a Coppertone baby tan, and the fact that I've made S'mores only ONCE this season—I clearly haven't had the chance to enjoy it as I planned. Curses!
So, I am making a conscious effort to jump on it and do every summer activity that I can before the leaves begin to change and it's time to start thinking about a Halloween costume. Heading to the beach, grilling fresh fish on the barbie, eating watermelon, sipping lemonade by the pool, wearing at least three of the four swimsuits in my collection, and, of course, berry picking! One of my favorite things about summer is the ripe, sweet, juicy, and delicious fruit that comes with it. Picking berries, especially blackberries, reminds me of my family and my childhood in Oregon. We used to hike (what felt like) miles, scale fences, scuffle through brambles, battle poison oak and bees, and create human pyramid boosters to reach the plump, perfect berries. Then we'd bring our overflowing buckets of treasure home to craft pies and tarts, sprinkle over ice cream and cereal, and make icy smoothies on hot days. We loved it. But like most of the cozy traditions in our family, it was also the ceremony of it that we loved. And still do!
In the spirit of seizing the season and keeping the berry-picking tradition alive, I took my 10 year-old brother on a walk last weekend—bowls in hand, dogs trailing close behind—to hunt for blackberries. We only collected a couple bowls full (what was left after the birds and hikers had been there), but it was enough for a delectable berry dessert. And since I'm a little sick of pies at the moment, I thought I'd switch it up with some crumb bars from Martha's Everyday Food.
The Blackberry Crumb Bars are simple and to-die-for. They are a perfect combination of soft cake, tart berry, and a sweet, crunchy top. It's really the crumb top that makes it—without it, they would be bor-ing. But I also have to say that it's the tartness of the blackberry that balances the two ultra-sweet parts as well. Deb over at Smitten Kitchen recently made this recipe with blueberries which I wouldn't think would have the same effect. She did add lemon juice and zest to her recipe though, which is along the same lines. As long as there's some zing to it, it's a deelish dish.
An easily-portable dessert that will make you the hero at BBQs and parties, these bars taste like summer. The berries are at their best this time of year, so don't make the mistake of waiting too long (like I did). Summer really just isn't summer without some blackberry bliss.
Fresh, juicy blackberries! The process of picking is so fun and satisfying. Saving 20 bucks is nice too.
The recipe calls for two cartons but I just loaded up the berries to completely cover the batter.
Chilling the topping is crucial—it makes crumbling it into pieces over the berries much easier.
The crisp, golden brown top gives it a heavenly crunch. And, even after a day or two in the fridge, a quick broil in the oven will crisp it back up again.
Although it's hard to resist, make sure to let it cool completely before cutting.
I obviously couldn't resist. But I love them warm!
Ice cold milk or vanilla Haagen-Dazs? Wise choice.
BLACKBERRY CRUMB BARS
Adapted from Everyday Food
6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick) room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries
1. Preheat oven to 350 degrees F. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric 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; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
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