Brombærsnitter (Blackberry Crumble Bars)
A rich pastry base topped with a tart blackberry jam and a crispy, buttery crumble topping. What more could you want? Perfect for sharing, these blackberry bars will be a hit at any summer event!
Ingredients
PASTRY
- 300 grams flour
- 200 grams unsalted butter, cold
- 50 grams powdered sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
FILLING
- 350 grams blackberries
- 150 grams granulated sugar
- Pinch of salt
- 1 tbsp lemon juice
- Lemon zest from 1 lemon (optional)
- 1 tbsp cornstarch
- 1 tbsp water
CRUMBLE TOPPING
- 120 grams flour
- 50 grams brown sugar
- 50 grams granulated sugar
- 1/4 tsp salt
- 70 grams butter, melted
- 100 grams whole blackberries (for sprinkling on the top)
Instructions
BLACKBERRY FILLING
- Start by making the blackberry filling. Add blackberries, sugar, lemon zest, and lemon juice to a small pot.
- Place on the stove and heat over medium to low heat. Cook for around 10 minutes, until the blackberries have burst and released their liquid.
- Dissolve 1 tbsp of cornstarch in 1 tbsp of water and add to the blackberry mixture. This should thicken up as it reaches boiling point.
- Once it has reached a jammy consistency, remove from the heat and let cool. Place in the fridge to chill down even faster.
PASTRY BASE
- Combine flour, powdered sugar, and salt in a food processor and pulse to combine. If you don’t have a food processor, you can also do this by hand in a bowl.
- Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you reach a sand-like consistency.
- Add egg and vanilla extract and pulse until the dough starts to come together. If working by hand, add to your bowl, mix to distribute, and gently press together until your dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
CRUMBLE TOPPING
- Combine flour, brown sugar, granulated sugar, and salt in a bowl.
- Pour over melted butter.
- Mix together with a spoon until it starts to clump together. You want various sizes of crumbles, so don't mix it too much, but you don't want any of it to be dry.
- When done mixing, set aside until ready to roll out the pastry base.
ASSEMBLY
- Preheat your oven to 375 degrees F (190 C). Line a baking sheet with parchment paper.
- Roll out the pastry base of your dough to a rough rectangle about 1/4" thick, and around the size of a half sheet baking pan.
- Trim the edges of the pastry base to get an even rectangle. You can save the scraps to use for other shortcrust pastry purposes!
- Transfer the pastry base to the baking sheet.
- Spread the blackberry filling over the top.
- Add the crumble topping over the blackberry filling.
- Add extra blackberries over the top - they can be whole or cut into smaller pieces! This is optional if you want to skip this step.
- Bake for 15-20 minutes until the edges of the pastry are golden and the crumble topping is golden as well.
- Let cool, then slice and enjoy!
