Ingredients
The following ingredients have 6 Servings
- 3/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 1/8 tsp salt
- 2 Tbsp arrowroot starch (or 1 1/2 Tbsp cornstarch)
- 2 cups blackberries, halved or quartered
- 1 tsp lemon zest
- 1/2 Tbsp lemon juice
Instruction
- Preheat oven to 350°F and line an 8-inch square baking 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.
