Lemon Berry Crumble Bars

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Last night was the last time I will see Charlie until I get back on Thursday evening!  I know it’s totally pathetic to miss your boyfriend when I’ll only be gone for 5 days or so, but I know I’ll miss him a lot!  When you live with someone for as long as we have, it’s a complete change in your life to not see them all the time.  I’ve been wanting to bake this cobbler for a while now, and I knew Friday night would be the perfect day to make it!

The original recipe calls for raspberries on one side and blueberries on the other, but I wanted it to be a combination.  The plus side of combining these berries was that it made for a rich berry taste that is so wonderfully tasty!  The lemon taste honestly isn’t too prominent, but it’s the perfect amount to compliment the berries.  My favorite part of the dessert is the crust: many times crust on a pie or dessert can be too dry and too flaky, but this is the perfect amount of moisture and buttery taste.

This is a fairly easy recipe, straightforward, and I didn’t run into any problems!  Perfect for a cookout or a soothing late-night dessert with your loved one 🙂

YIELD: 18 bars (or less, depending on how big you want the bars to be)

TIME: 1 hour 30 minutes

INGREDIENTS
1 cup sugar
1 tsp baking powder
3 cups flour
1 cup butter, softened
1 egg
1 tsp vanilla extract
1/2 tsp salt
2 tsp lemon juice (from 1 lemon)
2 cups blueberries
2 cups raspberries
1/2 cup sugar (a little extra if your berries are tart/not in season)
3 tsp cornstarch

DIRECTIONS
Preheat oven to 375 F and butter a 9×13 pan.  Stir sugar, flour, salt, and baking powder in a large mixing bowl, and in a smaller bowl beat the egg, lemon juice and vanilla together.  Mix butter and egg mixture into dry ingredients for 5 minutes, until it turns into dough.  Press half the dough into the pan; mix sugar and cornstarch in a large bowl.  Combine blueberries and raspberries together in the sugar/cornstarch mixture until incorporated, and spread on top of the prepared pan.  Crumble remaining dough on top of the berries and bake for 45 minutes.  Let cool for 30 minutes and serve warm with fresh whipped cream.

Hope y’all enjoy!

xoxo, Sara

adapted from here

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