Lemon and Blackberry Crumb Bars

Lemon and Blackberry Crumb Bars

Blogger Bree Hester of Baked Bree makes us a delicious and creamy Lemon and Blackberry Crumb Bar perfect for your spring celebrations.

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

18

bars

1/2
cup butter, softened
1
cup packed brown sugar
1 1/3
cups Gold Medal® all-purpose flour
1
cup quick-cooking or old-fashioned oats
1
teaspoon baking powder
1/2
teaspoon salt
1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon grated lemon peel
1/2
cup fresh lemon juice
1
pint (2 cups) fresh blackberries
  1. Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
  2. In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
  3. In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
  4. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.
Makes 18 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These bars freeze very well. Wrap bars individually in plastic wrap, place in a freezer bag and store in the freezer.
Blueberries and raspberries are delicious substitutes for the blackberries.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.