- cooking spray
- Crumb Topping:
- 1/2 cup white whole wheat flour
- 1/2 cup rolled oats
- 6 tablespoons unsalted butter, melted
- 1/4 cup loosely packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Bottom Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup confectioners' sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon lemon zest
- 1 1/2 teaspoons finely chopped rosemary, or more to taste
- 1/2 teaspoon vanilla extract
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 (6 ounce) containers fresh blackberries
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
- Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
- Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
- Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
- Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
- Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.
05/21/2018
recipepes.com
Rosemary and Lemon Blackberry Bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
