Friday, May 24, 2013
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to
mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the
butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into
the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour,
salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over
the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
Disclaimer: This is NOT my own personal recipe. I found it on a site that did not have a Pinterest link so I placed it here to remember and easily link. Thank you.