Blackberries are my favorite berry, so naturally this blackberry squares recipe is a staple for me. When I was little my grandma would take me picking blackberries. She would hand them out to me and I was supposed to put them in the bucket. The blackberries were so delicious that I ended up eating most of them instead of putting them in the bucket, which led to an awfully long blackberry picking expedition. That memory pops up every time I eat blackberries.
These blackberry squares can be enjoyed as a breakfast pastry, an afternoon snack, or like my grandma would have them, with tea. They are a balanced mix of sweet and tart — not too overpowering. A great way to put the squares together in a dish is to serve them warm alongside ice cream. Choose your favorite flavour, but my grandma’s favorite is rum raisin.
- For the Crust
- 1 cup all-purpose flour (I used King Arthur flour)
- 1/2 cup almond flour (I used Bob’s Red Mill)
- 1 1/4 cups oats (old fashion or quick cooking will both work)
- 1 cup brown sugar, packed
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cups (12 tablespoons) unsalted butter, cut into cubes
- 1/3 cup shredded coconut
- For the Blackberry Filling
- 1 1/4 lbs fresh blackberries
- 1/4 cup brown sugar, packed
- 1/2 tsp. cinnamon
- 2 tablespoons all-purpose flour
- 2 tsp. lemon zest
- 1/4 cup lemon juice
- 2 tablespoons unsalted butter, melted and cooled
- Pre-heat your oven to 350 degrees. Line a 9 X 13 inch baking pan with parchment paper, letting the sides hang over the edges. Spray the parchment paper with non-stick cooking spray and set aside.
- Make the bottom crust layer. In your food processor with the blade attachment combine the all-purpose flour, almond flour, oats, brown sugar, salt, cinnamon, baking powder and baking soda. Pulse a few times until combined. Add the butter and pulse until the mixture comes together into a loose crumb. Remove 1 1/4 cups of this mixture and set it aside into a medium bowl. Dump the remaining crust mixture into your prepared baking pan. Spread it evenly, patting down with your hands or the back of a measuring cup, to form an even layer across the bottom of your pan. Bake the bottom crust in your pre-heated oven for 15 minutes. Remove the pan from the oven and set it on a wire rack to cool for 10 minutes. Leave your oven on and set to 350 degrees.
- While the bottom crust layer is cooling, make the topping and the blackberry filling. To finish making the topping, add 1/3 cup shredded coconut to the reserved 1 1/4 cups of crust mixture and toss to combine. To make the blackberry filling, add all the ingredients for the filling in a medium bowl and toss gently to combine. Set aside.
- Once the bottom crust has cooled for 10 minutes, add the blackberry filling and distribute it evenly over the entire bottom crust layer. Sprinkle the crust topping evenly over the blackberry filling. Transfer to your pre-heated oven and bake for 40 minutes, rotating the pan half way through the baking time. The filling should be bubbling around the edges and the top should be golden brown.
- Remove from the oven and set the pan on a wire rack to cool completely. Then transfer the pan to your refrigerator for a couple hours (I found this helped “set” the squares, making them easier to remove and slice). After they have chilled in the refrigerator, lift the blackberry squares from the baking pan onto a cutting board using the overhanging parchment paper. Cut into squares and enjoy!
- Blackberry Squares can be stored in an airtight container in the refrigerator for 3-4 days.
1. If you don’t have almond flour, you can process almonds in your food processor until a fine powder is formed. You could also substitute all-purpose flour or whole wheat for the almond flour.
Source: Floating Kitchen