Lattice Blackberry Bars Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 503
  • Fat:
  • 21 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 48 mg
  • Sodium:
  • 39 mg
  • Carbohydrate:
  • 73 g
  • Fiber:
  • 4 g
  • Protein:
  • 6 g


Lemon Bars

THIS DESSERT is a delightful recipe from my mother's file. I've been serving it for many years. The bars have a... View this recipe »



Guest-Worthy Baked Goods

To dress up ordinary bar cookies or pastries to serve to guests, I place individual servings in muffin cup liners... Read more »


Quick Cutting Cookies

My pastry scraper works great for cutting bar cookies. It makes a cleaner cut than using a knife and is easy to... Read more »

Lattice Blackberry Bars

Taste of Home - try a FREE ISSUE today!

"I pick blackberries--my son's favorite fruit--to make this dessert for family gatherings," says Donna Miklavic of Butler, Pennsylvania. "Blueberries are a great substitute."

SERVINGS: 20

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 45 min. + chilling Bake: 40 min. + cooling

Ingredients:

  • 6 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1-1/2 cups shortening
  • 1-1/4 cups sour cream
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 cups plus 1 tablespoon sugar, divided
  • 2/3 cup all-purpose flour
  • 8 cups fresh or frozen unsweetened blackberries
  • 1/4 cup butter, cubed
  • 2 teaspoons ground cinnamon
  • 1 egg, beaten

Directions:

In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine the sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour.
    For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly.
    On a lightly floured surface, roll one portion of dough into a 17-in. x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with filling. Roll remaining dough into a 15-in. x 10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust over filling; seal and flute edges.
    Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 20 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer