Rosemary And Lemon Blackberry Bars Recipes

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
• 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.
• 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.
• 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.

Steps:

• To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.
• In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.