Sheet-Pan Blackberry Cornmeal Crumble Bars

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 3 cups fresh blackberries
• 1/2 cup granulated sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 1/4 cups all-purpose flour
• 3/4 cup fine yellow cornmeal
• 2/3 cup light brown sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup cold unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 375°F. Line a quarter sheet pan or 9-by-13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2Toss the blackberries with part of the granulated sugar, the cornstarch, lemon juice, and lemon zest until the berries are evenly coated and glossy. Set aside so juices begin to thicken.
3. 3In a large bowl, whisk the flour, cornmeal, brown sugar, remaining granulated sugar, baking powder, and salt. Cut the cold butter into small cubes and work it in with a pastry cutter or fingertips until the mix looks like coarse crumbs with pea-sized butter bits.
4. 4Beat the egg with the vanilla, then drizzle over the crumb mixture and toss with a fork until clumps form and the dough holds when squeezed.
5. 5Press two-thirds of the dough firmly into an even base across the prepared pan. Bake the crust alone for 12 minutes until it looks set and just starting to color at the edges.
6. 6Spread the blackberry mixture evenly over the hot crust, scraping every bit of syrup from the bowl. Crumble the remaining dough over the fruit in irregular clumps and sprinkle with turbinado sugar.
7. 7Return the pan to the oven and bake 22 to 26 minutes until the topping is deep golden and the berry juices bubble thickly at the edges.
8. 8Cool in the pan at least 30 minutes so the bars set, then lift out with the parchment and cut into six sturdy rectangles. Serve slightly warm or at room temperature.