I made another dessert this week…
I feel like I am at a meeting admitting my addiction.
But when I found this recipe for Blackberry Pie Squares via Pinterest from Kathleen at Gonna Want Seconds, I just couldn’t resist!
And besides, I was on vacation last week and baked NOTHING (as my son – with like 6% body fat – has reminded me at least twice).
And besides, my recipe for Sugar Free (Almost) Chocolate Oatmeal Cookies earlier this week WAS almost sugar free.
As summer is drawing to a close, recipes with blackberries and raspberries and peaches will make way for pumpkin and apples and cinnamon.
I sorta can’t wait!
But in the meantime, this recipe turned out BERRY good and got thumbs up from the guys as well as my son’s friend who was over last evening who claims he does not like dessert…. except he always loves mine!
And he even asked for a second!
Oh – he knows the way to my heart… ❤
Hope you'll give this yummy recipe a try before we call it quits for summer. You won't regret it!
Here is the recipe from Gonna Want Seconds, and I’m guessing you are gonna want seconds.
Blackberry Pie Squares
- 1 1/2 Cups Flour
- 3/4 Cup Sugar
- 1/8 tsp Salt
- 1 1/2 Sticks Cold Butter, cubed
- 2 Eggs
- 1 Cup Sugar
- 1/2 Cup Sour Cream
- 1/3 Cup Flour
- Pinch of Salt
- 2 Cups Fresh Blackberries
Preheat oven to 350 degrees.
Line an 8″x 8″ baking stone or pan with parchment paper, allowing to extend a couple of inches up on all four sides. Spray with nonstick cooking spray. (This makes it easy to remove from pan once cooled)
For the crust, mix flour, sugar and salt in a medium bowl. Add the cubed cold butter and blend with pastry blender until the butter pieces are about the size of peas. Set aside 1 cup of the mixture to use as a topping. Press the rest of the crumb mixture into prepared pan. Bake for 12 minutes.
Remove from oven and lay the berries in a single layer on top of the crust.
Combine the eggs, sugar, sour cream, flour and salt in a medium bowl, and pour over the berries.
Sprinkle the reserved crumb mixture on top of the filling.
Bake for 40-45 minutes, or until the filling is just beginning to turn golden and is set.
Cool bars completely on a baking rack, and then refrigerate to completely set.
Enjoy these yummy treats!
Cheers & Hugs,