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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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These are sooo good. Wonderful summertime dessert. Cooking time from the crust says 12-15 minutes, but I found it actually took a lil longer, maybe 20 minutes. So watch carefully. Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1/4 teaspoon salt |
1 1/2 cups chlled unsalted butter |
4 large eggs |
2 cups sugar |
1 cup sour cream |
3/4 cup all-purpose flour |
1 pinch salt |
2 (16 ounce) packages frozen blackberries, defrosted and drained |
Directions:
1. For the crust and topping: Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan.
2. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust).
3. Reserve 1 1/2 cups of the crumb mixture for the topping.
4. Press the remaining crumbs into the bottom of the prepared pan.
5. Bake the crust for 12-15 minutes, or until it is golden brown. Cool for at least 10 minutes.
6. To make the filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt.
7. Gently fold in the blackberries.
8. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top.
9. Bake for 45 to 55 minutes, or until the crust is lightly browned.
10. Cool for at least 1 hour before cutting into squares/bars.
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