I look forward to a batch of these Blackberry Pecan Crumble Squares every summer when berry picking season is in full swing. But these are too good to pass up during the rest of the year, so feel free to use use your favorite jam.
Can I just say I’m a little obsessed with CRUMBLE SQUARES? I’ve made them every which way, from MEYER LEMON and APRICOT to my current favorite, WHITE PEACH, and I’m attached to every one of them. Today I used blackberries and pecans, because that’s what I need to use up, but feel free to experiment with other combinations of fruit and nuts. The genius of these little squares, besides the buttery nutty shortbread crust and the nubbly topping is the unexpected burst of fresh flavor that comes from using whole fruit. I can think of so many variations of fruit, jam and nuts for these bars already. I know they’re going to become regulars at our house.
If you happen to have the luxury of going berry picking I’m going to go out on a limb and tell you that you MUST make these. I think they’d be amazing with wild black raspberries, or tart wild blueberries. Even better if you can get your hands on more unusual varieties like huckleberries, Olallieberries, or Marionberries.
Reader Rave ~
“Just made a batch of these (yes, I’m a bit late to the party!) And they are FANTASTIC! I used blackberry with raspberry preserves (cause that’s what I had) and almonds. Amazingly easy and fast, but that cannot beat how darn delicious they are.” ~ Christine
a heaping 1/2 cup pecans, plus 1/3 cup pecans, finely chopped, for topping
1/4 cup granulated sugar
1/4 cup packed light brown sugar
a pinch of salt
1 stick, 8 Tbsp, unsalted butter, cut in pieces, room temperature
2 6oz packs of fresh blackberries
1/3 cup blackberry preserves
a squeeze of fresh lemon juice
Set oven to 375F
Line a 9x9 baking pan with a sling of parchment paper, edges hanging off the sides for easy removal from the pan later.
In a food processor, pulse the flour, 1/2 cup pecans, sugars and salt a few times to combine. Add the softened butter and pulse until the butter is thoroughly incorporated and the mixture has a large moist crumb texture. Keep pulsing until there is no dry flour left.
Measure out about 1/2 cup of the mixture for the crumb topping and set aside. Put the rest in your lined pan. Spread it out and pat down the crust with your hands or the back of a measuring cup. Press firmly and get it evenly distributed.
Bake the crust for 15 minutes.
Pinch the remaining crumb mixture together with your fingertips to form larger crumbs for the crumble topping. Set aside.
Process the fresh berries and the preserves in the processor briefly to break down the fruit.
Put the mixture in a saucepan and heat to simmering. Let it bubble away gently until the mixture thickens a bit. This took me about 20 minutes since my berries released a lot of liquid. Take off the heat and add the splash of lemon juice.
Spread out the fruit evenly over the crust.
Top with the remaining crumble mixture, and then the 1/3 cup finely chopped pecans.
Bake for 20 minutes.
Cool completely before cutting.
*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.
Make it your own ~
All kind of berries and stone fruit work well in these bars.
Try walnuts in place of the pecans.
You might try mixing and matching the fresh fruit with different types of jam for unusual flavors.
Don’t forget to these Blackberry Pecan Crumble Squares!
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