Did everyone have a nice long weekend? I did LOTS of baking over the weekend, it was so nice. My Mum had been blackberry picking and since we still had jam left over from last year, I decided to make some blackberry crumb bars. I first had the inspiration for these about 2 years ago when I saw the blueberry crumb bars on Smitten Kitchen. As blueberries aren't quite as cheap and easily available here as they are in America, I decided to put a British twist on it by using blackberries.
This recipe is so quick and easy. It looks complicated, because of the two layers, but the bottom layer and crumbly layer are actually the same mixture. The filling is simply fruit, lemon juice, sugar and corn flour. As Deb on Smitten Kitchen says, you could easily swap the filling for anything else. These could be pretty nice with apples and cinnamon in the autumn and maybe peaches next summer.
I also love that these bars are so versatile. You can serve it straight from the pan with custard for a lovely dessert or chill it and slice it for a tasty snack.
Do you like my new tea cups too? I've always wanted a glass tea cup and I saw these originally on Pink Bow. They are from BHS Home and every single time I go into my local BHS Home I would eye them up and never buy them. I finally caved in though because if you lust that long over something, you really need to give in eventually.
I urge everyone to try these though, especially if you have a blackberry bush that is currently going wild nearby. I love going blackberry picking, free food! The recipe is available here, simple use 4 cups of blackberries instead of 4 cups of blueberries.