Blackberry Thyme Crumb Bars
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What You’ll Need 

1.5 cups sugar, divided
1 tsp baking powder
3 cups flour
1/2 tsp kosher salt
1 cup (8 ounces) very cold unsalted butter, cut into small chunks or grated on a cheese grater
1 egg
2.5 tsp fresh thyme leaves, chopped
1 Tbs lemon juice
1.5 Tbs cornstarch
4 cups (roughly measured, loosely packed) fresh blackberries 

1 Tbs turbinado sugar, for sprinkling  
extra thyme sprigs for garnish 

What You’ll do

Preheat the oven to 375 degrees F (190 celcius) 

Lightly butter or spray a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, the baking powder, salt, and 2 tsp of the chopped, fresh thyme. Use a pastry cutter or your hands to blend in the butter until the butter is pea sized or smaller and combined with the dry mixture.  Mix in the egg. The dough will be crumbly. Dump out half of dough into the prepared tray and press it down firmly into as even layer as possible to form your bottom crust.

In another bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice, remaining 1/2 tsp chopped thyme leaves, and the blackberries. With a fork or potato masher, slightly crush the berries until they appear to be somewhat uniform in size. Spread the macerated blackberry mixture evenly over the crust. It will be juicy; that’s okay. 

Lastly, crumble the remaining 1/2 of the dough over the berry layer as evenly as possible. Don’t press it down as firmly as you did the bottom one. Sprinkle the turbinado sugar on top, if desired, for an extra crunch.

Bake in your preheated oven for 45 minutes, or until the top is starting to turn golden brown, turning once in the oven for even browning. The berry mixture may bubble up slightly around the edges or in pockets.  We’re okay with this. 

Allow to cool for at least 1 hour at room temp before serving, although you will have the most success cutting these into picture-perfect squares if the tray has completely chilled in the refrigerator after the initial cooling. 

These tasted great served slightly warm with ice cream, but were sloppier in presenation. Think cobbler style. 

But they honestly were my favorite actually after they were completely chilled, the following day actually, straight from the refrigerator.  So you have options. 

I cut these into 15 squares, (3 by 5) but you could easily cut them smaller and get 24 (4x6) out of the deal. 

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