Blackberry Lime Bars

Blackberries. Something about them just make me happy. Tart but sweet.  Nature's candy.  This summer I went to the Decatur farmer's market with my mom and sister.  We bought blackberries, and I'm pretty sure I ate most of them before anyone else got a chance.

When I saw this recipe on pinterest I knew I needed to give it a try.  Don't be intimidated by the fact that you have to make your own crust- it is as easy as pie bars.  The result is an incredibly tasty, tart summer treat.  Note: If you pair the tartness of this bar with the sweetness of vanilla ice cream, happiness in your mouth occurs.

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Blackberry Lime Bars

For the crust:
1 stick + 1 tablespoon butter
1/4 cup sugar
1 cup flour
1 teaspoon vanilla extract
pinch of salt

For the filling:
2 heaping cups of blackberries, pureed-  (you can use frozen or fresh- just thaw if you are using frozen AND pull out that trusty food processor or my favorite kitchen appliance)
1 cup sugar (or 1 1/2  cups if you prefer it to be less tart)
2/3 up lime juice (you can use real limes or the bottled lime juice- I used some of both)
2 tablespoons lime zest
3 egg whites
1 egg
2/3 cup flour
pinch of salt
note: I did not place my blackberries in a sieve to get rid of the seeds so that is why mine look a little different than the ones on the recipe I linked to- but if you want to get rid of the seeds- grab that sieve and go for it! 

Preheat oven to 350 degrees.  Line an 8x8 pan with parchment paper.  I found the most effective way to do this is to take one piece and cut it the appropriate width of the pan cutting it long enough to over hang.  Cut another piece the same size.  Then lay one piece going one direction and overlap the other piece going in the other directon.

To make the crust:
Cream butter and sugar with an electric mixer.  Add vanilla.  Add flour until just incorporated.  Place dough in lined baking pan and press with your hands until it evenly cover the bottom of the dish.  Bake for 20-25 minutes until slightly golden.

To make the filling:
Mix blackberry puree, sugar, egg whites, egg, lime juice, lim zest, flour, and salt in bowl and stir to combine. Pour mixture into crust.  Bake 25-30 minutes.

Let cool to room temperature and then place in fridge for 4 hours.
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By the way, did you notice the bowl I place the blackberry lime bar in?  If you didn't scroll back up and check it out as it is my new favorite bowl.  I love Southern Living magazine and when I saw that they now have a line at Ballard Designs, I knew I had to check it out.  These bowls are my favorite size AND shape.  PS. I kinda want everything in this line!

Yesterday I made a mixed berry crisp. It was SO yummy... especially paired with vanilla ice cream. It was super easy to make too!

Ingredients:
4 cups fresh or frozen berries (I used 2 12oz bags of frozen mixed berries)
1/2 cup granulated white sugar
1 TBS corn starch
2 tsp lemon juice
1/3 cup flour
1/3 cup brown sugar
1/2 tsp cinnamon
3/4 cup quick cooking rolled oats
pinch of salt
1/2 stick softened butter (4 TBS)

Preparation:
1. In a bowl combine the berries, granulated sugar, corn starch, and lemon juice. Mix to combine evenly. Pour into a lightly buttered baking dish. (I used cooking spray)

2. In a bowl, combine the flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended. Spread the mixture over the berries at bake at 375 degrees F for 30 minutes.

Let cool to warm before serving. Serve with vanilla ice cream.

(The only thing I might do differently next time is make more of the "crisp" part just because I like it so much. I will probably make double of that part)