Cooking Directions
Heat the oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray. For the crust: In a food processor, combine the butter, sugar, flour, cinnamon, and salt. Process until the mixture starts to come together and clump. If the mixture doesn’t come together where you can make clumps in your hand, add another 1/4 cup of melted butter and processes. Remove 1 1/2 cups and reserve for the top; press the remaining crust mixture evenly into the prepared baking pan. Set aside. For the filling: In a medium bowl, whisk together the egg and cornstarch. When that is fully combined, whisk in the sugar, lemon juice, flour, vanilla extract, almond extract, cinnamon, and nutmeg until smooth. Then whisk in the sour cream. Add 2 cups of blueberries and 1 cup of raspberries and lightly mix (don’t break the berries). Pour the filling mixture over the crust, gently smoothing the mixture with a silicone spatula. Add the remaining 2 cups of blueberries and 1 cup of raspberries over the top, spreading them evenly. Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to get large lumps. Sprinkle the top lightly with the brown sugar. Bake for 1 hour and 12 minutes. Then broil for 3- 5 minutes to brown the top and crystalize the brown sugar (watch this step closely so that you don’t burn the top). Remove from the oven and let cool. Like with most of my bar recipes, you can either cut these into larger bars or could cut them into 54 bite sized bars (cut into 6 pieces and then cut each of those pieces into 9 squares). Refrigerate until ready to serve.
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