Castleberry Bars - newmoonworksblog.com

Castleberry Bars

I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association.  Please consider making a donation to help support research to find a cure! 

Recipe donated by Julie Wyatt

Crust:

  • 1 stick plus 5 Tbsp unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp salt

Berry Filling:

  • 5 cups fresh mixed berries (if using strawberries, cut them in half)
  • 1/2 cup granulated sugar
  • 4 tsp cornstarch
  • juice of 1/2 a lemon

Topping:

  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1 1/2 cups all-purpose flour
  • 1/8 tsp salt
  • finely grated zest of 1/2 small lemon
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 medium egg
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cup chopped pecans

Instructions:

Preheat oven to 375. Butter or spray a 9×13 baking dish with non-stick spray.

Prepare crust: Beat one stick plus five tablespoons room temperature butter with one cup sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl.

Add two cups flour and one teaspoon salt; beat until dough forms clumps but does not completely hold together.

Press mixture into bottom and 1-inch up sides of 9×13 baking dish.

Topping:

Sift 1/2 cup granulated sugar, 1 ½ cups flour, 1/8 teaspoon salt, and baking powder into mixing bowl. Add lemon zest, one stick cold butter, egg, and vanilla.

Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.  Stir in one cup chopped pecans.

Filling:

Gently stir together all ingredients until well incorporated.

Spread the filling over the crust.

Crumble the topping over the filling and sprinkle with remaining 1/2 cup chopped pecans.

Bake for approximately 40 minutes, until the top is light golden brown.

Transfer dish to rack to cool and then cut into squares.

Suggestion: serve with vanilla ice cream!

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