Patriotic Treats: Berry Crumb Bars

How lucky are we that there are so many naturally occurring red, white and blue foods this time of year?! I mean what the 4th of July be without a flag cake decorated with whipped cream, strawberries (or raspberries) and blueberries? I am sure that's what the Founding Fathers had in mind when they chose July 4th as the day on which to declare their independence (It is also worth noting that Canada Day and Bastille Day are also in July. The Canadian flag is red and white. The colors of the French flag? Blue, white and red. Are you seeing a pattern here?)

Although I decided against the traditional flag cake for my contribution to our friends' July 4th BBQ, I did decide to keep the patriotic vibe going with red, white, and blue berry crumb bars. In this recipe (a slightly adapted version of Smitten Kitten's blueberry crumb bars), you start with a shortbread-like dough that serves as both the crust (when patted into a 9x13 pan) and crumb topping (when sprinkled over the top) and add in a layer of your favorite berries tossed with lemon juice, sugar, and cornstarch. SK also shared the following tip-- these cut a lot easier when chilled so stick them in the fridge for 30 minutes or an hour after they've cooled to room temperature if you have the time. A perfect patriotic treat that Washington and Jefferson would have been proud of.

Berry Crumb Bars
Adapted slightly from Smitten Kitchen

Ingredients:
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
Zest and juice of one lemon
2 sticks cold butter, cut into small pieces
1 egg
3-4 cups fresh berries (I used a mix of raspberries, blueberries, and blackberries)
1/2 cup sugar (more or less depending on the sweetness of your fruit--always check first!)
4 teaspoons cornstarch

1. Preheat oven to 375. Grease a 9x13 pan and set aside.
2. In a large bowl, stir together, flour, 1 cup sugar, baking powder and salt. Mix in lemon zest. Use a fork or pastry cutter to blend in butter and egg. Pat 3/4 of the dough into the bottom of the prepared pan.
3. In a separate bowl, toss berries with sugar, cornstarch and lemon juice. Spread evenly over crust. Crumble remaining dough over the berry mixture.
4. Bake for 40-45 minutes or until top is slightly brown. Cool completely before cutting into square. Enjoy with fireworks or your favorite John Philip Sousa anthem.