Blackberry Lemon Shortbread Crumble Bars

Homemade Blackberry Compote:

Add 3 cups fresh blackberries, ½ cup granulated sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and a pinch of salt to a saucepan over medium heat. Cook for about 10–15 minutes, stirring and gently crushing the berries as they soften. Continue cooking until the berries have broken down and the mixture has thickened. Remember, it will thicken more as it cools. Let the compote cool completely before using it in the bars.

Blackberry Lemon Shortbread Crumble Bars:

1. Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment paper.
2. In a large bowl, whisk together the 2½ cups all-purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar, ½ tsp salt, and the zest of 1 large lemon.
3. Stir in 1 tsp vanilla extract and 1 cup melted and slightly cooled unsalted butter until a crumbly dough forms.
4. Press about ⅔ of the mixture firmly into the prepared pan to form the crust.
5. Bake the crust for 18–20 minutes, until lightly golden.
6. While the crust bakes, stir 1 tbsp fresh lemon juice and 1 tsp lemon zest into the cooled homemade blackberry compote. Add 1–2 tsp cornstarch if needed to thicken the compote.
7. Spread the compote evenly over the warm crust.
8. Crumble the remaining dough mixture evenly over the top of the compote.
9. Bake for another 30–35 minutes, until the topping is golden and bubbly.
10. Cool completely on a wire rack before slicing and serving.