It’s almost berry season!!!! These aren’t Connecticut grown berries yet. But we did grow the rhubarb in our backyard!! Our rhubarb patch is looking pretty out of control these days! My family loves bumbleberry. What is a bumbleberry you ask? Weellllll…there isn’t such a thing as a bumbleberry, but the story of bumbleberry pie in our family goes way back. I think we were in Canada with the whole clan (our family of four plus our best friends, The Rogers who are a family of five) and we were starving after eating at a terrible restaurant. It htink it was called the Chocolate River Inn?? Yeah. I don’t know why we ate there either. We drove away sad and starving saw a a sign for bumbleberry pie at a restaurant down the street. We bought about five of them and stuffed them into gullets with glee. They were delicious and we have been making them ever since!
The cool thing about bumbleberry is that it is just whatever berries or summer fruit you have around. That means any combination of blueberries, raspberries, blackberries, strawberries, rhubarb, or peaches are acceptable and welcomed. Anything goes here, baby.
SO, instead of pie, I made crumb bars. They have a cookie base and a ridiculous crumb topping!!! The container of them will probably be empty by the time I’m done with this post.
Start off by chopping up your fruit. You need a total 3 1/2 cups of fruit. I did 2 cups of rhubarb and 1 1/2 cups of blueberries and raspberries. Chop the rhubarb into pretty small pieces if you’re using them and you don’t really need to chop the blueberries or raspberries. Pour the juice of one lemon and 1/3 cup of sugar over the fruit and let it sit (this is called macerating)
While this is sitting mix together the ingredients for the cookie base. It is just a basic sugar cookie recipe. Get your oven preheating to 375 too.
Cream together 2/3 cup of softened butter with 3/4 cup of sugar. Then add in 1/2 teaspoon of grated lemon or orange peel, 1/2 teaspoon vanilla, and 1 egg, beat until fluffy. Then stir in 4 teaspoons of milk. Add in 2 cups of flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Grab a 9×9 baking pan (If you want thinner bars, use a larger pan!) and line with parchment paper so you can remove the bars easily. Spread in the cookie dough evenly and bake for about 10 minutes. The cookie base shouldn’t be completely cooked just sort of set.
While the cookie dough base is baking make the streusel topping. Melt a 1/2 cup of butter. Let it cool slightly and whisk in 3/4 cup of brown sugar and 1/4 teaspoon of salt. Using a fork to stir, add in about a 1 1/2 cups of flour. It should be crumbly and it tastes delicious. Add a teaspoon of cinnamon too if you like it that way.
Once the cookie base is cooked add the strained fruit topping on top evenly. You’ll only need about 1/2 of the streusel topping if you’re like me and don’t like a ton. Spread it out over the top and bake for about 40 minutes, until golden brown.
Serve it to hungry friends. We ate ours at the drive in 🙂 SUMMER!!!!!!!!
- 2 cups of rhubarb, chopped
- 1 1/2 cups of berries (your choice!)
- Juice of one lemon
- 1/3 cup sugar
- 2/3 cup butter, softened
- 3/4 cup sugar
- 1/2 teaspoon grated orange or lemon peel
- 1/2 teaspoon vanilla
- 1 egg
- 4 teaspoons milk
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1. Add the lemon juice and sugar to the fruit and let it sit.
- Cookie Base
- 1. Preheat the oven to 375 degrees.
- 2. Cream together 2/3 cup of softened butter with 3/4 cup of sugar. Then add in 1/2 teaspoon of grated lemon or orange peel, 1/2 teaspoon vanilla, and 1 egg, beat until fluffy. Then stir in 4 teaspoons of milk.
- 3. Add in 2 cups of flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- 4. Line a 9x9 baking pan with parchment paper and spread the cookie mixture evenly in the pan. Bake for about 10 minutes, just to set the base.
- 1. Whisk the salt and brown sugar with the melted butter.
- 2. Use a fork to stir in the flour until it forms large crumbs.
- Strain the fruit mixture and add it on top of the cookie base evenly. Top with 1/2 to 3/4 of the streusel topping and bake for about 40 minutes until the crumb topping is browned and the fruit is softened.
- DIg in!!