What do you do 2 hours before you planned to be at someone’s house for a barbecue? Decide to bring dessert, that’s what. So what you have almost nothing in the house and no clue what to make. Open the fridge, it will come to you.
Thankfully it did come to me last Sunday. I had beautiful berries fresh from the market the day before. They were perfectly ripe and sweet and the strawberries at least, we’re possibly the last of the season. So I decided to go simple.I threw together the same crust from Joy the Bakers recipe for lemon bars and mixed berries with a bit of cornstarch and sugar to go on top. I went light on the sugar so as not to overwhelm the superb flavor of the berries. Super easy and I had a great dessert ready to go in no time at all.
For the crust:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 cups all purpose flour
pinch of salt
For the filling:
1 pint fresh raspberries
1 quart fresh strawberries, cut to size of raspberries
2 tablespoons cornstarch
1/4 cup sugar
Powdered sugar for dusting
1. Make the crust: Preheat oven to 350 degrees. Grease a 13×9 inch pan. In the bowl of a mixer, cream together the butter and sugars until pale and fluffy, about 3 minutes. Add flour and salt, beat to combine. Dump the crust mixture into buttered pan and push down with your fingers to form an even layer. Bake for 20-25 minutes until lightly golden brown.
2. Make the filling: While the crust is baking, combine berries, cornstarch and sugar mixing thoroughly, until berries begin to break down a bit. When crust comes out of the oven, immediately pour berry mixture onto crust and spread evenly. Bake for approximately 30 minutes, until berries look slightly dried out on top. Don’t worry, they won’t be. Cool completely, cut into squares and dust with powdered sugar.