Black Raspberry Shortbread Crumble Bars

• For the Shortbread Dough and the Crumble
• 3 cups all purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• zest of one lemon
• 2 sticks cold unsalted butter (8 oz.) cut into 1/2" pieces
• 2 eggs, beaten
• The Black Raspberry Filling
• 4 cups rinsed black raspberries
• 4 teaspoons cornstarch
• 1/2 cup sugar
• juice of one lemon

1. Preheat Oven to 375 degrees. Grease a 9x13 baking dish. I like to use Pyrex.
2. Mix the flour, sugar, and baking powder into a large bowl. Add the salt and lemon zest and mix.
3. Cut in the butter and the eggs into the flour mixture, using a pastry blender. Mix until the dough is crumbly and shaggy. Divide the dough in half.
4. Press half the dough into the bottom of the baking dish, using your hands and palms. Press up the sides up the baking dish about 2 inches. Try to make a fairly even shortbread base.
5. Set aside the other half of the dough for the crumble topping.
6. Mix the berries, sugar, cornstarch and lemon juice for the berry filling in a smaller bowl. Make sure you mix thoroughly.
7. Spread the black raspberry mixture evenly over the pressed dough in the baking dish.
8. Top the black raspberries with the other half of the dough. Make crumbly bits by pressing the dough together into small "plops" (for current lack of a better word).
9. Bake in the oven until the crumble topping is slightly brown. In my oven, that's about 40 to 45 minutes. Take care that the shortbread base does not get too brown. That's why i like to use Pyrex.
10. Allow the crumble to cool before cutting. Enjoy!

shortbread, flour, white sugar, baking powder, salt, zest of one lemon, butter, eggs, black raspberry filling, rinsed black raspberries, cornstarch, sugar, lemon

Taken from food52.com/recipes/81586-black-raspberry-shortbread-crumble-bars (may not work)