Marionberry Crunch Bars

Crust:
¾ c. butter, softened                                            ¾ c. powdered sugar
2 c. all-purpose flour                                            ¼ t. salt
Combine all ingredients and pat into a lightly greased 9” x 13” baking pan.  Bake at 350 degrees for about 20 minutes, until the surface is dry and edges are lightly browned.  Let crust cool before adding the filling.

Filling:
½ c. granulated sugar                                           1 T. cornstarch (use 2 T. if berries have been frozen)
Pinch of salt                                                         4 c. fresh Marionberries
Grated zest of half a lemon (about 1 ½ t.)
In a mixing bowl, combine sugar, cornstarch and salt.  Gently stir in berries and zest.  Set aside until topping is ready.

Topping:
½ c. softened butter                                              1 c. granulated sugar½ t. cinnamon                                                              ¼ t. salt
1 c. all-purpose flour                                             ¼ t. vanilla

Mix all ingredients in a mixer, a food processor or by hand until crumbly.  Spoon filling evenly over crust; sprinkle topping over filling and bake at 350 degrees for about 40 minutes, until topping is slightly browned and filling is bubbling.  Cool completely before cutting.  Store uncovered or covered w/a paper towel, but no plastic wrap so the topping stays crunchy. Marionberries are my favorite berry and this is my favorite way to eat them.  This recipe was published in the Oregonian in August of 2004.  The recipe was created by one of the co-founders of Marsee Baking, Joann Vazques.  I make it several times each summer when the berries are in season.  The combination of flavors is amazing.  Even with just the tiny amounts of cinnamon and vanilla in the topping you can taste those flavors.