Blackberry Crumble Bars

Blackberry Crumble Bars

Buttery shortbread crust, juicy blackberry filling, and a crumbly oat topping.

Total 2 hr 30 min Makes 16 bars Calories 268/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These bars layer a tender shortbread base with a jammy blackberry filling and a crumbly oat streusel that doubles as the crust. The berries cook down slightly under the topping, turning tangy and thick as they bake, making these suited to picnics, potlucks, or an afternoon treat with coffee.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 cups fresh blackberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides.

  2. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt.

  3. Pour in the melted butter and vanilla, then stir with a fork until the mixture forms coarse, even crumbs.

  4. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Reserve the remaining crumbs for topping.

  5. In a medium bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated.

  6. Spread the blackberry mixture evenly over the crust, then scatter the reserved crumb topping over the berries.

  7. Bake until the topping is golden and the berry filling is bubbling at the edges, 40 to 45 minutes.

  8. Cool the bars completely in the pan on a wire rack, about 1 hour, then refrigerate at least 1 hour before slicing.

  9. Lift out using the parchment overhang, slice into 16 bars, and serve.

Rate this recipe

★ 3.3 (1)

Blackberry Crumble Bars

These bars layer a tender shortbread base with a jammy blackberry filling and a crumbly oat streusel that doubles as the crust. The berries cook down slightly under the topping, turning tangy and thick as they bake, making these suited to picnics, potlucks, or an afternoon treat with coffee.

2 hr 30 min 16 bars 268 cal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 cups fresh blackberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

Method

  1. 1

    Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides.

  2. 2

    In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt.

  3. 3

    Pour in the melted butter and vanilla, then stir with a fork until the mixture forms coarse, even crumbs.

  4. 4

    Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Reserve the remaining crumbs for topping.

  5. 5

    In a medium bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated.

  6. 6

    Spread the blackberry mixture evenly over the crust, then scatter the reserved crumb topping over the berries.

  7. 7

    Bake until the topping is golden and the berry filling is bubbling at the edges, 40 to 45 minutes.

  8. 8

    Cool the bars completely in the pan on a wire rack, about 1 hour, then refrigerate at least 1 hour before slicing.

  9. 9

    Lift out using the parchment overhang, slice into 16 bars, and serve.