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Easy Blackberry Crumble Bars Recipe with Perfect Oat Topping

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A simple and delicious blackberry crumble bar recipe featuring a buttery crust and a crunchy oat topping, perfect for summer gatherings and quick desserts.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats (old-fashioned, not instant)
  • 2/3 cup (135g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 3 cups (450g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, combine 1 cup all-purpose flour, 1 cup rolled oats, 2/3 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir until evenly mixed.
  3. Pour in the melted butter and mix with a wooden spoon until the mixture is crumbly but holds together when pressed. Set aside about 1 1/2 cups of this mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan to form the crust. If the mixture feels too crumbly, add a teaspoon of water to help it bind.
  4. In a medium bowl, gently toss together 3 cups blackberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract.
  5. Spread the blackberry mixture evenly over the crust layer using a spatula, being careful not to break too many berries.
  6. Sprinkle the reserved oat crumble topping evenly over the blackberries without pressing down.
  7. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly, tent it loosely with foil for the last 10 minutes.
  8. Cool completely in the pan on a wire rack for 1 to 2 hours to allow the bars to set properly.
  9. Slice into bars using a sharp knife. For cleaner cuts, run the knife under hot water and dry it before slicing.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend and use certified gluten-free oats. For dairy-free/vegan, replace butter with coconut oil or vegan butter. Use old-fashioned rolled oats for best topping texture. Chill crust before baking to prevent sogginess. Avoid pressing the oat topping to keep it crumbly. Use parchment paper for easy removal. Frozen blackberries can be used if thawed and drained. Cornstarch can be substituted with arrowroot powder or tapioca starch.

Nutrition

Keywords: blackberry crumble bars, oat topping, easy dessert, summer dessert, berry bars, crumble bars, homemade bars

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