Blackberry Crumble Bars

Bars
April 11, 2016
Bars
April 11, 2016

Blackberry Crumble Bars

Chewy oatmeal bars with a homemade blackberry jam center and crumble topping.  SAY HELLO TO THE NEW BROMA BAKERY! If

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Blackberry Crumble Bars

Chewy oatmeal bars with a homemade blackberry jam center and crumble topping. 

Chewy oatmeal bars with a homemade blackberry jam center and crumble topping

SAY HELLO TO THE NEW BROMA BAKERY! If you haven’t noticed, this little site got a big update this weekend! I am so happy with how it turned out, and so, so tired. My eyes hurt. My shoulders hurt. My brain hurts. But this is the fruit of my labor and I absolutely love it.

Around the site, you’ll find:

-An improved recipe index and archives page so it’s easier to scroll through recipes
-New fonts, colors, and formatting (I kind of love black and white)
-New headshots!
-A new logo, done by the totally talented and my go-to caligraphy girl Kimmie Noel
-…and more. Like killer backend work by my web dude (thank you, Kenny!)

I am so curious and excited to hear what you think, and welcome any comments or feedback about the new changes. It’s all for you, peeps, so I want you to be happy!

Now, onto these bars… 

Chewy oatmeal bars with a homemade blackberry jam center and crumble topping

There’s something about blackberry that makes it way cooler than any other berry. Is it the name? The color? Who knows, but ‘Blackberry [insert baked good here]’ sounds so… exotic.

OK, maybe exotic isn’t the best word. I’m running on fumes here.

These crumble bars are an ideal treat for spring. They’ve got fruit, but are also substantial in terms of size and heartiness. They’re good on a warm or cold day. Cravings get satisfied and sweet tooths get sweeted.

Yeah I’m definitely fading here. Roll with it.

Chewy oatmeal bars with a homemade blackberry jam center and crumble topping

They’re delish with a glass of milk, or with a dollop of ice cream. Or both. And picky eaters and food fanatics alike will love ’em.

Pretty perfect, I’d say.

Going to go pass out now. I love you all.

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Blackberry Crumble Bars

5 from 3 reviews
  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 9 large bars 1x
  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 9 large bars 1x
Scale:
  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 9 large bars 1x

Ingredients

For the blackberry jam

  • 16 ounces blackberries
  • 1/3 cup sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

For the oatmeal bar

  • 1/2 cup salted butter, room temperature
  • 1/2 cup white sugar
  • 1/3 cup dark brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup old-fashioned oats

Instructions

  1. In a medium saucepan over medium heat, cook the blackberries, sugar, and water for 15 minutes. Mash the blackberries as they cook to help them break down. You know the mixture is ready when it resembles the texture of jam and pulls away from the bottom of the pan. Remove from heat, stir in vanilla extract, and allow to cool slightly.
  2. Preheat oven to 350°F and line an 8″x8″ glass pan with parchment paper. Set aside.
  3. In a standing mixer fitted with paddle attachment, beat the butter and sugars for 1-2 minutes, until light and fluffy. Beat in the egg and vanilla extract for another minute.
  4. In a separate bowl, combine flour, baking soda, salt, and nutmeg. Stir flour mixture, along with oats, into the wet ingredients.
  5. Place half of batter into prepared pan, spreading to the edges. Dollop in blackberry jam. Break remaining oatmeal batter into pieces and place over jam. Bake for 30 mins, or until a knife inserted in the center of the bars comes out clean. Allow to cool slightly before serving!

 

— STILL HUNGRY? —

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  1. These bars have been in regular rotation in our house for a few months now and so I figured it’s about time I thank you for the recipe … Thanks, Sarah! I usually sub in 1/2 cup spelt for an equal amount of AP flour and use almond extract in the jam. A favorite!

  2. These bars are so good! I used whole wheat pastry flour (I have a lot leftover from your Whole Wheat Ginger Blueberry Crumble Bars recipe) and it turned out great! Thanks for the recipe!