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)
-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…
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.
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.
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.
Preheat oven to 350°F and line an 8″x8″ glass pan with parchment paper. Set aside.
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.
In a separate bowl, combine flour, baking soda, salt, and nutmeg. Stir flour mixture, along with oats, into the wet ingredients.
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!
Leave a comment and rate this recipe!
These are delicious! I recently picked a bunch of wild blackberries and this was perfect! Not to sweet, just right. I subbed in Trader Joe’s bourbon vanilla extract. Used only 1/2 tsp in the jam mixture and the full 1 tsp in the other mixture. The nutmeg gives the bars a nice warmth. This recipe is a keeper 🙂
For fresh berries approx 3 1/4-1/2 cups = 16oz
I gave this a try with a bag of frozen mixed berries and these bars were AMAZING! My new favorite thing to bake!
Gonna try this recipe out! Can we sub out the blackberries for another? like raspberries maybe?
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!
YUM. So happy you all like these!
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!