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Oat bars are buttery, chewy and, most important, easy to throw together. So today, we continue our month of berry desserts with blackberry crumble bars from Sarah Fennel of Broma Bakery. They have an oatmeal crust and jammy blackberries. Wouldn’t they be delicious on summer nights with a scoop of ice cream? Here’s how to whip them up…
Blackberry Crumble Bars
By Sarah Fennel of Broma Bakery
These bars are one of my favorite treats to make during the week. They’re easy and no-frills, but with exciting and delicious flavor. The oatmeal makes these bars great for all year round, while the blackberry adds a fresh summery twist. And the crumble topping is the same as the oatmeal base, which makes these bars super simple to whip up.
Recipe: Blackberry Crumble Bars
Serves 9
You’ll need:
For the blackberry jam:
16 ounces blackberries
1/3 cup sugar
2 tablespoons water
1 teaspoon vanilla extract
For the 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 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup old-fashioned oats
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.
Preheat oven to 350F and line a square 8-inch 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. Add a dollop of blackberry jam. Break remaining oatmeal batter into pieces and place over jam. Bake for 30 minutes, or until a knife inserted in the center of the bars comes out clean. Allow to cool slightly before serving.
Thank you so much, Sarah!
P.S. More recipes, including the strawberry breakfast cake and the best peach tart.
(Recipe and photos by Sarah Fennel. Thanks to Stella Blackmon for helping with this series.)
