Blackberry Crumble Bars

Blackberry Crumble Bars

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.

Blackberry Crumble Bars

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.

Blackberry Crumble Bars

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.)

  1. Colleen says...

    made these last night, rockstar breakfast!

  2. This looks so delicious and easy to make I’ll definitely try them

  3. I made these for my husband yesterday and he LOVES them!! I had a little trouble getting the jam to thicken up (maybe my blackberries had too much water on them after rinsing?) so I added 2 teaspoons of cornstarch to the jam, but otherwise the recipe was easy to follow and delish! Thanks so much, Sarah.

    PS – The photos are beautiful! That’s what drew me in. :)

  4. Lilly says...

    Hello Jo!! I made this dessert the weekend with my daughter. were a success. delicious!!!. Thank you for sharing this recipe

  5. Oooh these look lovely! Some fresh whipped cream or vanilla bean ice cream on top and I’m sold :)

  6. Ms Nina G says...

    I made these with fresh blackberries picked from our yard…took them to a 4 year old’s birthday party – and tons of people chose them even over the cupcakes! Many asked for the recipe (and some girls asked to take some home with them – again over the cupcakes.) Clearly a winning recipe.

  7. Mary says...

    Made these for breakfast today. So fast and yummy. I made one with blackberries(in Seattle they grow EVERWHERE) and one with blueberries. Will be making these all berry season.

  8. CM says...

    YUM! Do you need to run the jam through a sieve to remove the seeds?

  9. These sound and look DELISH!

    Sophie x

  10. This looks delicious. Growing up my blackberry “go to” was always sugar and milk, cereal style :) I bet this is much much yummier.

  11. Rachel says...

    Blackberries are my absolute favorite, so I made these last night. They are truly fantastic. My husband cannot get over them. Amazing recipe!

  12. Nicola says...

    I still have Blackberries in my freezer from last year as I didn’t know how to use them all. Now I know. This looks great.
    Can someone help with the measurements, what is a cup size?? I’m in the UK and we tend to go by weight.

  13. Yummy yummy get in my tummy – looks so delicious!
    It’s really peak season for berries and I am loving all berry recipes right now. This really feels perfect for summer – like you said adding a scoop of icecream – Yes please!

  14. How do you think this would come out with a different kid of jam (apricot or fig) or pureed dates? I live in Israel and we have different fruits in season now….:)

  15. Oh my gosh! This would be a perfect summer treat! Definitely going to save and try it! Thank you!

  16. Natalie says...

    I’m dying to know where those beautifully speckled plates are from!

  17. I love the recipes you share on here Joanna! This looks delicious! I made the pavlova you posted recently and it was amazing, such a hit at my dinner party and the perfect compliment to a summer gathering.


  18. these look delicious!! will have to try! thank you :) xoxo

  19. Bean's Mom says...

    These look awesome. This may be blasphemy, but in a pinch, can you just use store bought jam?

  20. These look delicious! My twin daughters’ favorite fruit is the blackberry so I know this will be a hit with them. I love that it’s quick and easy. Thanks for sharing.

    XOXO, Amy @ Jeans and a Tea

  21. We have wild blackberries everywhere that are just ripening up! I’ll definitely be making these this week! I bet you could substitute blueberries, raspberries etc and would be awesome! Or their em all together!

    • Stella Blackmon says...

      Awesome idea!!

  22. Oh my goodness! This looks delicious! I love anything with blackberries! I bet it would taste amazing with a little ice cream.

  23. This reminds me of the dessert my mom made when I was growing up in Russia. Simple is the best sometimes!