Blackberry and Blueberry Crumb Bars
Blackberry and blueberry crumb bars are easy to make and so full of flavor thanks to a layer of blackberries and blueberries.
IS IT SPRING YET?!?!!? For real. I am getting so stinking stir crazy. And a little bored. I’m meeting new friends though. Today at the library, I saw a mom that I saw at the mall play area just last week (I was just there yesterday too, for the record). We’re allllll going stir crazy and I’m getting so tired of the same ol’ routine:
Monday: Play area at the mall.
Wednesday: Play date at friends or other fun indoor location (yes, we have taken our children rollerskating. Yes, it is hysterical. Yes, E loves/hates it.)
Thursday: Shopping or errands.
Friday: Open gymnastics or other INDOOR activity.
Sounds fun right? No really, it actually does sound fun. And it is fun. Was fun. The first 4 weeks of winter or so. Now? I’m craving summmmmmer. Parks. Zoos. Splash pads. Even just a walk around the stinkin’ block. C’mon Michigan!!! Throw us a bone.
I’m sure you’ll all be happy when it finally gets warmer too because then maybe I’ll finally stop complaining about it.
In the meantime, I’ll bake. And I’ll throw berries in and pretend they are not from Mexico.
About these crumb bars
These blackberry blueberry crumb bars are so good — the chewy oats give them great texture.
I could eat the filling with a spoon. Tons of crumb bar recipes use jam or jelly as a filling but it’s so easy to make the filling yourself with fresh blackberries and frozen blueberries (fresh would be great too…but…umm…yeah.).
These crumb bars are also flavored with plenty of lemon and lemon zest to freshen the whole thing up and then a little secret ingredient — cardamom! Cardamom adds an amazing subtle flavor that takes these crumb bars over the top. Enjoy!
More yummy bars!
A pan of bars is so much quicker to bake than cookies. Try some of these yummy recipes:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
For the Filling:
- ½ cup sugar
- ¼ cup cornstarch
- 4 cups blueberries
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- ⅓ cup water
For the Bars:
- 2 cups quick oats
- 2 cups all-purpose flour
- 1 ¼ cups light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- Preheat oven to 325°F.
- For the filling: In a small saucepan, mix together sugar and cornstarch. Add blueberries, lemon juice, lemon zest, and water. Stir to combine. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium low and continue to cook until thickened and berries are mostly broken down (5 minutes).
- In a large mixing bowl, combine oats, flour, brown sugar, cinnamon, and salt until well combined. Add butter and use a pastry cutter or two forks or knives to cut in the butter until the mixture is crumbly and there are no large chunks of butter remaining.
- Spray a 9×13-inch baking pan or dish with nonstick cooking spray.
- Set aside 2 cups of crumb mixture. Put the remaining crumb mixture into the prepared pan and press down firmly in an even layer, using your fingers or the back of a large spoon.
- Bake for 10 minutes. Remove pan from oven and carefully spread fruit filling evenly over crust. Sprinkle with reserved crumb mixture and gently pat down with a large spoon. Put the bars back in the oven and bake for 40 to 50 minutes or until golden brown.
- Cool completely before cutting into bars.
- Storage: Store in an airtight container (away from heat and sunlight) for 4-5 days. If your area is humid or you want to keep them longer, refrigerate the bars in an airtight container for up to 7 days. To freeze them, individually wrap each bar in plastic wrap and then in foil once. Transfer the wrapped bars into a freezer-friendly bag or container for up to 3 months. Thaw them overnight in the fridge or set them on the counter until they come down to room temperature.
- If you'd like, you can use different berries. Combining your favorite berries like strawberries, blackberries, raspberries, pitted cherries, and blueberries makes a uniquely different filling.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He likes them too — and I made him take them to work so I wouldn’t eat them all. Word is that people at his work are getting mad at me for sending them all my sweets. Anyone want to be my taste tester?
Changes I would make: None are necessary.
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