clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Straight on view of a stack of 3 Blackberry Oatmeal Crumb Bars on a white plate with a light background.

Blackberry Oatmeal Crumb Bars

  • Author: Sabrina Russo
  • Total Time: 1 hour 20 minutes
  • Yield: 16 bars 1x


Blackberry Oatmeal Crumb Bars combine tangy cooked blackberries and with a buttery, sweet crumble. Plus, they’re great for novice bakers!




  • 1 1/2 pounds (5 cups) blackberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt or a pinch of fine salt
  • 1 1/2 teaspoons lemon juice


  • 1 1/2 cups all purpose flour
  • 1 cup old fashioned rolled oats
  • 3/4 cups light brown sugar, packed
  • 1/2 teaspoon kosher salt or 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/2 teaspoon lemon zest
  • 12 tablespoons unsalted butter, cut into 1/2 inch cubes, chilled


  1. Preheat oven and prep pan: Heat oven to 375°F. Grease an 8 by 8 or 9 by 9 inch baking pan with butter, line with parchment, leaving an overhang on two sides, and grease again.
  2. Cook berries: Add blackberries, sugar and salt to a nonstick pan. Turn heat to medium. Cook, stirring occasionally, for about 15-20 minutes or until juices thicken and become syrupy. Keep in mind that jam will continue to thicken upon cooling. Transfer to a bowl to cool. Stir in lemon juice.
  3. Mix crumbs: In a large bowl, combine flour, oats, sugar, spices and lemon zest. Toss butter cubes in dry ingredients. Using a pastry cutter or two knives, cut in butter until coarse crumbs form. The crumbs should stay together when pressed. You can also do this in a food processor, pulsing to cut the butter into the dry ingredients.
  4. Prebake crust: Add two-thirds of the crumb mixture to the bottom of the prepared baking pan. Put remaining crumbs in the fridge. Press crumbs into a compact even layer. Bake 14-16 minutes or until golden brown and firm to the touch. Cool on a wire rack.
  5. Finish baking: Spread jam over cooled crust. Sprinkle over remaining crumbs. Bake for 25-35 minutes or until topping is golden brown and filling is bubbling. Cool on a wire rack.
  6. Serve: Lift sides of parchment to remove bars from pan. Remove and discard parchment. Cut into squares and serve.


  • Feel free to substitute strawberries, blueberries or raspberries for the blackberries. You can even use a combination of fruit! Just remember cook time may vary.
  • To save time, use store bought jam. Thinner jams will work better. Avoid using jelly.
  • Fruit crumble bars freeze very well. Wrap the cut bars individually in plastic and store in a freezer bag for up to 3 months.
  • This recipe is written for an 8×8 or 9×9 inch pan. To cook it in a 9×13 pan, I would multiply all the ingredients by 1.5 times and create a larger batch. That way, the bars will be the same thickness and cook a similar amount of time.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/16 of pan
  • Calories: 220
  • Sugar: 19g
  • Sodium: 187mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 23mg

Keywords: blackberry crumb bars, blackberry oatmeal bars, blackberry crumble bars