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Per serving
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- 1
Cook the blackberry jam
In a medium saucepan over medium heat, cook the blackberries, 1/3 cup of the sugar, and the water for about 15 minutes, mashing the berries as they soften. You're looking for a thick, jammy texture that pulls away from the bottom of the pan when you drag a spoon through it. That thickness matters: a runny filling soaks into the dough and gives you gummy bars, so let it reduce fully. Stir in 1 teaspoon of the vanilla and set aside to cool.
- 2
Prep the pan and oven
Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides so you can lift the finished bars out cleanly later.
- 3
Cream the butter and sugars
Beat the softened butter with the remaining 1/2 cup sugar and the brown sugar for 1 to 2 minutes, until pale and fluffy. Creaming isn't just mixing — it whips tiny air pockets into the butter that give the bars their tender, chewy bite, so don't rush it. Beat in the egg and the remaining 1 teaspoon vanilla until smooth.
- 4
Add the dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Add it to the butter mixture along with the oats and stir just until the flour disappears. Stop there — overmixing develops gluten and turns the bars tough instead of tender.
- 5
Assemble and bake
Press half of the dough evenly into the bottom of the pan. Spread the cooled blackberry jam over top, then break the remaining dough into rough pieces and scatter them over the jam, leaving small gaps so the topping bakes up craggy and golden. Bake for 30 minutes, until the top is set and lightly browned. Let the bars cool completely before slicing so the jam can firm up into clean squares.
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Blackberry Crumble Bars
Created by: SugarAndButter
Ingredients
- 16 oz blackberries
- 3/4 cup sugar
- 2 tbsp water
- 2 tsp vanilla extract
- 1/2 cup butter
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup oats
Instructions
- Cook the blackberry jamIn a medium saucepan over medium heat, cook the blackberries, 1/3 cup of the sugar, and the water for about 15 minutes, mashing the berries as they soften. You're looking for a thick, jammy texture that pulls away from the bottom of the pan when you drag a spoon through it. That thickness matters: a runny filling soaks into the dough and gives you gummy bars, so let it reduce fully. Stir in 1 teaspoon of the vanilla and set aside to cool.
- Prep the pan and ovenPreheat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides so you can lift the finished bars out cleanly later.
- Cream the butter and sugarsBeat the softened butter with the remaining 1/2 cup sugar and the brown sugar for 1 to 2 minutes, until pale and fluffy. Creaming isn't just mixing — it whips tiny air pockets into the butter that give the bars their tender, chewy bite, so don't rush it. Beat in the egg and the remaining 1 teaspoon vanilla until smooth.
- Add the dry ingredientsIn a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Add it to the butter mixture along with the oats and stir just until the flour disappears. Stop there — overmixing develops gluten and turns the bars tough instead of tender.
- Assemble and bakePress half of the dough evenly into the bottom of the pan. Spread the cooled blackberry jam over top, then break the remaining dough into rough pieces and scatter them over the jam, leaving small gaps so the topping bakes up craggy and golden. Bake for 30 minutes, until the top is set and lightly browned. Let the bars cool completely before slicing so the jam can firm up into clean squares.