These easy crumble bars come together quickly. Use any jam of your choice if you don’t have time to make our homemade Blackberry Jam.
Blackberry Jam Bars
Serves: 16 servings
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- ¾ cup plus 2 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1½ cups Blackberry Jam (recipe follows)
- Preheat oven to 375°. Spray a 10-inch square cast-iron skillet with baking spray with flour.
- In a large bowl, toss together flour, oats, melted butter, sugars, baking powder, salt, and zest until moistened and crumbly. Press two-thirds of oat mixture into bottom of prepared skillet. Spread Blackberry Jam onto prepared crust. Sprinkle with remaining oat mixture.
- Bake until jam is bubbly and topping is golden brown, about 35 minutes, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Cut into bars.
Serves: 2¼ cups
- 2 pounds fresh blackberries
- 2 cups sugar
- 2 tablespoons fresh lemon juice
- ⅛ teaspoon kosher salt
- In a large glass or ceramic bowl, combine all ingredients. Let stand at room temperature, stirring occasionally, until blackberries have released their juices and most of sugar has dissolved, about 1 hour.
- Transfer blackberry mixture to an enamel-coated cast-iron Dutch oven. Bring to a boil over medium-high heat; mash with a potato masher or the back of a wooden spoon. Reduce heat until mixture is gently boiling. Cook, stirring frequently, until thickened, about 50 minutes. Remove from heat. Let cool for 30 minutes. Spoon into jars. Cover and refrigerate for up to 2 weeks.