Blackberry Oat Bars

It’s been a bumper blackberry crop year in my part of Arkansas, and I am thoroughly enjoying the bounty.  If you’re a regular reader, you have probably already realized that!

I have put aside a number of quarts of fresh berries in the freezer and canned  several recipes of that Spicy Blackberry Chipotle Glaze of July 4th fame.  Other than that, however, we’ll continue to enjoy the fresh berries for the remainder of their season.

I don’t usually make jam because we just don’t eat enough of it to make it cost worthy for me to do so.  Instead, I will purchase a jar here and there for recipe use.  When I do, it’ll probably be a jar of Smucker’s Simply  unless I find a really good farmstand product at one of our local farmer’s markets.  That’s  just a personal endorsement, not a paid one by the way.  I believe in using quality ingredients. 

These Blackberry Oat Bars are adapted from Cook’s Illustrated, and I have made them repeatedly.  They are so easy to make and seem to be well received whenever I share them with others.  They make really nice lunch box treats as well.

 

I have also made them in blueberry and raspberry versions which are equally as good.  They can be made with figs, but Hubby isn’t a fan of figs. So, that’s a no-go in our household.

Blackberry Oat Bars

1 1/2 cups all purpose flour
1 1/2 cups rolled oats
1/2 cup sugar
1/3 cup dark brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup walnuts, pecans or almonds, toasted and chopped
16 Tablespoons unsalted butter, sliced but still chilled, 2 Tablespoons set aside
2 teaspoons finely grated lemon zest, optional1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon cinnamon, if desired
1 cup all-fruit blackberry jam or preserves (I use Smucker’s Simply Fruit.)
2 cups fresh or frozen blackberries, thawed

Adjust oven rack to middle position; heat oven to 375 degrees.  Line a 13 x 9-inch pan with foil so long enough so that it forms “handles” on the long sides of the pan.  Spray foil-lined pan with nonstick cooking spray.  This  will assist in removing the bars from the pan after they are cooked.

Mix flour, granulated sugar and salt until combined.  Cut in 14 Tablespoons of the  butter with either the mixer of with a pastry cutter until the mixture resembles coarse corn meal.  A food processor may be used but do not over process.  Use short pulses until the mixture reaches the desired consistency.

Remove approximately 1 1/4 cups of the flour mixture and set aside.  Press the remainder of the flour mixture evenly in the bottom of the 13 x 9-inch pan.   Bake 15 – 18 minutes until the edges just begin to brown.

Add the brown sugar, oats and chopped nuts to the reserved flour mixture, stirring gently to mix well.  Cut in the remaining 2 Tablespoons of butter until it is fully incorporated creating a streusel topping.  Set aside.

Mix the blackberry preserves with the lemon juice and lemon zest.  (If the blackberries are not especially sweet, decrease or omit the lemon juice and zest.)  Stir in the fresh blackberries and mash gently with a fork, leaving some of the berries whole.  Spread evenly over the hot bottom crust as soon as it is removed from the oven.

Sprinkle the streusel topping evenly over the filling but do not press it into the berry mixture.  Return the pan to the oven and bake an additional 20-25 minutes until the topping is a golden brown.

Cool on a wire rack thoroughly before removing from the pan by lifting with the foil “handles.”  Cut into desired size for serving.

Store in an airtight container.  These are best eaten the day they are made as the topping will soften after that.  The bars will still be good to eat, however.