Blackberry Crumble Bars - A Recipe from Bake from Scratch

      Ripening in warm, direct sunlight, blackberries develop a rich sweetness, making them a perfect summer fruit for your baking endeavors. Their sweet-tart taste is distinct, complementing the richness of a buttery oat crust beautifully. These rustic bars come together quickly, featuring a crust and crumble topping made from the same dough.

      **Dough:**

      1 cup (227 grams) unsalted butter, melted

      1 cup (200 grams) granulated sugar

      1 teaspoon vanilla extract

      2½ cups (313 grams) all-purpose flour

      1 cup (105 grams) old-fashioned oats

      1 teaspoon baking powder

      1 teaspoon kosher salt

      **Filling:**

      18 ounces (510 grams) fresh blackberries

      ½ cup (100 grams) granulated sugar

      1 teaspoon lemon zest

      2 tablespoons (16 grams) cornstarch

      2 tablespoons (30 grams) fresh lemon juice

      Preheat your oven to 375°F (190°C). Prepare a 9-inch square baking pan by spraying it with baking spray that includes flour. Line the pan with parchment paper, allowing some to hang over the edges.

      **For the dough:** In a medium bowl, whisk together the melted butter, sugar, and vanilla. In another medium bowl, mix the flour, oats, baking powder, and salt. Gradually add the flour mixture to the butter mixture until well combined. Set aside ¾ cup (about 230 grams) of the dough in a small bowl for the topping, then press the remaining dough into the bottom of the prepared pan.

      Bake the crust until the edges are slightly browned, which should take about 15 minutes. Let it cool while you make the filling.

      **For the filling:** In a medium saucepan, combine the blackberries, sugar, and lemon zest over medium heat, bringing it to a boil. Cook, stirring often, until the blackberries have broken down and most of their juices have been released, about 8 to 10 minutes. In a separate small bowl, whisk together the cornstarch and lemon juice. Incorporate this mixture into the blackberry mixture, continuing to cook while stirring until the mixture thickens and becomes translucent, around 2 to 3 minutes. Pour this filling over the prepared crust and crumble the reserved dough on top.

      Bake until the topping is golden brown and the filling is bubbling, roughly 20 to 25 minutes. After 15 minutes, loosely cover with foil to prevent over-browning. Let the bars cool completely in the pan on a wire rack. Using the excess parchment paper as handles, lift them out of the pan and cut into bars. Store in an airtight container for up to 3 days.

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