like a lasagna, except instead of noodles, uses corn tortillas!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Cool Time: | 2 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 9 |
| Yield: | 9 blackberry crumble bars |
Ingredients
- 6 tablespoons seedless blackberry jam
- 3 cups fresh blackberries
- ¼ cup white sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- cooking spray
- ¾ cup uncooked quick-cooking oats
- 1 cup flour
- ½ cup packed light brown sugar
- ½ cup sliced almonds
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
Instructions
- Combine blackberries, blackberry preserves, white sugar, cornstarch, and 1/8 teaspoon kosher salt in a small saucepan.
- Heat on medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium, and continue stirring, occasionally, 7 to 10 minutes, making sure the mixture doesn’t stick to the bottom of the pan.
- When the mixture has thickened, remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C) and line an 8x 8-inch baking pan with a large piece of parchment paper, covering the bottom and coming up on 2 sides, to make a sling. Spray parchment paper and exposed sides of the pan with cooking spray.
- Combine oats, flour, light brown sugar, sliced almonds, cinnamon, soda, and salt in a bowl; stir until well mixed. Drizzle in melted butter, tossing and stirring the crumble ingredients until the flour and oats are incorporated.
- Spread out 2 cups of the crumble mixture onto the prepared pan, using finger tips or the bottom of a measuring cup to firmly flatten and smooth.
- Pre-bake in the preheated oven about 10 minutes. Remove from oven and allow to cool for 5 minutes.
- Pour filling over the crust, and sprinkle on remaining crumble mixture evenly over the top. Return the pan to the oven and bake until the top is lightly browned and the filling is bubbly, about 40 minutes.
- Cool completely in the pan, 1 to 2 hours.
- When the bars are cool, use the parchment to lift the them out of the pan. Cut into 9 servings, and serve at room temperature. Refrigerate any leftovers.
- This recipe requires a lot of cooling time, to allow for proper setting of the filling. Cooling time may change depending on the temperature in your home. Optimum times are given, but you may accelerate the process by using the refrigerator for part of the cooling time.
Reviews
Very tasty not too sweet. I couldn’t find blackberry jam so used seedless raspberry instead.
Tart and tangy, fresh and not too sweet. Good balance of oatmeal without making it a crisp instead. Everyone loved it!
Wow, these bars are good! They really do let the berry flavor shine through! They aren’t overly sugary, or too heavy on the spices—all the flavors added are meant to compliment the fresh berries, and they do so perfectly! My one change was to use 4 cups of black raspberries, because my black raspberry bushes are going crazy right now. Since I had 4 cups of berries for the filling, I opted to leave out the jam; and I also only needed 1 tbsp of corn starch to get it properly thickened. I think you could make this recipe with pretty much any berry you’d like, and it would taste delicious! Thanks Bibi! This is a winner!