Ok, so this story starts all the way back in September, when Lucy over at Lucy’s Friendly Foods was tempting me with all these blackberry recipes. They must have been out of season here (of course), because I couldn’t find one to save my life. So all I could do was dream and drool 😦 …
Fast forward to last week. All week, I had oat bars on my mind. Actually, I was thinking about revisiting my Chocolate Cherry Oat Bars, because they are delicious… and to be honest, the post is kind of in need of a face lift… Anyway, so there I was, in the store (still obsessing about oat bars), when I stumbled across… blackberries!!! 😮 Naturally, when I saw them I knew what had to happen… Blackberry Oat Bars!
This recipe is a variation of one I’ve been making for years. The filling tends to change both with my whim and what’s available at that time. The blackberries worked out beautifully, and produced, hands down, my favourite batch to date.
And I wasn’t the only one smitten. I had to hurry the photoshoot, so that my subjects didn’t disappear! In fact, before bedtime that night, ALL the bars had been devoured! Then the next day there were complaints that I hadn’t made enough! Guess they liked them 😉
What berries/fruit are you looking forward to this year?
Blackberry Oatmeal Crumb Bars
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Yields: 12 bars
- 1 1/2 cup Blackberries
- 1/4 cup Pure Maple Syrup
- 1 tbsp Corn Starch
- 2 tsp Lemon Juice
- 1 cup Whole Wheat Pastry Flour
- 1 cup Quick Oats
- 2/3 cup Brown Sugar, lightly packed
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Baking Soda
- 1/2 cup Vegan Butter (I used Earth Balance)
Preheat oven to 350°F and line an 8×8 pan with aluminum foil (leave enough overhang so you can use it to lift the finish bars out of the pan). Do not grease.
In a pot, mash the blackberries until no whole berries remain. Stir in maple syrup, corn starch, and lemon juice. Bring to a light simmer and reduce heat to medium-low. Continue to cook for 10 minutes, stirring frequently. Remove from heat and set aside.
In a bowl, stir together the flour, oats, sugar, cinnamon, ginger, and baking soda until thoroughly combined. Using a pastry blender or fork, cut in vegan butter until the mixture resembles coarse crumbs (no pieces larger than a pea).
Reserve 1/2 cup of the crumb mixture. Press the remaining crumb mixture, firmly and evenly, into the lined baking pan. Spread the filling over the crust. Sprinkle the reserved crumb mixture over the top.
Bake for 30 – 35 minutes or until the top is golden brown. Cool on a wire rack.
When completely cool, lift out of baking pan, remove foil and cut into bars.