Blackberry Crumb Bars

BlackberryCrumbBars@NancyCreative.com

All I can say is, whoever invented crumb bars was a genius. The buttery crumb topping…the fruit filling…they’re just hard to resist, especially when you make them with fresh summer fruit! I had the chance to pick some fresh wild blackberries growing right by Linn and Gayla’s home recently and I knew I was going to want to try making some crumb bars. I had made some Raspberry Jam Oat Crumble Bars last year, which have a tasty, oaty crust and crumble topping. So this year, since I had picked quite a few of those lovely blackberries, I had enough to make these crumb bars, plus a few other recipes I’ll be posting later.

If you like blackberries, you must try these! The crust and crumbly topping is rich and buttery, and the fresh blackberries, mixed with some blackberry jam, make a wonderful rich, fruity filling.

BLACKBERRY CRUMB BARS by NancyC, adapted from Allrecipes.com

Makes a 9 x 13″ pan

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 1 large egg

For the filling:

  • 1/4 cup granulated sugar
  • 3 teaspoons cornstarch
  • 3 cups fresh blackberries
  • 1 cup blackberry jam

Preheat oven to 375˚F. Grease a 9 x 13″ pan or line with parchment paper.

In a medium bowl, blend 1 cup sugar, baking powder, and flour. Mix in cinnamon and salt. Using a fork or pastry cutter, blend in the small pieces of butter and then add in the egg, blending everything well. Dough will be crumbly. Pat half of dough into prepared pan.

In another medium bowl, blend 1/4 cup sugar and the cornstarch. Gently mix in the blackberries and jam. Gently spread the mixture over the dough (don’t let this berry filling mixture touch the pan edges, to avoid burning).

Crumble the remaining half of the dough over the berry filling layer.

Bake at 375˚F for 35 minutes, or until top is slightly brown.

Cool completely, then cut into bars and serve.

BlackberryCrumbBarsII@NancyCreative.com

Yes, you’ll want to cut these into bars instead of the big square that I cut for the photo, because they’re pretty rich! Unless you’re really hungry…then cut yourself a big square and add a scoop of vanilla ice cream on top while you’re at it!

Are you a fan of crumb bars like I am?

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49 thoughts on “Blackberry Crumb Bars

  1. Kaila

    I love a rich dessert, and this one looks tasty! Although, I feel as though I’d like to take the whole square, I’ll take your advice and only have a small bar for the Fiesta. Happy FF, and have a wonderful weekend!

    Reply
  2. spiceinthecity

    I love crumb bars too & in fact made some with raspberry jam some weeks ago! Love the idea of using fresh fruit, must be so much more delicious! Thank you for sharing!

    Reply
  3. Shari

    I love anything with crumble on top, and these look so good! I like the fact that they have fresh blackberries in them. I have to make these before the summer berries are gone. Thanks, Nancy!

    Reply
    1. nancyc Post author

      You’re welcome! Summer sure is going by fast! I will miss baking with all those fresh berries when the weather gets colder!

      Reply
  4. Deborah Carlson

    Hi Nancy! These look sooooo good!
    I would love to try them.
    I am also a big fan of crumb bars, but I cant say that Ive made a lot of different varieties. Id like that to change though…lol
    I love date squares with all their crumby goodness …and the dates of course!
    Love & hugs to you!!!

    All my heart,
    Deborah xoxo

    Reply
    1. nancyc Post author

      Hi, Deborah–hope you are having a great summer! Date squares sound really good–I will have to try that sometime. Have a wonderful week!

      Reply
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  8. Miz Helen

    Your Blackberry Crumb Bars look wonderful! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  9. lelaburris

    Ohhhh Nancy, this one wins the award for my favorite recipe you’ve shared, ever. Thanks to you, we’ve had awesome treats every weekend. Can’t wait to try this. Thanks for linking up at Inspiration Thursday!

    Reply
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  11. Cecily Muller

    I am going to convert these to gluten free as I have celiac disease. I have 6 quarts of wild blackberries, so this is a good start 🙂

    Reply

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