Let me introduce you to my new favorite thing – blackberry jam bars.
I’ve always been a bit obsessed with this type of dessert bar – you know the ones. A soft-yet-slightly-crunchy base, a delicious layer of jam in the middle, and a lovely pile of crumbly-crumble goodness on top.
They’re typically made with strawberry jam or a date filling, but I happened to have blackberry jam on hand. The result? GLORIOUS.
Not only do these earn ALL the points for flavor, they are dangerously easy to make. Eight-ingredients and 45-minutes start-to-finish easy.
Even though there are three layers here, you’re really only making one thing – part of the crumble mixture gets flattened into the bottom of the pan to form the crust, the other part gets sprinkled on top.
And the jam layer? As easy as opening a jar and spreading some of that goodness onto the crust.
I can already see future you — making batches & batches of these to give away as lovely + simple Christmas gifts. I can also see you swapping the blackberry jam out for whatever jam or fruit spread you happen to have in your cabinet/fridge. Because who needs to run back to the store for the 13th time, especially in the madness of holiday shopping season.
Speaking of avoiding the holiday madness – may I also suggest this Ultimate Holiday Gift Guide for those hard-to-buy-for people on your list? Just another way to simplify the holidays and avoid the crowds.
Besides, you can munch on some of these while you Christmas shop from your favorite cozy chair ❤️
- 1/2 cup butter (1 stick)
- 1/2 cup cane or granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla
- 1 cup flour
- 3/4 cup old-fashioned whole rolled oats
- Pinch of salt
- 8-10 ounces blackberry jam (I used roughly half of a 16 ounce jar, maybe a smidgen more)
Preheat oven to 350 degrees. Spray a 8×8 baking dish with nonstick cooking spray or line with parchment paper.
Melt the butter, add the vanilla and sugars. Beat with mixer until fully combined. Add the salt, oats, and flour and mix until combined. You should have a fairly crumbly mixture. Set 1 cup of the mixture aside. Press the remaining mixture into the bottom of the baking dish to form your crust. Spread the jam over the crust layer. You don’t have to be super precise here – just make sure your jam layer is evenly spread out. (If you look back two photos, you can see how thick my jam layer was.)
Sprinkle the reserved crumb mixture over the top of the jam layer. You can work this mixture a bit with your hands to form some larger crumb pieces if it’s super, super finely crumbled. Bake about 30-35 minutes. It will have browned only slightly. Let cool for about an hour or two before slicing (I probably only waited about 30 minutes but they were a bit delicate.)
Yield: About 9 bars, but you can easily double the recipe and bake it in two separate 8×8 pans or in one 9 x 13 pan. Store bars in an air tight container at room temperature for up to a week.