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–+ servings
A stack of blackberry crumble bars.
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5 from 7 votes

Easy Blackberry Crumble Bars

Easy blackberry crumble bars with sweet fruity blackberries, zingy lemon zest, and a buttery oat crumble topping.
Course Bars, Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 288kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Microplane Grater
  • 20 cm (8'') Square Baking Tin
  • Baking Paper
  • Mixing Bowl
  • Wooden Spoon
  • Knife

Ingredients

Metric - US Customary
  • 200 g Plain Flour
  • 200 g Oats porridge oats or rolled oats
  • 250 g Salted Butter cubed
  • 175 g Light Brown Sugar
  • 1 Lemon zest only
  • 75 g Pecan Nuts chopped
  • 250 g Blackberries if frozen defrost before using

Instructions

  • Preheat the oven to 190°c (170 fan/ Gas 5/ 375F) and line a 20cm square baking tin with non-stick parchment paper or baking paper.
  • Place the flour and oats in a large mixing bowl and rub in the cubed butter by hand until you get large clumps forming.
    200 g Plain Flour, 200 g Oats, 250 g Salted Butter
  • Stir in the sugar, lemon zest, and three-quarters of the chopped pecan nuts. Use a metal dinner knife to cut any large clumps into smaller clumps.
    175 g Light Brown Sugar, 1 Lemon, 75 g Pecan Nuts
  • Press two-thirds of the mixture into the prepared tin and press down with the back of a metal spoon.
  • Top with the fresh blackberries.
    250 g Blackberries
  • Sprinkle over the remaining crumble mixture and chopped nuts, and lightly press down with your hand.
  • Bake in the oven for 35 minutes until golden. Cool completely before cutting into bars.

Notes

Expert Tips:
  • I wouldn't recommend using a food processor to make the crumble topping. This is a buttery crumble recipe and you risk overprocessing it. Doing it by hand ensures you achieve a nice crumble consistency.
  • If using frozen blackberries, defrost at room temperature before using, and remove any excess moisture by patting them gently with paper towels.
  • Don't be tempted to cut them into bars until they are completely cold and set firm. To speed up the process you can put the baking tin in the fridge.
 
Variations:
  • Swap the berries for whatever is in season! Blueberries and raspberries would both work well.
  • Use orange zest or lime zest instead of lemon zest.
  • Swap out the nuts for desiccated coconut. You could also replace the light brown sugar with coconut sugar.
  • For a healthier version, reduce the amount of butter by 50g and reduce the sugar by 25g.
  • Make apple and blackberry crumble bars and replace half of the blackberries with 100g of sliced apples (Bramley apples or Granny Smith apples would be best).
 
Storage:
Store: Place the cooled bars in an airtight container or cake tin. If it's particularly warm, place them in the fridge. They will keep for 4-5 days.
Freeze: Once cool, place the bars in layers (separated with baking parchment) in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Blackberry Crumble Bars
Amount per Serving
Calories
288
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
34
mg
11
%
Sodium
 
105
mg
5
%
Potassium
 
131
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
Vitamin A
 
428
IU
9
%
Vitamin C
 
7
mg
8
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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