Prep 15 mins
Cook 50 mins
I have not tried this recipe. I got it from Tops courtesy of Oregon Raspberry & Blackberry Commission.
- 2 cups blackberries or 2 cups raspberries
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1⁄2 teaspoon ground cinnamon
- 1 cup flour
- 1 cup quick-cooking rolled oats
- 2⁄3 cup packed brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon baking soda
- 1⁄2 cup margarine or 1⁄2 cup butter, melted
- For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
- In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
- Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
- Bake in the 350 oven for 20-25 minutes more or till topping browns.
- Cool in pan on a wire rack. Cut into bars.
These are very good! I used 3 cups of blackberries and an extra tablespoon of sugar for the filling.
Absolutely delicious! Being just out of blackberry season I had to resort to frozen raspberries, but the taste was so AMAZING! The base was firm and tasty, the berry layer was sweet and full of fruity goodness and the crumb-style topping sealed the deal. I will definitely be making in the future because everyone loved it.
Great flavor and texture but 1/18 is a serving of a 9 in. square pan?- get real no one would consider 1/18 a serving!