These blackberry crumble bars are a super delicious mix between a crumble and a flapjack. We made them with a pile of blackberries the kids picked this week. You have to give them a go! Foraging for blackberries always brings me so much pleasure as it’s free food, they are delicious and it gets you some outside time too. If you haven’t foraged for blackberries before then here are some top tips on what to wear and where to look when blackberry picking. Read on for my delicious blackberry crumble bar recipe!
Blackberries are a source of insoluble fibre that can be beneficial in constipation, they also are a good source of antioxidants including vitamins C, E and the anthocyanins which give them that gorgeous colour. Whilst there is some blackberry folklore around not picking them after Michelmas this isn’t true, they can be delicious through the autumnal months too.
Blackberry Crumble Bars
- 375 g oats
- 130 g flour (I used buckwheat but any will work)
- 180 g sugar
- 1 tsp cinnamon
- 150 g rapeseed oil
- 500 g blackberries
- Preheat oven to 180C/160 fan. Prepare a flapjack tin or ovenproof dish.
- Mix oats, flour, sugar and cinnamon together. Add the oil and mix to a crumble texture.
- Press 2/3 of the mix into the tray. Cover with the berries. Now too with the remaining crumble mix.
- Bake for 45 mins until it’s golden brown on top.
- These will keep for up to 5 days in an air tight tin and taste amazing on their own or with custard.
We took a tray of these away camping and they made a tasty pudding after a busy day on the beach and all that fresh air. Or keep them as after school snacks for hungry tummies. I think my favourite is to have one with a good cup of tea mid-afternoon.
You could also try these with other fruit, I think plums would be amazing or any other berries. I’ve made these with a mixed bag of frozen, defrosted berrries too and they were good. Do let me know if you try them!
You can find some other yummy flapjack and snack recipes on my blog too, see these ones below…