Q: Can I use frozen blackberries?

A: Yes — thaw and drain excess liquid before using.

Q: Can I substitute other berries?

A: Absolutely — blueberries, raspberries, or mixed berries all work well.

Q: Are these bars gluten-free?

A: Not by default, but you can use a gluten-free flour blend and certified GF oats.

Q: Can I make this vegan?

A: Yes — use vegan butter and swap honey for maple syrup.

Q: How long do they keep?

A: Up to 4 days in an airtight container or 1 month frozen.

Q: Do I need to refrigerate them?

A: Not necessary, but refrigeration can help them firm up.

Q: Can I reduce the sugar?

A: Yes — reduce by 1/4 cup for a less sweet result.

Q: Can I make it nut-free?

A: Omit almond extract and use vanilla instead.

Q: Can I add a layer of jam?

A: Yes — spread a thin layer of blackberry or raspberry jam under the fruit for extra flavour.

Q: What size pan should I use?

A: An 8x8-inch square pan works best.

Blackberry og Mandel Crumble Bars med Havre Sandkake Base

Blackberry and Almond Crumble Bars with Oat Shortbread Base

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

40 minutes

Calories

290

Blackberries are a jewel of the fruit world — sweet, tangy, and bursting with juice. These blackberry almond crumble bars are a celebration of everything we love about berry season.

A buttery oat shortbread crust lays the foundation, while the filling brings a fruity punch of blackberries thickened gently with sugar and lemon juice. Topped with a golden, crunchy almond-scented crumble, each bite balances richness with bright, juicy flavour.

These bars are perfect for casual brunches, afternoon snacks, or as a rustic dessert served with a scoop of vanilla ice cream. They’re easy to prepare and store beautifully, making them an ideal treat to bake on the weekend and enjoy throughout the week.

Whether you’re using handpicked blackberries or frozen ones from the freezer, this recipe highlights their bold flavour in a way that’s both comforting and impressive. You’ll love how the textures play together — soft, jammy filling and crisp, buttery crumble in every bite.

Image of Blackberry and Almond Crumble Bars with Oat Shortbread Base

Ingredients

For the base and crumble

1 1/2 cups (180g) all-purpose flour
1 cup (90g) rolled oats
3/4 cup (150g) brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, melted
1/2 teaspoon almond extract

For the filling

2 cups (300g) fresh or frozen blackberries
1 tablespoon cornstarch
1/4 cup (50g) granulated sugar
1 teaspoon lemon juice

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Directions

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a large bowl, mix flour, oats, brown sugar, baking soda, and salt. Add melted butter and almond extract. Stir until crumbly.
Press 2/3 of the mixture into the base of the pan. Bake for 12 minutes.
Meanwhile, toss blackberries with sugar, lemon juice, and cornstarch.
Spread berry mixture evenly over the baked crust.
Sprinkle the remaining crumble mixture over the top.
Bake for 25–30 minutes or until topping is golden and fruit is bubbling.
Cool completely before slicing into bars.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 14 grams; 18%
Saturated Fat: 8 grams; 40%
Cholesterol: 30 milligrams; 10%
Sodium: 100 milligrams; 4%
Carbs: 38 grams; 14%
Protein: 3 grams
Sugar: 19 grams
Fiber: 3 grams; 11%

Tips for å lage de beste Blackberry Crumble Bars

Bruk pergament for enkel fjerning og rene kutt.
Ferske eller frosne bjørnebær fungerer - tine og renne av hvis de er frosne.
Trykk bunnen godt så den holder sammen etter steking.
Ikke hopp over mandelekstraktet - det gir en fantastisk smaksdybde.
La barene avkjøles helt før du skjærer dem i skiver.
Bruk sitronsaft for å lysne opp bærsmaken.
For ekstra crunch, legg hakkede mandler til toppingen.
Doble oppskriften for en 9x13 panne hvis du mater en mengde.
Oppbevares i en lufttett beholder i opptil 4 dager.
Server litt lun med is til en koselig dessert.

Server den med forslag

Vaniljeis eller pisket krem
En kopp varm kaffe eller te
Friske mynteblader
Drypp honning eller lønnesirup
Et glass kjølt melk
Yoghurt for frokost-stil sammenkobling
Dryss over kanelsukker
Støving av melis
Bærkompott på siden
Sitronskall for ekstra lysstyrke

Vanlige spørsmål

Spørsmål: Kan jeg bruke frosne bjørnebær?
A: Ja - tin og tøm overflødig væske før bruk.

Spørsmål: Kan jeg erstatte andre bær?
A: Absolutt - blåbær, bringebær eller blandede bær fungerer bra.

Spørsmål: Er disse barene glutenfrie?
A: Ikke som standard, men du kan bruke en glutenfri melblanding og sertifisert GF-havre.

Spørsmål: Kan jeg lage dette vegansk?
A: Ja – bruk vegansk smør og bytt ut honning med lønnesirup.

Q: Hvor lenge holder de?
A: Opptil 4 dager i lufttett beholder eller 1 måned frossen.

Spørsmål: Må jeg oppbevare dem i kjøleskap?
A: Ikke nødvendig, men kjøling kan hjelpe dem å stivne.

Spørsmål: Kan jeg redusere sukkeret?
A: Ja – reduser med 1/4 kopp for et mindre søtt resultat.

Spørsmål: Kan jeg gjøre det nøttefritt?
A: Utelat mandelekstrakt og bruk vanilje i stedet.

Spørsmål: Kan jeg legge til et lag med syltetøy?
A: Ja – smør et tynt lag med bjørnebær- eller bringebærsyltetøy under frukten for ekstra smak.

Spørsmål: Hvilken størrelse panne skal jeg bruke?
A: En 8x8-tommers firkantet panne fungerer best.

Chef's Recommendation

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