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Ingredients
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- 1 1/2 cups all-purpose flour (can substitute gluten-free)
- 1 1/2 cups uncooked quick-cooking oats (can substitute gluten-free)
- 1 cup firmly packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups fresh blackberries
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9 inch baking pan.
- Toss blackberries with granulated sugar and cornstarch, and set aside.
- Mix flour, oats, brown sugar, baking soda, salt, and pecans until blended.
- Add softened butter to dry mix and beat until crumbly.
- Spoon half of the mixture into the pan to form a base.
- Layer blackberries over the base and top with remaining mixture.
- Bake for 30-35 minutes until golden brown.
- Cool in the pan and slice into squares.
Notes
Ensure butter is room temperature for better mixing.
Avoid overmixing to keep a crumbly texture.
Consider adding lemon juice to blackberries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 30