Blackberry Almond Streusel Bars are the perfect sweet treat for any gathering. In this recipe, a quick buttery crumb mixture of oats, almonds and sugar is pressed into a pan and partially baked, spread with seedless blackberry jam, sprinkled with fresh blackberries and reserved crumb mixture before baking once more until golden. Yields 12 to 18 bars depending on how you cut them.
Looking for a simple dessert recipe that will feed a small crowd?
I’ve got you. Because these blackberry almond streusel bars are it! And bonus! it’s quick and easy.
Years ago, I made a similar strawberry version and have been thinking of switching things up and using blackberries instead. Then made a last minute decision to throwing some almonds into the crust. Because almonds and blackberries are a match made in heaven.
The results? a deliciously crisp yet melt-in-your-mouth dessert bar.
To Make These Blackberry Almond Streusel Bars You will Need:
- old fashioned rolled oats – Adds a chewy texture to the bars.
- unbleached all-purpose flour – Helps bind the mixture.
- sliced almonds – Will lend crunch and add a nutty component to this recipe.
- granulated (white) sugar – Adds sweetness to the streusel.
- light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the streusel when baked.
- baking powder – Typically you don’t see this in streusel but keeps the crust tender.
- baking soda – Similar the ingredient listed above, you don’t see this in streusel but can aid in browning.
- fine salt – This balances out the sweetness. Never leave out the salt in a recipe.
- ground cinnamon – Adds warmth and depth to the streusel.
- cold unsalted butter – This is what binds the streusel together so you get those crisp buttery lumps of streusel.
- seedless blackberry jam – Adds a layer of sweetness and acts as a filling of sorts.
- lemon zest – Brightens up the blackberry jam mixture with citrusy notes.
- lemon juice – Adding this will add flavor, thin out the jam a smidge making it more spreadable.
- vanilla extract – Enhances the flavor of the blackberry jam filling.
- almond extract – Also enhances the flavor of the filling and accentuates the almonds in the streusel.
- fresh blackberries – These will pop through the streusel adding texture and flavor.
Preheat your oven to 350°.
In a large mixing bowl, measure and add 1-1/2 cups old-fashioned rolled outs, 1-1/2 cups unbleached all-purpose flour, 1/2 cup sliced almonds, 3/4 cups both granulated and light brown sugars, 1 teaspoon baking powder, 1/2 teaspoon baking powder, 1/2 teaspoon soda, 1/2 teaspoon fine salt and 1/2 teaspoon ground cinnamon.
Stir to combine.
Add in 2 sticks cold unsalted butter.
Use a pastry cutter to blend the flour mixture into the butter.
Doing this will also crush the almonds a little.
Once you’ve made the streusel, reserve 1-1/2 cups and refrigerate until ready to use.
Dump the remaining streusel crumb mixture into the bottom of a 10×15 jelly roll pan.
Use the flat side of a glass or measuring cup to press the crust into the pan. Partially bake the crust on the middle rack of your preheated oven for 10 minutes rotating the pan halfway through. Remove and set off to the side.
Meanwhile, add 6 ounces seedless blackberry jam into a saucepan along with lemon zest and the juice of 1/2 a small lemon.
Heat on medium-low, stirring until warmed and thinned out. Remove off of the heat and stir in 3/4 teaspoon pure vanilla extract and 1/2 teaspoon almond extract.
Pour the warmed blackberry jam over the crust.
Spread evenly and top with 12 ounces blackberries. Cut the berries in half if they are large.
Top with the reserved streusel topping.
Continue baking on the middle rack for 20 to 22 minutes, rotating halfway through baking.
Remove and let cool slightly.
I wish you could smell this.
Extremely easy to eat as is, but more messy and yet extra delicious served with vanilla ice cream.
Click Here for more recipes featuring blackberries!
Blackberry Almond Streusel Bars
Yields 12 to 18 bars depending on how you cut them.
- 1½ cups old fashioned rolled oats
- 1½ cups unbleached all-purpose flour
- 1/2 cup sliced almonds
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt sea or himalayan
- 1/2 teaspoon ground cinnamon
- 1 cup cold unsalted butter
- 6 ounces seedless blackberry jam
- 1 small lemon zested
- 1/2 small lemon juiced
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 12 ounces fresh blackberries halved if large
Preheat your oven to 350°.
In a large bowl, measure and add oats, flour, almonds, sugars, baking powder, baking soda, salt and ground cinnamon. Stir to combine.
Add in the cold butter and use a pastry blender to cut the butter into the dry ingredients until you get a coarse crumb. Reserve 1½ cups of this crumb mixture and refrigerate until ready to serve.
Transfer the remaining crumbs mixture to a 10×15 jelly roll pan and use the flat side of a measuring cup or glass to firmly press this mixture flat.
Bake on the middle for 10 minutes, rotating halfway through.
Meanwhile, combine the jam, lemon zest and juice in a small sauce pan. Heat on medium-low, stirring until the jam is smooth and pourable. Remove off the heat and add in vanilla and almond extracts.
Pour the jam mixture over the partially baked crust and spread evenly. Top with blackberries and reserved crumb mixture.
Return pan to your oven and bake for 20 to 22 minutes, rotating halfway through to ensure even browning.
Remove and let cool. Cut and serve as is or with ice cream.