Food and Recipes Desserts Blackberry-Oat Crumble Bars Recipe Be the first to rate & review! These ooey-gooey treats taste like a twist between blackberry cobbler and a bar cookie. The recipe, which was created by the chefs at Blackberry Farm, an award-winning luxury hotel and resort in eastern Tennessee, is a wonderful way to show off tangy, in-season blackberries. Make this recipe in the height of summer, when berries are at their best. The crust recipe, made with light brown sugar, rolled oats, flour, and butter, doubles as a streusel topping that toasts up beautifully in the oven. (The crust can be made a day in advance. Press it into the pan, cover with plastic wrap, and refrigerate.) The filling, a simple take on blackberry jam, can also be made a day in advance. Warm the mixture on the stovetop or microwave before pouring over the crust to make sure it spreads evenly. "These oat bars are a Blackberry Farm classic," says Sarah Steffan, executive chef of The Dogwood restaurant at Blackberry Farm. "The recipe changes a lot with the seasons—we do it with peaches, strawberries, apples, you name it. The secret? Lots of butter." By Blackberry Farm Blackberry Farm Tucked in the foothills of the Great Smoky Mountains, Blackberry Farm is one of America's greatest hidden treasures. Its 4,200 acres have been a mountain haven and tranquil escape for family, friends, and guests for more than 80 years as it evolved into a luxurious resort of breathtaking scenery, decadent cuisine and pleasurable pastimes. Today, it is one of America's most celebrated intimate luxury hotels. Southern Living's editorial guidelines Published on July 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Helen Norman; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairns Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 24 serves Ingredients Crust 6 cups regular rolled oats 2 1/4 cups packed light brown sugar 2 1/4 cups all-purpose flour 2 cups unsalted butter, melted, plus more for pan 1 teaspoon kosher salt 1 teaspoon baking soda Filling 9 cups fresh blackberries 1 cup granulated sugar 1/2 cup fresh lemon juice (from 3 lemons) 1/4 cup cornstarch Directions Prepare the Crust: Preheat oven to 350°F. Stir together oats, brown sugar, flour, butter, salt, and baking soda. Remove 3 cups of the oat mixture, and set aside. Press remaining oat mixture in an even layer in an aluminum foil-lined and buttered 12- x 17-inch rimmed baking sheet. Bake in preheated oven until golden brown, about 20 minutes. Cool completely, about 30 minutes. Prepare the Filling: Stir together blackberries, sugar, lemon juice, and cornstarch in a large saucepan. Cook over medium, stirring occasionally, until syrup thickens and is bubbly, about 8 minutes. Pour over prepared Crust, and crumble reserved 3 cups oat mixture evenly over Filling. Bake at 350°F until topping is golden brown, 30 to 35 minutes. Cool completely, about 2 hours. Cut into 24 pieces. Rate it Print