Blackberry Crumb Bars

• 1-1/2 pound Blackberries
• 1/2 cups Sugar
• 1/4 teaspoons Kosher Salt
• 1-1/2 teaspoon Lemon Juice
• 1-1/2 cup All-purpose Flour
• 1 cup Old Fashioned Rolled Oats
• 3/4 cups Light Brown Sugar, Packed
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Freshly Grated Nutmeg
• 1/2 teaspoons Lemon Zest
• 12 Tablespoons Unsalted Butter, Cut Into 1/2 Inch Cubes, Chilled

1. Heat oven to 375u0b0F. Grease an 8 x 8 inch baking pan with butter, line with parchment, leaving an overhang on two sides, and grease again.
2. Add blackberries, sugar and salt to a nonstick pot. Bring to a rapid simmer over medium heat and continue to simmer, stirring occasionally, for about 20 minutes or until juices thicken and become syrupy. Keep in mind that jam will continue to thicken upon cooling. Transfer to a bowl and cool over a wire rack.
3. In a large bowl, combine flour, oats, sugar, spices and zest. Toss in butter. Using a pastry cutter or two knives, cut in butter until coarse crumbs form. The crumbs should stay together when pressed.
4. Add 2/3 of crumb mixture to the bottom of the prepared baking pan. Put remaining crumbs in the fridge. Press crumbs into a compact even layer. Bake 14-16 minutes or until golden brown and firm to the touch. Cool on a wire rack.
5. Spread jam over cooled crust. Sprinkle over remaining crumbs. Bake for 25-35 minutes or until topping is golden brown and filling is bubbling. Cool on a wire rack.
6. Lift sides of parchment to remove bars from pan. Remove and discard parchment. Cut into 16 squares (I cut into 9 for photos) and serve.

blackberries, sugar, ubc, lemon juice, allpurpose, oats, light brown sugar, kosher salt, ground cinnamon, ubc, lemon zest, unsalted butter

Taken from tastykitchen.com/recipes/desserts/blackberry-crumb-bars-3/ (may not work)