Tips for Making the Best Blackberry Crumble Bars
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Use parchment for easy removal and clean cuts.
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Fresh or frozen blackberries work — thaw and drain if frozen.
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Press the base firmly so it holds together after baking.
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Don’t skip the almond extract — it adds amazing flavour depth.
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Let bars cool completely before slicing.
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Use lemon juice to brighten the berry flavour.
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For extra crunch, add chopped almonds to the topping.
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Double the recipe for a 9x13 pan if feeding a crowd.
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Store in an airtight container for up to 4 days.
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Serve slightly warm with ice cream for a cozy dessert.
Serve It With Suggestions
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Vanilla ice cream or whipped cream
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Cup of hot coffee or tea
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Fresh mint leaves
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Drizzle of honey or maple syrup
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Glass of chilled milk
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Yogurt for breakfast-style pairing
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Sprinkle of cinnamon sugar
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Dusting of powdered sugar
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Berry compote on the side
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Lemon zest for extra brightness
FAQ's
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.
