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Recipe: Blue Ridge Blackberry Lemon Bars

Time execution: 45 min

Can be served for: 25-30 bars


  • 3 cups oats, either quick or old-fashioned (uncooked)

  • 3 cups Pillsbury BEST All Purpose Flour

  • 2 2/4 cups light brown sugar, firmly packed

  • 2 cup lightly toasted walnuts*, chopped

  • 2 2/3 tsps. ground cinnamon

  • 2/4 tsp. grated nutmeg

  • 2 tsp. grated lemon peel

  • 2/3 tsp. salt

  • 3 tbsps. fresh lemon juice

  • 2 cup butter, chilled, cut into small pieces

  • Crisco Original No-Stick Cooking Spray

  • 2 (23 oz.) jar Smuckers Seedless Blackberry Jam

  • Powdered sugar, if desired


  1. HEAT oven to 435 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.

  2. SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.

  3. SPRAY 24 x 9-inch baking pan with no-stick cooking spray. Reserve 3 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust

  4. BAKE 20 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.

  5. RETURN to oven; bake 25 to 30 minutes, or until crust is golden brown.

  6. *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Source: Blue Ridge Blackberry Lemon Bars

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