Lemon-Thyme Blackberry Crumb Bars

lemon thyme blackerberry crumb bars

These beauties are so delicious and pretty darn easy to make! While the recipe might be pretty basic, adding LEMON-THYME really kicks it up a notch!  The flavor is definately not over-powering, but does add a nice savory/tart aspect! Lemon goes perfectly with berries of any kind and it’s amazing how much lemon flavor comes from this herb! I even “slap” some and add it to beer for a nice little zing of flavor!  (slapping is literally slapping the herb between your hands…it releases the oils of the herb, without bruising it!)

I hope you will try this out and let me know what you think!


Lemon-Thyme Blackberry Crumb Bars*



  • 3 cups quick oats
  • 1 1/8 cup, packed light brown sugar
  • 1 1/2 cups ap flour
  • 1 cup unsalted butter, melted, plus more for pan
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 3 tsp. fresh lemon-thyme leaves (removed from stem)


  • 6 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/8 cup, plus 1 TBS. cornstarch


Preheat oven to 350*

Line a 9X12 inch baking dish with foil, making sure to go completely up and over the sides and in the corners.  Butter inside of foil lined baking dish completely.  Set aside and prepare crust.

Stir together oats, brown sugar, flour, butter, thyme, salt and soda.  Remove 1 1/2 cups of mixture and set aside. Press remaining mixture into the bottom of prepared dish in an even layer.  Bake in preheated oven for approx. 20 minutes or until golden brown.  Cool completely.

Meanwhile, stir blackberries, sugar, lemon juice and cornstarch in a large saucepan or skillet.  Cook over medium heat, stirring occasionally, until syrup thickens and is bubbly, about 6-8 minutes.  Pour over prepared crust and sprinkle remaining crumble mixture over berry mixture.  Bake at 350* until crust is golden brown, roughly 30 minutes.  You may want to place a piece of foil or oven protector under dish as berry syrup may bubble over edges while cooking.   Cool completely and then refrigerate for 4 hours.  Makes 18 squares.  You can also choose to serve warm as a cobbler.  Ice cream is always welcome too!!


*adapted from southernliving.com

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