for the crust/crumble
- 1–1/2 cups all-purpose flour
- 1 cup rolled (old-fashioned) oats
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup unsalted butter, at room-temperature
- 1/2 cup organic cane sugar
- 1/3 cup (packed) dark brown sugar
- 1 large egg, at
- 1 tsp pure vanilla extract
for the filling
- 1 cup blackberries, halved
- 1 Tbsp organic cane sugar
- 1 Tbsp arrowroot starch¹
- 1/2 cup chopped dried figs
- 2 oz bittersweet chocolate, roughly chopped
- Preheat the oven to 350℉. Line an 8×8-inch pan with parchment paper. Set aside.
- In a small mixing bowl, stir together the blackberries, sugar, and arrowroot until combined. Set aside.
- In a medium mixing bowl, whisk together the flour, oats, baking soda, and salt until combined. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat for another minute.
- Turn the mixer down to low, and add the flour mixture, mixing until just combined.
three quartersof the crumble mixture into an even layer in the bottom of the prepared pan. Top with the blackberries, figs, and chocolate. Top with the remaining crumble mixture.
- Bake for 30 minutes, until the
crumbleis golden brown, and a knife inserted into the middle of the bars comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire baking rack to cool completely. The bars will be easier to slice once they’ve cooled to room-temperature.
¹ Arrowroot starch is my thickener of choice for pies and fruit fillings. Substitute cornstarch as desired.