Lemon and Blackberry Crumb Bars

lemon and blackberry crumb bars Dessert
Lemon and Blackberry Crumb Bars
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 18

A yummy everyday or special-occasion treat, these Lemon and Blackberry Crumb bars are made with fresh blackberries. MORE+ LESS-

Bree Hester
Created February 27, 2012
Gold Medal Flour
Make with
Gold Medal Flour


cup butter, softened
cup packed brown sugar
1 1/3
cups Gold Medal™ all-purpose flour
cup quick-cooking or old-fashioned oats
teaspoon baking powder
teaspoon salt
can (14 oz) sweetened condensed milk (not evaporated)
teaspoon grated lemon peel
cup fresh lemon juice
pint (2 cups) fresh blackberries


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  • 1
    Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
  • 3
    In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
  • 4
    Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

Expert Tips

  • These bars freeze very well. Wrap bars individually in plastic wrap, place in a freezer bag and store in the freezer.
  • Blueberries and raspberries are delicious substitutes for the blackberries.

Nutrition Information

No nutrition information available for this recipe

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