I have some really big decisions I am making lately. Should I or should I not chop my hair off? Should I visit family and friends back east in July or August? Should I make a mango or a watermelon margarita? Maybe go all crazy and add some jalapeno? Ya know, those lazy crazy hazy days of summer kinda questions. Go ahead, hate me. Because you’re gonna love me after you try these blackberry thyme crumble bars.
That’s right. Blackberry & thyme. Together. In a crumble. But really it’s like a pie that you can eat with your hands. And we all know food is more fun when you can hold it.
have to say that the inspiration for a crumble bar comes from an Insta-interaction I had with a fellow blogger from KitchenBeet after I posted a pic of rhubarb from my strawberry rhubarb crisp and told me how she had just made crumble bars with rhubarb. I was intrigued.
And these blackberry thyme babies were born.
Why do we love these?
They scream summer. YAY!
They’re hand holdable pies. Double YAY!
They have little added natural sugar.
They’re the perfect texture.
They get better with age.
Blackberry thyme crumble bars
3 c. washed blackberries
1.5 tbsp. chopped thyme + 1/2 tbsp.
1-2 tbsp. honey or maple syrup
1 tbsp. lemon juice
1 tbsp. arrowroot powder
1 tsp. lemon zest
3/4 c. almond meal
3/4 c. oats (certified gluten free if intolerant) + 1/4 c. for topping
2 tbsp. coconut flour (or oat flour)
1 tbsp. coconut oil
4-5 large soft pitted Medjool dates (soak in warm water for 10 minutes to soften)
1 tsp. vanilla extract
1/2 tsp. sea salt
1/2 tsp. cinnamon
Pre-heat oven to 375˚F. Line an 8×8 baking pan with parchment paper.
For the filling, mix together the ingredients for the blackberry filling except the + 1/2 tbsp. chopped thyme in a medium bowl and set aside.
For the crumble, place all ingredients except for the +1/4 c. oats for topping in a food processor and mix until well combined. Remove 1/2 c. of this mixture and toss in a bowl with +1/4 c. oats and set aside. Press remaining mixture evenly into bottom of a pan. Place blackberry filling evenly over the crust. Top with remaining thyme and crumble mixture.
Bake for 35-40 minutes, until fruit is bubbling. Remove from oven and cool. Cut into squares and serve. I refrigerated mine and they were amazing a few hours later. Waiting is worth it!