Fresh Blackberry Crumble Bars

In a saucepan, gently combine the fresh blackberries, blackberry jam, white sugar, cornstarch, and 1/8 teaspoon of kosher salt. (Prep time: 5 minutes)

Place the saucepan over medium-high heat, stirring constantly until the mixture begins to bubble and thicken. Reduce the heat to medium and continue to stir occasionally for about 7-10 minutes, ensuring the mixture doesn't stick to the bottom. (Cook time: 15 minutes)

Once the blackberry mixture has reached a jam-like consistency, remove it from the heat and set aside to cool slightly. (Cooling time: 10 minutes)

Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly spray the parchment paper and the exposed sides of the pan with cooking spray. (Prep time: 10 minutes)

In a large mixing bowl, combine the quick-cooking oats, flour, light brown sugar, sliced almonds, cinnamon, baking soda, and the remaining 1/4 teaspoon of kosher salt. Stir well to ensure all ingredients are evenly distributed. (Prep time: 5 minutes)

Drizzle the melted butter over the dry ingredients. Toss and stir until the mixture forms a crumbly texture, with the flour and oats fully incorporated. (Prep time: 5 minutes)

Press 2 cups of the crumble mixture firmly into the prepared baking pan, using your fingertips or the bottom of a measuring cup to create a compact and even crust. (Prep time: 5 minutes)

Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool for 5 minutes. (Bake time: 15 minutes)

Pour the cooled blackberry filling evenly over the pre-baked crust. Sprinkle the remaining crumble mixture evenly over the blackberry filling. (Prep time: 5 minutes)

Return the pan to the oven and bake for approximately 40 minutes, or until the topping is golden brown and the blackberry filling is bubbly and heated through. (Bake time: 40 minutes)

Remove the baked bars from the oven and let them cool completely in the pan for 1-2 hours. (Cooling time: 1-2 hours)

Once completely cooled, use the parchment paper overhang to carefully lift the bars out of the pan. Cut into 9 equal servings and serve at room temperature. Refrigerate any leftover bars to maintain their texture and flavor.