Source: The Oregon Raspberry and Blackberry Commission

A great way to start the day, or for a quick energy snack.

Servings

1 cooking spray
16 oz fresh blackberries (or frozen, or canned)
2.5 tbsp cornstarch
1 tbsp fresh lemon juice
1 cup Flour, white, unbleached, enriched
1 cup whole wheat flour
2 cup quick cooking rolled oats
1 cup brown sugar
1.25 tsp low sodium baking powder
0.75 tsp salt
0.5 tsp ground allspice
1 tsp ground cinnamon
1 cup Butter, unsalted (or margarine)

1 Set oven temperature to 400 F degrees. Prepare a 9x13x2-inch baking pan by spraying with vegetable cooking spray.
2 Thaw berries if frozen. Warm berries in saucepan until the juices run. (If using canned berries, omit this step and simply drain berries from can, reserving juices.) Reserve one cup of juice, adding water if necessary to make one cup. Combine cooled reserved juice with cornstarch and lemon juice.
3 Cook and stir until thickened. Gently stir in blackberries. Set aside.
4 Combine flour, oats, brown sugar, baking powder, salt and spices. Cut in butter until crumbly. Press 2/3 of mixture into greased baking pan. Bake 15 minutes or until lightly browned. Cool slightly; spread blackberries over this crust. Crumble remaining flour/oat mixture over berry layer and press lightly. Bake 20-25 minutes more, until lightly browned.
5 Cool in pan. Cut into 24 bars.