Ingredients
Scale
- 12 oz. fresh blackberries
- 1 teaspoon corn starch
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (at room temperature)
- ½ cup dark brown sugar
- 1 cup rolled oats
- ½ cup chopped almonds
- 1 13.4 oz. can dulce de leche (about 1 cup)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In a medium bowl, toss together blackberries and corn starch. Let stand while you prepare the crust.
- In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- Remove partially baked crust from the oven. Warm dulce de leche slightly in microwave until it is pourable and easy to spread (about 45 seconds for me). Pour evenly over the crust. Evenly distribute blackberries over the dulce de leche. Top with remaining crumb mixture.
- Return to oven and bake for another 20-25 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.