As posted on Dallas Morning News

Ingredients:

• 2 cups fresh blackberries
• 2 tablespoons sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 1 cup all-purpose flour
• 1 cup quick-cooking rolled oats
• 2/3 cup packed brown sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon baking soda
• ½ cup melted butter

In a medium saucepan, combine 2 cups fresh blackberries (or raspberries), 2 tablespoons sugar (or more to taste), 2 tablespoons water, 1 tablespoon lemon juice and ½teaspoon cinnamon.

Bring to a boil. Reduce heat and simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.

Preheat oven to 350 F. In a mixing bowl, stir together 1 cup all-purpose flour, 1 cup quick-cooking rolled oats, 2/3 cup packed brown sugar, ¼teaspoon cinnamon and 1/8 teaspoon baking soda. Stir in ½cup melted butter until thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2-inch pan. Bake 20 to 25 minutes.

Remove from oven and carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for an additional 20 to 25 minutes, or until topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18 bars.