1 1/2 cup old-fashioned oats
1 1/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
12 tablespoon butter, melted
1 cup fresh Driscoll's Blackberries
1/3 cup Blueberry preserves
2 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel
Juice of half a lemon
Heat oven to 350°F. In a large bowl, combine oats, 1-1/4 cups flour, sugar, and butter. Mix until crumbly. Reserve 1 cup oat mixture for topping.
Press remaining oat mixture evenly onto bottom of ungreased 9-inch square baking pan.
Bake 13 to 15 minutes or until light golden brown. Cool slightly on wire rack.
In a medium bowl, combine blackberries, preserves, 2 teaspoon flour, lemon peel and juice and mix gently.
Spread evenly over crust to within 1/2 inch of edges. Sprinkle with reserved oat mixture, patting gently.
Bake 20 to 22 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.