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Preheat the oven to 350F and grease an 8×8 baking pan. Line all sides with parchment paper and set aside.
In a medium bowl, mix together the flour, oats, brown sugar, baking powder, and salt.
Pour in the melted butter and mix to combine. It should turn very crumbly but not too dry.
Press about ⅔ of the mix into the bottom of the baking pan.
Tightly pack the crust and bake for 10 minutes. Place the remaining crumble in the refrigerator.
While the crust bakes, make the filling.
In a bowl, add ¾ cup raspberries, ¾ cup blackberries, and brown sugar. Give the berries a rough mash, making sure to mash each berry at least once with a fork.
Then mix in the cornstarch, zest, lemon juice, vanilla, and preserves.
Pour the filling over the prebaked crust and scatter the remaining berries on top.
Top with the rest of the crumble and bake for 30-35 minutes. The surface should look slightly darker and the edges will be a tiny bit bubbly.
Allow the bars to cool at room temperature for about 90 minutes or in the refrigerator for about half that time.
Then lift out of the pan, slice, and enjoy!