Homemade Blackberry Pie Bars layer a buttery brown sugar cookie-like base with fresh juicy blackberries and a crumble topping. This quick and easy recipe is ready in under 1 hour using one mixture for the crust and topping.
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I love making fresh fruit pies in the summer, but sometimes the heat is unbearable, so I want something quick and easy but with the same delicious flavors. These blackberry pie bars are exactly that. No need to mix a pie crust. Instead, in 15 minutes, you’ll have the crust, crumble topping, and filling layered into a pan and ready for baking.
The combination of a buttery brown sugar crust and crumble topping with the simplicity of the blackberry filling is irresistible. If you’re like my family, one bar isn’t enough. These bars use a 9x9-inch pan, perfect for a weeknight treat, so you’ll have enough for the whole family with some leftovers.
If you have extra blackberries (we always do after picking them at our local farm), you might also enjoy an easy peach blackberry crisp or a layered blackberry cake with lemon cream filling!
Recipe Ingredients
Nothing complicated here! Just simple staple baking ingredients plus some fresh berries and lemon that transform into these delightful blackberry bars. Here’s what you’ll need:
- All-purpose flour: Standard, all-purpose flour will do the trick. I always use unbleached and unbromated flour (King Arthur flour is my go-to!).
- Oats: Stick with old-fashioned rolled oats, not quick oats.
- Sugar: For the crumble, use light or dark brown sugar (darker sugar adds more of a caramelized flavor). You’ll also need some granulated sugar to sweeten the filling.
- Spices: Cinnamon and nutmeg add a warm and cozy flavor to the crust and topping.
- Salt: You only need ½ teaspoon. It enhances the flavors of the other ingredients in the crust and crumble.
- Unsalted butter: Using unsalted butter allows you to control the salt in your bars. Make sure your butter is COLD. If you use salted butter, reduce the amount of salt to ¼ teaspoon.
- Lemon: We’re adding zest and a bit of juice to the filling for a nice pop of flavor. I find using a microplane zester gets the ideal fine texture.
- Blackberries: I prefer using fresh blackberries, but you can substitute with frozen. Just thaw them completely and drain any excess liquid. If your berries are large, just give them a rough chop.
How To Make Blackberry Pie Bars
Before you begin: Preheat the oven to 350°F/177°C. Line a 9x9-inch baking pan with parchment paper and read the recipe from start to finish.
Step One: Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
Step Two: Use a pastry blender or a food processor to cut the butter into the dry ingredients until it resembles a coarse meal.
Step Three: Mix the blackberries, sugar, flour, lemon juice, and lemon zest to make the filling.
Step Four: Press half of the crumble mixture into the prepared pan.
Step Five: Spread the filling evenly over the crust.
Step Six: Crumble the remaining oat mixture over the blackberry layer and bake for 30-35 minutes.
Expert Tips
My favorite part of this recipe is that it uses one mixture for the crust and crumble topping (just like these raspberry bars). So simple! To make the best bars every time, follow these tips:
- Weigh your ingredients. Using a digital kitchen scale takes the guesswork out of measuring and gives consistent results.
- Select ripe blackberries. Pick ones that are plump and firm to the touch. Blackberries do not ripen after they are picked, so select the tastiest ones!
- Use COLD butter. This is key! It’ll ensure your mixture is crumbly and doesn’t melt together like a cookie. If the butter becomes too warm while mixing, pop the mixture in the freezer for 10 minutes to chill.
- Even layering. Make sure to spread the filling into an even layer and crumble the dough evenly over the blackberries to ensure even baking for the perfect bars!
The Best Way To Slice Blackberry Bars
Chilling these blackberry crumble bars first makes slicing them into perfect squares much easier. The cooled bars mean the filling is set, and you can cut them without a mess.
Once you remove your bars from the oven, transfer the hot baking pan to a wire rack to cool for about 30 minutes. Then, place the baking pan, uncovered, into the fridge and chill for about 1 hour before slicing.
Note: If you don’t want to wait for the bars to cool you can slice them after cooling on a wire rack. They will be more gooey (and delicious with a big scoop of vanilla ice cream!).
Want to Serve a Crowd?
You can! Double the recipe and use a 9x13-inch baking pan lined with parchment paper. You’ll need to add some additional time to the baking (about 10-15 minutes).
Storage Tips
Keep these blackberry pie bars (completely cooled) in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze any extra bars in a freezer-safe container for up to 3 months. When your craving hits, let them thaw overnight in the fridge or set them on the counter for 1-2 hours.
More Recipes You'll Love
I hope you love these Blackberry Pie Bars as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Blackberry Pie Bars
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
Homemade Blackberry Pie Bars layer a buttery brown sugar cookie-like base with fresh juicy blackberries and a crumble topping. This quick and easy recipe is ready in under 1 hour using on mixture for the crust and topping.
Ingredients
Crust and Crumble Topping
- 228 grams (1 ¾ cups) all-purpose flour
- 100 grams (1 cup) old-fashioned oats
- 165 grams (¾ cups) packed light brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 226 grams (1 cup) cold unsalted butter, cubed
Blackberry Pie Bars Filling
- 340 grams (12 ounces) fresh blackberries
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- Zest from 1 lemon
Instructions
- Preheat the oven to 350°F/177°C. Line a 9×9-inch baking pan with parchment paper so that it hangs over the sides. Set aside.
- For the crust and crumble: In a large bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt. Using a food processor, pastry blender, or two knives, cut cold butter into the mixture until it resembles a coarse meal.
- For the filling: In a medium bowl, combine the blackberries, sugar, cornstarch, lemon juice, and lemon zest.
- Press half of the oat mixture evenly into the bottom of the prepared pan.
- Spread the blackberry mixture over the crust into an even layer.
- Crumble the remaining oat mixture over the blackberry layer.
- Bake for 30-35 minutes, or until the blackberries are bubbling and the crumble is lightly golden brown.
- Transfer the baking pan to a cooling rack and cool until room temperature. Refrigerate for at least 1 hour before cutting and serving.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezer: Store in a freezer-safe container for up to 3 months. Allow to thaw overnight in the fridge door set the bars on the counter for 1-2 hours before serving.
Make-ahead: You can make the crust and topping up to 3 days in advance and store it in the refrigerator. You can also store it in a freezer-safe container or bag in the freezer for up to 3 months.
Blackberries: You can use frozen blackberries instead. Thaw and pat dry to remove excess moisture before using.
Double Batch: This recipe can be doubled and baked in a 9x13-inch pan lined with parchment paper. Bake for 40-45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brownies & Bar
- Method: Baking
Carissa says
I can never resist a crumble topping! This was absolutely delicious! We picked a ton of blackberries this past weekend, so I was so excited to turn them into these blackberry pie bars. They were so fruity & buttery & perfect! <3
Maria Pagiotas says
Hi Carissa!! So happy you enjoyed these bars!! They're so fun to make with freshly picked blackberries!!
Emily says
A delicious summer recipe. I love how easy these were to make with one mixture for the crust and the topping!
Maria Pagiotas says
Hi Emily! So happy you loved this recipe! One of my favorites in the summer when I'm short on time for that exact reason 🙂