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 3/4 cups) all-purpose flour
- 100 grams (1 cup) old-fashioned oats
- 165 grams (3/4 cups) packed light brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 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