Blackberry Pistachio Crumble Bars Recipe
Introduction
These Blackberry Pistachio Crumble Bars combine a buttery, nutty crust with a sweet and tangy blackberry filling. Perfect for a snack or dessert, they bring a delightful balance of flavors and textures in every bite.
Ingredients
- 1 1/2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1 1/4 cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 1/2 cup roasted, salted pistachios, coarsely chopped
- flaky sea salt, optional
- 12 ounces blackberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- pinch of salt
Instructions
- Step 1: Preheat your oven to 350℉. Spray an 8×8 square metal or glass baking dish with nonstick spray, line with parchment paper, and spray again. Set aside.
- Step 2: In a medium mixing bowl, whisk together the oats, flour, cinnamon, baking soda, and salt until combined.
- Step 3: In a separate large bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth. Add the dry ingredients to the wet, mixing with a rubber spatula to combine. Fold in the chopped pistachios.
- Step 4: Let the dough sit for 5 minutes to allow the flour to absorb the wet ingredients. If the dough seems too loose after this, add an additional tablespoon of flour at a time until it resembles a wet sand consistency. Set aside.
- Step 5: In a medium bowl, stir together the blackberries, cornstarch, sugar, lemon juice, and a pinch of salt until combined. If some blackberries are large, cut or mash them with a spoon for a more uniform filling. Set aside.
- Step 6: Press a little over half of the crumble mixture into the bottom of the prepared pan, creating an even and smooth crust. Spread the blackberry mixture evenly over the crust.
- Step 7: Crumble the remaining crumble mixture over the blackberry layer.
- Step 8: Bake for 35 minutes, or until the crumble is golden brown and the center is set. If desired, finish with a few pinches of flaky sea salt. Let cool completely before cutting into bars.
Tips & Variations
- For a nut-free version, omit the pistachios or substitute with sunflower seeds.
- Use fresh or frozen blackberries; if using frozen, thaw and drain excess juice before mixing.
- Add a teaspoon of lemon zest to the blackberry filling for extra brightness.
- Press the crust firmly for a denser base, or keep it looser for a more crumbly texture.
Storage
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the oven or microwave to soften before serving, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other berries instead of blackberries?
Yes, you can substitute blackberries with blueberries, raspberries, or a mixed berry blend. Adjust the sugar slightly based on the sweetness of the berries.
Are these bars gluten-free?
This recipe uses gluten-free oats but regular all-purpose flour. You can replace the flour with a gluten-free flour blend to make the bars completely gluten-free.
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Blackberry Pistachio Crumble Bars Recipe
- Total Time: 50 minutes
- Yield: 9 bars (3×3 grid) 1x
- Diet: Gluten Free
Description
These Blackberry Pistachio Crumble Bars combine a buttery, nutty oat base with a vibrant blackberry filling, topped with a crunchy pistachio crumble. Perfect for a summery dessert or a delightful snack, these bars are gluten-free and bursting with fresh flavors.
Ingredients
Scale
Base and Crumble
- 1 1/2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1 1/4 cups + 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 1/2 cup roasted, salted pistachios, coarsely chopped
- Flaky sea salt, optional
Filling
- 12 ounces blackberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the Pan: Preheat your oven to 350℉ (177℃). Spray an 8×8 inch square metal or glass baking dish with nonstick spray, line it with parchment paper, then spray again. Set aside to ensure easy bar removal after baking.
- Make the Crumble Base: In a medium mixing bowl, whisk together the oats, all-purpose flour, cinnamon, baking soda, and salt. Separately, in a large bowl, whisk the melted butter, light brown sugar, and vanilla extract until smooth. Add the dry ingredients to the wet mixture, stirring with a rubber spatula until combined. Fold in the chopped pistachios. Let the dough rest for 5 minutes to allow the flour to absorb moisture. If the dough is too loose, gradually add more flour, one tablespoon at a time, until it has a wet sand consistency.
- Prepare the Blackberry Filling: In a medium bowl, gently mix the blackberries with cornstarch, sugar, lemon juice, and a pinch of salt. For consistency, cut or mash larger blackberries with a spoon to create a uniform filling.
- Assemble the Bars: Press just over half of the crumble mixture evenly into the prepared baking dish to form a smooth crust. Spread the blackberry filling evenly over the crust. Crumble the remaining crumble mixture evenly over the filling as a topping.
- Bake: Bake in the preheated oven for 35 minutes, or until the crumble topping is golden brown and the blackberry filling is set. Once baked, sprinkle with flaky sea salt if desired.
- Cool and Serve: Allow the bars to cool completely in the pan to firm up before cutting into squares and serving.
Notes
- If the crumble dough is too wet, add extra flour one tablespoon at a time until the texture resembles wet sand.
- Using a parchment-lined pan ensures the bars come out cleanly and easily.
- Flaky sea salt on top adds a nice contrast to the sweetness but is optional.
- For best results, let bars cool fully to set the filling before slicing.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry crumble bars, gluten free dessert, pistachio bars, oat crumble bars, berry dessert bars
