Blackberry Pie Bars (Edit recipe)

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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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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 16

Ingredients

Crust and Crumble Topping

1.75 cups All Purpose Flour
1 cup Old Fashioned Oats
0.75 cups Light Brown Sugar, packed
2 tsp Ground Cinnamon
0.25 tsp Nutmeg
0.5 tsp Salt
1 cup Unsalted Butter, cold and cubed

Blackberry Pie Bars Filling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	240
Fat:	12 g
Carbohydrates:	28 g
Protein:	8 g
Cholesterol:	30 g
Sodium:	68 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.