You’ll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
It’s THAT time of the summer when fresh berries are making their annual appearance all around the Pacific Northwest. The other day I picked 4 quarts of fresh blackberries that were growing wild in our neighborhood, and made these fantastic tasting Blackberry Pie Bars! It’s nice to pick wild blackberries (for FREE), and then use them to create a special “something” that my husband and I can enjoy AND I can give to others.
This recipe makes 24 bars, so I kept a few for us, then gave away 2 big plates of them to our sons and another friend. The Blackberry Pie Bars are delicious; they do taste like you’re eating a piece of pie!
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How To Make Blackberry Pie Bars
Place flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse these together a couple times to mix. *Don’t have a food processor? No problem… just use a hand held pastry blender.
Add egg, butter, and vanilla extract to the mixture. Pulse again until the mixture is crumbly (and the butter is in small pieces).
Put half of the crumbly dough into a prepared 13×9 inch pan. (either sprayed with non-stick spray, OR in a 13×9 pan that is covered with parchment paper with paper hanging over the edges.
This is what I do, and it makes lifting the entire pan of bars out very easy, once cooled!) Pack down the crumbs with your hands, until it forms a solid crust.
In a large bowl, combine 1/2 cup sugar, cornstarch and lemon juice. Add the fresh blackberries, and stir gently until the berries are coated.
Evenly spoon out the blackberry mixture over the crust.
Sprinkle the remaining half of the crumb mixture over the top of the berries, to cover the surface of the bars.
Bake The Blackberry Pie Bars
Bake in a preheated 375 degree oven for 45 minutes, or until the crumb topping is lightly browned. When done, remove the pan from the oven. Let the blackberry pie bars cool completely, while still in the pan.
Once cool, if using parchment paper, lift out the entire pan of bars. Pull paper away from the sides of the dessert. If not using parchment paper, let blackberry pie bars cool completely, then cut.
The best way I have found to make even cuts is by using my pizza cutter! Make 4 cuts lengthwise, then make 6 cuts the other direction, for a total of 24 bars.
Here… I saved one of the blackberry pie bars for YOU! Go ahead… you KNOW you want a bite, right? You’re welcome! Sure hope you enjoy every bite of it!
Have a great day! Think of ways you could bring joy or encouragement into someone’s life today… and be intentional about considering just how much you and I have to be grateful for.
Looking For Other Bar Cookie Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few scrumptious bar cookie recipes on my blog, including:
- Chocolate Pecan Pie Bars
- JB’s Best Brownies
- Strawberry Rhubarb Dream Bars
- Chocolate Peanut Butter Frosted Krispy Bars
- Triple Chip Bar Cookies
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Recipe Source: http://www.thenovicechefblog.com/2013/07/blackberry-pie-bars/
You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar (divided)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Zest and juice from 1 lemon (divided)
- 1 cup (2 cubes) cold butter (cut into 1 inch slices)
- 1 large egg
- 2 teaspoons vanilla extract
- 4 cups fresh blackberries
- 4 teaspoons cornstarch
- Before beginning, preheat your oven to 375 degrees. Line a 9x13 pan with parchment paper and spray the bottom. Make sure to leave parchment paper extended over the edges, so you can lift out the entire pan of bars once cooled. (If not using parchment paper, simply spray baking pan with non-stick spray).
- Place flour, 1 CUP of the sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse a couple times to mix. Add egg, butter, and vanilla extract. Pulse the mixture until dough gets crumbly (and butter is size of small peas).
- Put HALF of the dough mixture into the baking pan. Pat down with fingers to form a solid crust. Set aside the rest of the mixture to use for the crumb topping.
- In a large mixing bowl, combine the rest of the sugar, cornstarch and lemon juice. Add the blackberries, and stir gently to fully coat berries. Spoon the blackberries over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the berries.
- Bake at 375 degrees for 45 minutes (or until the topping is golden brown). Remove to a wire rack. COOL COMPLETELY before lifting the bar cookies out of the pan (using the parchment paper).
- Cut into serving sizes. (It is easy to cut into bars if you use a pizza cutter!) Enjoy!
I cut the bars lengthwise into 4 sections, then cut 6 pieces in each section, for a total of 24 bars (each about 2 inches)
Here’s one more to pin on your Pinterest boards!
