To call blackberry pie bars insanely delicious fruit cookies is just a massive understatement. First of all, they’re not really cookies. They’re more like the best parts of blackberry pie carefully crafted into the most delectable little cookie bars.
Almost everyone is familiar with those scrumptious little pumpkin pie bars that make an appearance in the fall. Then in the warm weather months, we typically see lemon coconut bars and coconut cream pie bars. Those are fantastic but this little blackberry treats really capture the sweet essence of summer!
Plus, they’re a nice twist on an old classic.
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What I Love About This Recipe
Yummy blackberry bars. Can you say, “Hello perfect summer dessert.” I really, really love summer berries but blackberries happen to be one of my all-time favorite fruits!
- Crunchy shortbread crust
- Sweet crumble topping
- Creamy custard-like filling
How To Make Blackberry Pie Bars Recipe
Whipping up this incredible blackberry cobbler is easy as pie (pun intended)!! All you have to do is bake up the crust, line it with blackberries, and dump the filling in. Sprinkle the crumble on top before sliding it into the oven and presto!
Blackberry Bars Recipe Notes
The top on your blackberry pie bars won’t turn dark brown but that is not indicative of doneness. I’ve included a photo of the top of the bars in the baking pan so you can get an idea for the slight browning/goldening that occurs.
Be sure to let your cookie bars set for at least an hour before slicing them, it’ll give you a cleaner cut. I like eating mine cold, so I leave them in the fridge for a couple of hours before serving.
The recipe can be doubled and made in a 9X13 inch pan. Your yield will obviously depend on the size you cut the bars into. I like to cut them into 16 pieces.
Blackberry Dessert Bars Ingredient Notes
When making the shortbread crust, keep your butter really cold. It’ll give it the proper consistency as it cooks in the oven.
You can also use frozen blackberries if you don’t have access to fresh. Just be sure to defrost and drain them well beforehand or you’ll have unwanted moisture in your filling.
Storing Tips
You’ll want to keep these tasty little babies in the fridge wrapped in cling wrap. If you’re making them for an event the following day, you’d better put them behind something because they will be gone!!
Can You Freeze Them?
I’ve never frozen these blackberry pie bars, but I don’t see why you couldn’t. Just remember the crumble on top probably won’t be crunchy after thawing. I’d also double wrap them before placing them into a freezer-safe bag and slow thaw them in the fridge overnight.
Blackberry Crumb Bars Make Ahead Tips
Let the crust cool completely before adding the filling for these bars. That said, you can make the crust a day ahead or make the entire batch the day before serving. I think they’re best cold but that is totally optional, just like utensils.
How Long Can You Keep This In The Fridge?
These sweet delicious bars will stay fresh and yummy for up to 3 days in the fridge. The thing is, you’ll probably have to hide them, or they’re likely to disappear. I’m speaking from glutinous experience here.
Tools to Make
Serving up a batch of these fruit-laden treats doesn’t require much in the way of special gadgets. Other than an 8×8 baking pan and all the usual measuring utensils, it helps to have a food processor for mixing up the shortbread crust.
Recipe Variations
There are so many different things you can do with these crazy yummy blackberry pie bars. I can’t even list them all but here are a few tasty suggestions.
- You can easily change out the berries for a different type. I really like this with coarsely chopped strawberries or you can make strawberry bars! Enjoy adding lemons and exchange it with blueberries to make lemon blueberry bars. If my berries are really juicy, I spread them out in a single layer on a few sheets of paper towels for a few minutes to absorb any excess moisture.
- Cranberries are perfect for this too, try cranberry bars and cranberry bliss bars. If my berries are really juicy, I spread them out in a single layer on a few sheets of paper towels for a few minutes to absorb any excess moisture.
- If you believe that nuts make everything better, then go for it! I typically don’t add nuts to these bars, but I do make some slammin’ almond joy bars. These babies are better than store bought! If almond joy doesn’t float your boat, then you can always whip up some decadent pecan pie bars that’ll make grandma proud.
- Try some other fruits to try for summer, like peach crumb bars, lemon bars, and coconut bars!
Blackberry Pie Bars
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, very cold, cut into small cubes
Filling:
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup all-purpose flour plus 2 tablespoons
- pinch of salt
- 16 ounces fresh blackberries
Instructions
- Preheat oven to 350 degrees.
- Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray
- Make the crust by adding to the bowl of a food processor the flour, sugar, and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely.
- Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries.
- Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.
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More Cookie Bars Recipes
Here are some other insanely delicious cookie bars recipes you may enjoy!
- Carmelitas – A decadent little treat that calls to people.
- 7 Layer Bars – You’re gonna’ love every scrumptious layer!
- Toffee Bars – Sinfully delicious and super simple.
- Pumpkin Bars with Cream Cheese Frosting – spiced pumpkin flavor complimented by yummy cream cheese icing
- Apple Bars – packed with Granny Smith apples coated with cinnamon
Conclusion
These gorgeous blackberry pie bars take all the best parts of our favorite warm-weather dessert and wrap them up into delicious little cookie bars you can eat with your fingers. It only takes about 20 minutes to throw them together making them doable even on a busy schedule.
Believe me, once you taste them, you’ll keep the recipe right up front where you can grab it quickly – utensils optional!
Source: Rebecca Rather, The Pastry Queen
Hi, this is probably a silly question but I want to be sure before I bake these… I see that the recipe calls for 16 oz of blackberries, but I am not sure if you are talking about volume or weight? If it is 16 fluid ounces, why not say 2 cups, or if it is by weight, 1 pound? I am not sure if there is a default in the recipe publishing world, so please excuse my ignorance if there is!
Cynthia
Hi Cynthia! It’s no problem and I really appreciate you asking that question 😀 For the oz, it’s 1 pound of blackberries. Happy baking!
yummy!
I used blueberries and added vanilla to the filling….
That’s a great idea, Kathleen! Thank you for sharing your tweak 🙂
I made this with a couple of changes added cinnamon and vanilla paste it turned out to be very very good. Definitely something I will make again. It is well worth the effort.
Hi, Karrie! Your version sounds so yummy! I love cinnamon and vanilla too, I might try that as well 🙂 Thank you!
Loved these. A big hit at work too. From other comments, I also reduced the sugar to 1/2 cup in both parts of recipe. Just sweet enough for us. Thanks so much for sharing this delicious treat.
Hi Cheryl! So happy these were a hit for you <3
What’s the best way to store them once cut?
Hey Josh. I always store these in the fridge 🙂