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.
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.
- 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.
More Dessert Bars Recipes
Here are some other insanely delicious cookie bars recipes you may enjoy!
- Carmelitas
- 7 Layer Bars
- Pumpkin Bars with Cream Cheese Frosting
- Apple Bars
- Lemon Bars
- Coconut Bars
- Pecan Pie Bars
- Almond Joy Bars
- Cranberry Bliss 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.
Fans Also Made:
Nutrition
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
Reader Interactions
Comments
Trackbacks
-
[…] Original recipe from: https://www.gonnawantseconds.com/blackberry-pie-bars/ […]
-
[…] CLICK here for recipe by Kathleen at gonnawantseconds.com […]
-
[…] are in season here in Nashville. This weekend I am going to make these. I make a pie that is similar but really want to try these bars. Instagram the final results at […]
-
[…] blackberry pie bars from Gonna Want Seconds […]
-
[…] Go to full Instructions […]
dawn says
Can I have the recipe to the blackberry pie bars please? My boyfriend would loooove these!
Thank you
Dawn
Kathleen says
Hi Dawn. I just sent you an email. Sorry we had temporary problems with the web server! The recipes back up 😉
dawn says
You just made my Easter Kathleen! Now I just have to find a store that’s open today so I can buy the ingredients to make these and surprise everyone 🙂
Thank you so much and Happy Easter to you and your family!
Dawn
Linda Herman says
Hi, This looked good and I wanted to try them but was startled by the amount of sugar. I cut the sugar in the crust to 1/2 cup and the sugar in the filling to 1/2 cup. Wondered about the effect of this but they turned out great.
So, if you are concerned about the amount of sugar in your baking these are still good with much less sugar.
Linda Herman
Kathleen says
Thanks Linda for sharing your experience. Great to know it turns out so well with less sugar!!!
Rhonda says
I made this with Blueberries and it turned out great!
Kathleen says
Hey Rhonda I bet it was delicious with Blueberries!
Jennifer says
Hi Kathleen- I started making these last year from a different recipe. I suggest adding lemon zest to the crust and juice of half a lemon to the filling. Amazing this way!
Kathleen says
Hey Jennifer. Thanks for sharing that 😉
Brenda Blount says
Do I have to use unsalted butter? I want to make these asap but have no unsalted butter!!!!.
Kathleen says
Hey Brenda! You can use salted butter and it will work just fine!
Joli says
I forgot to put the crumbles on top! Do you think I could throw it back in the oven for a little bit with the crumbles or is this a “better luck next time” kind of deal? 🙁
Kathleen says
Hey Joli, well honestly, you run the risk of over baking the bars. I’d probably give it a try though. I’d sprinkle on the crumbs and tried it for a few minutes under the broiler. Have the bars about 3 inches from the heating element. Watch it really closely so it doesn’t burn. Just broil until the crumbs get a little golden. They’ll be more golden than the ones I photographed because of the higher more intense heat that they’re hit with. Good Luck and I hope that helps 😉
Amy says
Instead of using a pan, could you do these individually in a muffin pan? Even mini muffin pans?
Kathleen says
Hey Amy that sounds like a very interesting idea. It would certainly make a great presentation! I haven’t tried it so I’m not 100% sure but I can’t see why not. I think you’d have to cut the baking time down a little. Please let us know if yougive it a try!
Kirsten says
Absolutely TO DIE FOR!! I made mine with raspberries because I had them. Going to try peach bars and maybe blueberry bars next. I’m two for two on your recipes Kathleen…thank you!
Kerry says
Could I use Greek yogurt instead of sour cream?
Kathleen says
Hey Kerry, I haven’t yet tried it but I don’t see why it wouldn’t work. Let us know if you give that a try and how it works out!!
Debbie Oakland says
I use Plain Greek Yogurt instead of sour cream and add almond extract and lemon juice to my filling. It is divine! Reminds me of the flavor of cheesecake. I’ve entered it into a pie contest tomorrow, July 4th! With this killer recipe, I’ sure to win!
Kathleen says
Hi Debbie, sounds like some great changes 🙂 Wow! I hope you win. Fingers crossed over here!!!
aly says
I made it with raspberry pie filling. Absolutely delicious! This will be one one recipe I will always use. Thanks so much
Kathleen says
Yay Aly so happy you liked it 🙂
Claudia says
For the flour in the filling…..it says 1/4 plus 2 tbsp. flour…..Is this 1/4 cup plus 2 tbsp.?
Kathleen says
Hi there Claudia! Yes, thank you, that’s correct! I’ve changed the recipe. Thanks for catching that 😉
Beverly says
What a delicious recipe! I did another and substituted my homemade rhubarb cherry preserves for the berries. Wonderful! This is a keeper!!!
Kathleen says
Hey Beverly, that sounds amazing! Glad to hear your variation 😉
Marina says
I had high hopes for these bars, unfortunately we found them to be sour and kind of bland. They were so simple to make though and I might try them again with strawberries.
Kathleen says
Hey Marina! Wow that’s really weird. The bars are not overly sweet that’s for sure but sour I don’t get. I wonder if your berries weren’t yet ripe. I used really ripe berries and it worked out perfectly. I hope you give the bars another try because they’re truly fabulous! Make sure to test your fruit and only use juicy, ripe summers best! Hope that helps 🙂
zerrin says
These bars look fabulous! Love they are loaded with blueberries. YUM!
Kathleen says
Hey Zerrin! Mine too! My whole fam about cried when these yummies were gone. LOL 😉
Barb S. @ FL Mom's Blog says
Shared it on Google+! It looks delicious!
Kathleen says
Hi Barb! Thanks so much for the share. I SERIOUSLY appreciate it 🙂
Linda Herman says
Hi, decided to try the pie bars, they looked good but was startled by the amount of sugar in the recipe.
I decreased the sugar in the crust to 1/2 cup and in the filling to 1/2 cup….wondered what effect this might have…..but they were great!
So, if you are concerned about the amount of sugar you are eating they are still just as good with much less sugar 🙂
Linda Herman