Blackberry Pie Bars

Buttery, tender shortbread crust with jammy, sweet blackberries, topped with an almond crumble topping, these blackberry pie bars are so delicious, super simple to make and are such a crowd pleaser.

This recipe has the all the best qualities of a blackberry pie without all the fuss. The shortbread crust and topping are made with one dough. These bars are the perfect way to use up those ripe, summer blackberries.

Why You Will Love This Recipe

• The blackberries create this thick and juicy deep purple jam as they bake. Fresh or frozen blackberries will work.
• The crust is buttery, crumbly, and a bit caramel-y from the brown sugar. The blackberries make the crust around edges of the bars sticky, chewy and caramel-like - easily my favorite part.
• Quicker and simpler then making fruit pies. No peeling, chopping or rolling pie crusts.
• Easy to follow recipe with step by step photo instructions.

Recipe Ingredients

Almonds - sliced

All purpose flour

Brown sugar

Granulated sugar

Fine sea salt

Lemon - zest and juice

Unsalted butter

Cinnamon

Blackberries - fresh or frozen

Cornstarch

Recipe Instructions

Before beginning the recipe, line a 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips to secure the parchment in place. Preheat the oven to 375F.

1. Place the almonds in a dry skillet over medium heat. Cook for 4 to 5 minutes, until toasted stirring often.
2. In the bowl of a food processor, pulse to combine the flour, brown sugar, granulated sugar, salt, and lemon zest.
3. Scatter the butter cubes over the flour mixture. Pulse until the mixture starts to clump together but is still sandy. Remove 1 cup of the mixture, and set aside.
4. Continue to pulse until the mixture starts to stick together. Turn out the remaining mixture into the prepared, lined pan.
5. Press the dough evenly into the pan. Use the bottom of a glass or measuring cup to ensure the dough is evenly spread.
6. Bake the crust until golden brown, about 25 minutes.

7. To the reserved one cup shortbread mixture, add the cinnamon and almonds. Use the tips of your fingers to squeeze the dough together to make large crumbs for the topping.
8. Toss together blackberries, lemon juice, and sugar in a medium bowl. Let the blackberries macerate while the crust cools.
9. Once the crust just warm, stir the cornstarch into the blackberries.
10. Pour the blackberries evenly over the crust.
11. Sprinkle the crumble over the blackberries.
12. Bake the bars for 35-45 minutes until golden brown and bubbling. Cool, then slice into bars to serve.

Baking Tips

• These bars are the easiest to slice when they are chilled. Pop the bars into the freezer for 15 minutes. Remove the bars from the pan with the parchment handles. Use a sharp, non-serrated knife to slice into squares. Wipe the knife off on a damp towel between slices for the neatest cuts.
• Serve these bars with vanilla ice cream, a dusting of confectioner's sugar, or whipped cream.

Storage and Freezing

Store any leftover blackberry bars in the refrigerator in an airtight container for up to 3 days.

These bars can also be frozen for up to 3 months. You can freeze them whole before slicing into portions, wrapped with plastic wrap, foil and stored in a zip top bag. They can also be frozen as individual squares. After chilling the bars, cut into individual bars and place on a baking sheet. Freeze for one hour, then wrap each one with plastic wrap and place in a zip top freezer bag. Defrost the bars in the refrigerator before serving.

FAQs

If you make these blackberry pie bars, let me know! Drop a comment below or tag me on Instagram.

Enjoy! 

Ash xx

More Summer Recipes to Try

Lavender Lemon Bars

Raspberry Cheesecake Brownies

Brown Butter Stone Fruit Tart

Strawberry Rose Buttermilk Cake

Honey Cardamom Peach Galettes

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