Blackberry Pistachio Crumble Bars (Print Version)
# Ingredients:
→ Base and Crumble Topping
01 -
1½ cups old-fashioned rolled oats (gluten-free if needed)
02 -
1¼ cups plus 1 tablespoon all-purpose flour
03 -
½ teaspoon ground cinnamon
04 -
½ teaspoon baking soda
05 -
¾ teaspoon salt
06 -
1 cup unsalted butter, melted and slightly cooled
07 -
1 cup light brown sugar, loosely packed
08 -
1 teaspoon pure vanilla extract
09 -
½ cup roasted salted pistachios, roughly chopped
10 -
flaky sea salt for finishing (optional)
→ Blackberry Filling
11 -
12 ounces fresh blackberries
12 -
1 tablespoon cornstarch
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1 tablespoon granulated sugar
14 -
1 tablespoon fresh lemon juice
15 -
pinch of salt
# Instructions:
01 -
Heat your oven to 350°F. Give an 8x8 inch baking dish a good spray with cooking spray, then line it with parchment paper and spray once more. This double layer of non-stick protection will be your best friend later!
02 -
In a medium bowl, whisk together the oats, flour, cinnamon, baking soda, and salt until everything's well combined. In a larger bowl, whisk the melted butter, brown sugar, and vanilla until the mixture is smooth and glossy. Pour the dry ingredients into the wet ones and use a rubber spatula to gently fold everything together. Stir in those gorgeous chopped pistachios, then let the mixture rest for about 5 minutes - this gives the flour time to drink up all those buttery flavors. If it still looks too wet after resting, add flour one tablespoon at a time until it feels like wet sand.
03 -
Toss the blackberries with cornstarch, sugar, lemon juice, and a tiny pinch of salt in a medium bowl. If you spot any particularly large berries, feel free to gently mash or cut them in half with a spoon - this helps create a more even filling that won't create pockets of intense sweetness.
04 -
Take slightly more than half of your crumble mixture and press it firmly into the bottom of your prepared pan, creating a nice even crust. Spread the blackberry mixture evenly over this base, then crumble the remaining oat mixture on top like you're creating the perfect rustic topping. Slide into the oven and bake for 35 minutes, until the top is beautifully golden brown and the center feels set when you gently press it. If you're using flaky sea salt, sprinkle a few pinches over the top while it's still warm.
05 -
Here's the hardest part - let these bars cool completely before cutting! I know it's tempting, but trust me, they need this time to set up properly. Once cooled, cut into 9 generous squares and enjoy. They're absolutely divine on their own or with a scoop of vanilla ice cream.
# Notes:
01 -
For gluten-free bars, swap the all-purpose flour for a gluten-free 1-to-1 baking flour blend
02 -
These bars stay fresh in the refrigerator for 2-3 days when stored in a sealed container
03 -
Perfect for summer picnics, potlucks, or anytime you want a portable sweet treat