Description
These delicious Blackberry Pistachio Crumble Bars feature a buttery oat and pistachio base, a sweet-tart blackberry filling, and a crisp crumble topping. Perfect for a snack or dessert, these bars boast captivating texture from nuts and oats, balanced by fresh, juicy berries. Easy to make and ideal for sharing!
Ingredients
Units
Scale
For the Base/Crumble Topping
- 1 1/2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1 1/4 cups + 1 tablespoon all-purpose flour (plus more if needed)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 1/2 cup roasted, salted pistachios, coarsely chopped
- Flaky sea salt, optional
For the Blackberry Filling
- 12 ounces blackberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the Pan Spray an 8×8 inch square metal or glass baking dish with nonstick spray, line it with parchment paper, and spray again to ensure easy removal. Set aside.
- Mix the Dry Ingredients In a medium bowl, whisk together the oats, flour, cinnamon, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth and well blended.
- Make the Crumble Dough Add the dry mixture to the wet ingredients, mixing with a rubber spatula until combined. Fold in the chopped pistachios. Let the dough sit for 5 minutes so the flour can absorb the moisture. If the mixture is too loose, add an extra tablespoon of flour at a time until it resembles wet sand.
- Prepare the Blackberry Filling In a medium bowl, stir together the blackberries, cornstarch, sugar, lemon juice, and a pinch of salt. If any blackberries are very large, cut or mash them for a more even filling.
- Assemble the Bars Press a little over half of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Evenly distribute the blackberry filling over the crust. Crumble the remaining dough over the top to cover.
- Bake the Bars Bake in the preheated 350℉ oven for 35 minutes, or until the top is golden brown and the center is set. Optionally, finish with a sprinkle of flaky sea salt.
- Cool and Slice Allow the bars to cool completely in the pan before cutting them into 9 squares for serving.
Notes
- Lining the pan with parchment makes for easier removal and clean cutting.
- Let the bars cool completely to help them set and cut cleanly.
- You can substitute other berries if desired.
- Add additional flour in small increments if the crumble is too loose.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
