Blackberry Pistachio Dream Bars Recipe

Introduction

Blackberry Pistachio Dream Bars combine a buttery crust with sweet-tart berry filling and a crunchy nutty topping. These bars offer a delightful balance of flavors and textures that make them perfect for any dessert occasion or a special snack.

Ingredients

• 1 cup All-Purpose Flour (or gluten-free flour)
• 1/2 cup Unsalted Butter (cold and cubed)
• 1/4 cup Granulated Sugar
• 1/4 teaspoon Salt
• 1 large Egg Yolk (do not use the whole egg)
• 2-4 tablespoons Ice Water (use cold water)
• 2 cups Fresh Blackberries (or raspberries/blueberries)
• 1/2 cup Granulated Sugar (adjust as necessary)
• 1 tablespoon Lemon Juice (fresh juice is best)
• 2 tablespoons Cornstarch
• 1/2 cup Light Brown Sugar (or granulated sugar)
• 1 teaspoon Baking Powder
• 1 cup Pistachios (shelled and unsalted) (or other nuts)
• 1/2 cup Unsalted Butter (cold and cubed)
• 1 large Egg
• 1 teaspoon Vanilla Extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, 1/4 cup granulated sugar, and salt. Cut in 1/2 cup cold, cubed butter until coarse crumbs form. Add the egg yolk and 2-4 tablespoons of ice water; mix until dough forms. Press the dough evenly into a greased baking pan and pre-bake for 15-20 minutes until golden.
2. Step 2: For the filling, combine blackberries and 1/2 cup sugar in a saucepan over medium heat. Cook until the berries release their juices, about 5-7 minutes. Stir in lemon juice and cornstarch, then cook for another 1-2 minutes until thickened. Remove from heat and let cool.
3. Step 3: For the topping, whisk together brown sugar, baking powder, and 1 cup flour. Cut in 1/2 cup cold, cubed butter until crumbly. Mix in the egg and vanilla extract, then fold in pistachios.
4. Step 4: Remove the crust from the oven and pour the blackberry filling evenly over it. Spread the pistachio topping on top, pressing down gently. Bake for 30-35 minutes until the topping is golden and the filling is bubbly.
5. Step 5: Let the bars cool completely in the pan before slicing into squares.

Tips & Variations

• Use fresh or frozen berries, but adjust sugar based on their sweetness.
• Swap pistachios for walnuts or almonds for a different nutty flavor.
• Chill the butter thoroughly and keep ingredients cold for the best crumbly crust and topping texture.
• For a gluten-free option, substitute all-purpose flour with your favorite gluten-free blend.

Storage

Store bars in an airtight container in the refrigerator for up to 4 days. To keep them longer, freeze tightly wrapped for up to 2 months. Reheat gently in the oven at low heat to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, frozen blackberries work well. Thaw and drain excess liquid before cooking to avoid a watery filling, and adjust sugar to taste depending on the sweetness of the berries.

Can I make the crust and topping ahead of time?

You can prepare the crust dough and topping crumble in advance and keep them refrigerated for up to 24 hours. Bring to room temperature slightly before assembling and baking.

Blackberry Pistachio Dream Bars Recipe

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4.6 from 147 reviews

Blackberry Pistachio Dream Bars combine a buttery pre-baked crust with a luscious blackberry filling and a crunchy pistachio topping, creating a delightful blend of flavors and textures perfect for any dessert occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup All-Purpose Flour (or gluten-free flour)
• 1/2 cup Unsalted Butter (cold and cubed)
• 1/4 cup Granulated Sugar
• 1/4 teaspoon Salt
• 1 large Egg Yolk (do not use the whole egg)
• 2–4 tablespoons Ice Water (use cold water)

Filling

• 2 cups Fresh Blackberries (or raspberries/blueberries)
• 1/2 cup Granulated Sugar (adjust as necessary)
• 1 tablespoon Lemon Juice (fresh juice is best)
• 2 tablespoons Cornstarch

Topping

• 1/2 cup Light Brown Sugar (or granulated sugar)
• 1 teaspoon Baking Powder
• 1 cup All-Purpose Flour (assumed for topping as missing but needed to mix with sugar and baking powder)
• 1/2 cup Unsalted Butter (cold and cubed)
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 1 cup Pistachios (shelled and unsalted) (or other nuts)

Instructions

1. Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and cold ice water, mixing until a dough forms. Press the dough evenly into a greased baking pan and pre-bake for 15-20 minutes until the crust turns golden.
2. Make Blackberry Filling: While the crust is baking, combine fresh blackberries and granulated sugar in a saucepan over medium heat. Cook the mixture, stirring occasionally, until the berries release their juices, approximately 5-7 minutes. Stir in fresh lemon juice and cornstarch, continuing to cook for another 1-2 minutes until the filling thickens. Remove from heat and let cool.
3. Prepare Pistachio Topping: In a bowl, whisk together light brown sugar, baking powder, and flour. Cut in the cold, cubed butter until the mixture becomes crumbly. Add the egg and vanilla extract, mixing until combined. Fold in the shelled pistachios gently.
4. Assemble and Bake: Remove the pre-baked crust from the oven. Pour the cooled blackberry filling over the crust, spreading it evenly. Spoon the pistachio topping over the filling, pressing it down gently to adhere. Return the pan to the oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
5. Cool and Serve: Allow the bars to cool completely in the pan before slicing into bars to ensure they set properly and hold together when served.

Notes

• You can substitute blackberries with raspberries or blueberries for a different berry flavor.
• Adjust sugar quantity in the filling depending on the tartness of your berries.
• Ensure butter is cold when cutting into flour for a flaky crust and crumbly topping texture.
• Letting the bars cool completely helps in clean slicing and better texture.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: blackberry bars, pistachio bars, berry dessert, nutty topping, baked dessert bars