These blackberry pistachio dream bars are bright, buttery, and packed with juicy blackberry flavor balanced by crunchy pistachios. A crisp golden crust forms the base, while a sweet blackberry filling nestled with pistachios adds color, texture, and a burst of fruity tartness. Each bar is sweet enough to satisfy a dessert craving but feels fresh and vibrant — perfect for picnics, brunch, or cozy afternoons with tea.
With simple ingredients and a straightforward baking method, these bars come together easily and result in a dessert that looks as good as it tastes. The combination of nutty pistachios and slightly tangy blackberries creates a delightful contrast, and the tender crumb holds everything together beautifully.
Equipment
- 8×8 inch baking pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Knife
- Cooling rack
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shelled pistachios, finely chopped
For the filling:
- 1 1/2 cups fresh blackberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup shelled pistachios, roughly chopped
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, softened
- Pinch of salt
- Optional: a few extra pistachios to sprinkle on top
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper or lightly grease it.
- Make the crust: In a bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and chopped pistachios. Use a pastry cutter or your fingers to blend until coarse crumbs form.
- Press this crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 12–15 minutes until lightly golden; remove from the oven and set aside.
- Prepare the filling: In a separate bowl, gently toss the blackberries with sugar, lemon juice, and cornstarch until coated.
- Spread the blackberry mixture evenly over the warm crust.
- In another bowl, make the crumble topping: combine the flour, powdered sugar, softened butter, and pinch of salt. Blend until crumbly.
- Sprinkle the crumble evenly over the blackberry layer, then scatter the roughly chopped pistachios on top if using.
- Bake for 25–30 minutes until the filling is bubbling and the topping is golden.
- Allow the bars to cool completely in the pan on a cooling rack before slicing into squares.
Recipe Info
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Total Time: ~1 hour
- Servings: 9–12 bars
- Cuisine: Dessert
- Course: Sweet treat
How to store
Store leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual bars wrapped in plastic wrap and placed in a freezer bag for up to 2 months; thaw before serving.
What not to do
Do not overmix the crumble topping — you want pea-sized crumbs, not a paste.
Do not add too much liquid to the filling — excess juice can make the bars soggy.
Do not cut the bars when they are still hot — wait until they cool so they hold their shape.
Tips & Variations
Use raspberries or blueberries instead of blackberries for a different berry twist.
Add a touch of vanilla extract to the filling for extra warmth.
For a citrus boost, add some lemon zest to the blackberry filling.
Stir a handful of white chocolate chips into the crumble for extra indulgence.
Approximate Nutrition
(per bar estimate)
- Calories: ~280–320 kcal
- Fat: ~14–18 g
- Protein: ~3–4 g
- Total carbs: ~36–42 g
- Fiber: ~4–6 g
- Sugar: ~18–24 g
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper or lightly grease it.
- Make the crust: In a bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and chopped pistachios. Use a pastry cutter or your fingers to blend until coarse crumbs form.
- Press this crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 12–15 minutes until lightly golden; remove from the oven and set aside.
- Prepare the filling: In a separate bowl, gently toss the blackberries with sugar, lemon juice, and cornstarch until coated.
- Spread the blackberry mixture evenly over the warm crust.
- In another bowl, make the crumble topping: combine the flour, powdered sugar, softened butter, and pinch of salt. Blend until crumbly.
- Sprinkle the crumble evenly over the blackberry layer, then scatter the roughly chopped pistachios on top if using.
- Bake for 25–30 minutes until the filling is bubbling and the topping is golden.
- Allow the bars to cool completely in the pan on a cooling rack before slicing into squares.
Notes
- Fat: ~14–18 g
- Protein: ~3–4 g
- Total carbs: ~36–42 g
- Fiber: ~4–6 g
- Sugar: ~18–24 g
Conclusion
These blackberry pistachio dream bars are a delightful dessert that balances sweet and tart fruit with nutty crunch. Their tender crust, juicy berry filling, and buttery crumble topping make them perfect for dessert, snack time, or entertaining. Easy to bake and wonderfully flavorful, they’ll quickly become a favorite treat.
FAQs
Can I use frozen blackberries?
Yes — thaw and drain excess liquid before using so the bars don’t become soggy.
Can I make these gluten-free?
Yes — substitute a gluten-free flour blend cup-for-cup for the regular flour.
How do I prevent the bottom from getting soggy?
Bake the crust briefly before adding the filling to help it set and remain firm.
Can I make this ahead of time?
Yes — make the bars a day ahead; chilling improves flavor and makes slicing easier.
What can I serve with these bars?
Serve with vanilla ice cream, whipped cream, or a dusting of powdered sugar.
