blackberry pie bars


Be still my heart, these blackberry pie bars are everything! Let me count the ways: rich and buttery crumbs envelop a sweet and jammy blackberry filling. With plenty of butter, lemon zest, and vine ripened blackberries, these bars are the very essence of blackberry pie, albeit in an all too effortless crumb bar.

Blackberry Pie Bars

These blissful blackberry crumb bars will be on repeat for what remains of summer, the epitome of everything I love about the season: carefree, breezy, simple, and oh so delicious.

How to make blackberry pie bars:

What I love most about these bars is that the crust and crumbs are one simple dough that comes together in under 5 minutes (thank you, melted butter!).

  • Reserve 3/4 cup of the dough for the crumb topping (keep chilled), and press the remaining dough evenly and firmly into the prepared baking pan.
  • Bake the crust until golden, then let cool slightly before adding the blackberry filling and reserved crumbs.
  • Continue baking until the topping is golden and the blackberry filling is slightly bubbly. Let bars cool completely before slicing and serving.
  • Need dessert for a large group? Simply double the recipe and bake in a 13 x 9-inch baking pan.

Blackberry Pie Bars

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Blackberry Pie Bars

Blackberry Pie Bars

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These blackberry pie bars taste just like blackberry pie! With plenty of buttery crumbs and blackberries, you’ll love these easy blackberry crumb bars!


Crust & Crumbs

  • 3/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon


  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 Tbsp arrowroot starch (or 1 1/2 Tbsp cornstarch)
  • 2 cups blackberries, halved or quartered
  • 1 tsp lemon zest
  • 1/2 Tbsp lemon juice


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.
  2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  3. For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add blackberries, lemon zest, and juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
  4. Bake for another 40 to 44 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.

Keywords: Blackberry, Lemon, Crumb Bar, Cookie Bar

More blackberry recipes you’ll love:

Blackberry Lemon Loaf Cake
Blackberry Orange Vanilla Pound Cake
Baked Blackberry Mascarpone French Toast
Blackberry White Chocolate Scones

  1. LOVE, LOVE, LOVE blackberries, Laura! My favorite summer fruit. But I’m glad that you put these in bar form. Sometimes I’m not in the mood for a full on pie, when a sweet little bite is all you need. (though I could eat a dozen of these!)

  2. Summer greetings! I hope your long weekend ahead is delightful and delectable, Laura! Thanks so kindly for your countless wonderful recipes- Do you feel one could confidently use exclusively mixed frozen berries in place of the fresh blackberries called for in this treat? If so, any recommended changes to the directions? I’m guessing perhaps increase the arrowroot/cornstarch for likely more berry juice? Thanks berry bunch!

    1. Hi Katie! I recommend fresh blackberries if possible. If you want to use frozen, I’d use 3 tablespoons cornstarch to help offset the added moisture. You can use the berries straight from the freezer, without thawing first. Hope that helps! 🙂

  3. Great recipe! Used frozen blackberries – worked just fine! (Baked it a few minutes longer.)

  4. Hi Laura! So looking forward to trying this recipe! Will this recipe work for other berries too like strawberries and blueberries? If so, same amount, 2 cups?

    And if I use a glass baking pan, will the temp. still be 350 degrees and amount of time be the same? Thanks!

  5. I made this for dinner last night. My son in law (who is a chef) said it was the nicest pudding he’d had in ages. I shall make it again but will reduce the sugar in the filling quite a lot. In the UK we don’t like our food as sweet as in the USA.

    I am very pleased to have a new blackberry recipe though; I pick loads in the late Summer, freeze them and then use them all winter in pies. Free pudding ( well almost) what could be better.

  6. These bars turned out so well! I used gluten free flour with no issues. The touch of lemon in these really makes it.

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