This post may contain affiliate links. Please see my disclosure policy.
These blackberry pie bars taste just like blackberry pie! With plenty of rich and buttery crumbs and a jammy blackberry filling, they’re incredibly easy to make. The crust and crumbs are made from one simple dough that comes together in 5 minutes, no mixer or special tools necessary (thank you, melted butter!). Recipe makes 12 bars.
With plenty of butter, lemon zest, and vine ripened blackberries, these bars deliver all the flavor of blackberry pie in a simple, fuss-free crumb bar.
If you don’t have fresh blackberries on hand, you can make these easy dessert bars anytime of year with frozen blackberries (no need to thaw first).
As I’ve learned through my recipe tests, cooking the berries on the stovetop with sugar and cornstarch is the secret to a thick and jammy filling that holds up nicely to the crust and crumb topping layers. Step-by-step photos included below!
More delicious dessert bars: old fashioned cherry pie bars, jammy raspberry crumble bars, and sweet strawberry crumb bars!
Blackberry Pie Bars, Step by Step
Make crust and crumbs: Combine flour, baking soda, salt, and cinnamon in a medium bowl. Whisk together until well combined.
Combine melted butter, granulated sugar, light brown sugar, vanilla extract, and fresh lemon zest in a large bowl. Whisk well to combine.
Add flour mixture to the bowl and fold in with a spatula until incorporated. Set aside 3/4 cup of dough for the crumb topping – keep chilled in the refrigerator.
Add remaining dough to a parchment-lined baking pan and press it evenly across the bottom. Pro tip: For a smooth layer, use a piece of wax paper to help press it down.
Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes while you make the blackberry filling.
Make blackberry filling: Combine blackberries, sugar, salt, cornstarch, fresh lemon zest, and juice in a saucepan.
Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. The sauce will start to foam at the surface.
Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove pan from the heat and cool filling for 10 minutes.
Spoon blackberry filling over cooled crust and sprinkle remaining crumble mixture over filling. Return pan to the oven.
Bake bars for another 40 minutes or until the topping is golden and the filling is slightly bubbly. Let them cool completely in pan on a wire rack.
Just before slicing, place the pan in the freezer for 15 minutes to firm up. Lift the parchment and transfer bars to a cutting board. Cut into rectangles or squares with a sharp knife.
Serve bars with a dusting of powdered sugar, vanilla ice cream, or homemade whipped cream for the ultimate blackberry pie bar experience!
More blackberry recipes you’ll love:
- Homemade Berry Cobbler
- Blackberry Orange Vanilla Pound Cake
- Baked Blackberry Mascarpone French Toast
- Blackberry White Chocolate Scones
Jammy Blackberry Pie Bars
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These blackberry pie bars taste just like blackberry pie! With plenty of buttery crumbs and blackberries, you’ll love these easy blackberry crumb bars! Recipe makes 12 bars.
Ingredients
Crust & Crumbs
- 2 cups (280 g) all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1 tsp lemon zest
Blackberry Filling
- 2 1/2 cups (425 g) blackberries
- 3/4 cup (150 g) granulated sugar
- 1/8 tsp salt
- 3 Tbsp (24 g) cornstarch
- 1 tsp lemon zest
- 1/2 Tbsp (7 g) lemon juice
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust and crumble: Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest in a large bowl until combined. Add dry ingredients and fold in until incorporated.
- Set aside 3/4 cup (220 g) of dough for topping. Chill until ready to use. Press remaining dough evenly into bottom of prepared baking pan.
- Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- Make filling: Combine blackberries, sugar, salt, cornstarch, lemon zest, and lemon juice in a heavy saucepan over medium-high heat. Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove pan from the heat and cool filling for 10 minutes.
- Spoon blackberry filling over cooled crust and crumble reserved dough over filling.
- Bake bars for another 40 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 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
- Store crumb bars in an airtight container in the refrigerator up to 3 days.
Notes
Blackberries: You can use fresh or frozen blackberries in these bars. If using frozen blackberries, add directly to the saucepan from the freezer and cook as directed (do not thaw).
Gluten Free Bars: Use your favorite 1-1 gluten-free flour.
Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.
Freeze Crumb Bars: To freeze crumb bars, let cool completely. Once cooled, place bars on a baking sheet and freeze flat for 1 hour. Transfer bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator before serving.
Made for Father’s day. All loved it. Will make again. Will try with blueberries.
Great to hear this, thank you Lynne!
These turned out great! Just made em last night! I was wondering if this recipe can be made using peaches instead of blackberries? Just trying to give the kids a variety of flavors! I freeze and vacuum seal all my desserts in individual portions so the kids can eat them after we eat dinner.
Gorgeous bars! 🙂 Yes, you can definitely use peaches. Enjoy!
I’ve made these many times, they are addicting! Thanks so much!
Thanks so much for this feedback. 🙂
I have baked this twice-once with blackberry jam and again with Raspberry jam. My coworkers absolutely love these bars! 😄
Great to hear, thank you Erin! 🙂
The flavor is AMAZING! However, I doubled the recipe, and my bars did not “set.” The filling was too ooey-gooey. I substituted the lemon zest with the recommended amount of lemon juice, and I think that was the problem! Going to try to make these delicious bars again.
Has anyone tried to make these with a can of pre-made blackberry filling? I wonder how much to use?
Hi Lindsay, did you pre-cook the filling on the stovetop? It should have set up from the cornstarch. If you use pre-made blackberry filling, you’d need approximately 1 1/4 cups for an 8-inch pan.
These are fantastic! Rich and full of blackberry pie flavor. Family loved them! Even my dad who hates blackberries because of the seeds, inhaled 3 bars.
Thank you so much, Victoria! That’s great to hear. 🙂
These bars are a favourite of my family and friends. I always make a double batch, and freeze to have on hand for a quick, tasty dessert.
Thanks so much, Sue! 🙂 I appreciate your feedback!
Excellent recipe! So easy to make.
Thanks so much, Marie!
These bars are super easy to make and so delicious! Love the blackberry filling with all the buttery crumble.
🎉 Laura~ I tried your recipe today! Last minute I added raspberries to the blackberries. I used tapioca pudding instead of cornstarch. I splurged and added 2 xtra tablespoons of butter. I like bars extra buttery! It’s delicious!! Thank you so much!
Thanks so much, Tara! That’s so nice to hear. 🙂
Big fan!!! Is it possible to make these in a cupcake pan? If so, do you know the temp & time?
Hi Megan, thanks so much! 🙂 Yes, it’s definitely possible (though I have not tested it). I would fill each baking cup with a rounded tablespoon of the crust/crumble mixture, and bake the crust for about 14 minutes at 350°F, or until set. Follow the recipe as directed to make the filling, then divide the blackberry filling evenly among the baking cups and top with reserved crumble. Return to the oven and bake another 25 to 30 minutes at 350°F, or until topping is golden and filling is slightly bubbly.
These bars are fantastic. Great recipe!!
Thanks so much, Wendy! 🙂