Introduction

Blackberry Pistachio Dream Bars are a delightful treat combining a buttery crust, luscious berry filling, and a crunchy pistachio topping. These bars are perfect for a summer dessert or a sweet snack any time of year. With fresh blackberries and the unique flavor of pistachios, they’re sure to impress.

A square dessert bar is shown with three layers: the bottom layer is a crumbly light brown crust, the middle layer is a smooth, thick green filling, and the top layer is a glossy dark purple fruit topping with whole blackberries. The fruit layer is sprinkled with chopped green and reddish pistachios, adding a crunchy texture. Some crumbs and pistachio pieces are scattered around the bar on a white marbled texture surface. The focus is close up, showing the shiny and textured details clearly. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Step 2: Add the egg yolk and 2 tablespoons of ice water to the flour mixture. Mix gently until the dough comes together, adding more water if needed. Press the dough evenly into a greased baking pan.
Step 3: Bake the crust for 15-20 minutes until it turns golden. Remove from the oven and set aside.
Step 4: Meanwhile, prepare the filling by combining blackberries and granulated sugar in a saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices.
Step 5: Stir in lemon juice and cornstarch, cooking for another 1-2 minutes until the mixture thickens. Remove from heat and allow to cool slightly.
Step 6: For the topping, whisk together light brown sugar, baking powder, and flour. Cut in the cold butter until crumbly.
Step 7: In a separate bowl, beat the egg and vanilla extract, then mix into the crumbly topping mixture. Fold in the pistachios.
Step 8: Pour the blackberry filling over the pre-baked crust, spreading evenly. Sprinkle the pistachio topping over the filling, pressing down gently.
Step 9: Bake for 30-35 minutes until the topping is golden and the filling is bubbly.
Step 10: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

Use fresh or frozen berries depending on the season; adjust sugar quantity if using sweeter berries.
Swap pistachios for walnuts or pecans for a different nutty flavor.
Chill the dough before baking to help it hold shape better.
Add a sprinkle of coarse sugar on top before baking for extra crunch.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. To enjoy warm bars, reheat briefly in the microwave or oven before serving. These bars also freeze well—wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a square dessert bar with four distinct layers. The bottom layer is a crumbly, light brown crust. Above that is a smooth, pale green layer with a creamy texture. The third layer is a thick, dark purple fruit filling with visible blackberries embedded inside. The top layer is decorated with whole blackberries and scattered pieces of chopped green pistachios, adding texture and color contrast. The dessert piece rests on brown parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, frozen blackberries can be used. Thaw and drain excess liquid before cooking to avoid a watery filling.

How can I make these bars gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Ensure the blend contains xanthan gum for best texture.

Blackberry Pistachio Dream Bars Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These Blackberry Pistachio Dream Bars feature a buttery, crumbly crust topped with a luscious cooked blackberry filling and a crunchy pistachio topping. Perfect for summer gatherings or a sweet treat, they combine the tartness of fresh blackberries with the nutty crunch of pistachios in a delightful baked bar.

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

Ingredients

Scale

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 (cold)

Filling

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

Topping

1/2 cup Light Brown Sugar (or granulated sugar)
1 teaspoon Baking Powder
1 cup All-Purpose Flour (implied for topping, missing from original list but necessary)
1/2 cup Unsalted Butter (cold and cubed)
1 large Egg
1 teaspoon Vanilla Extract
1 cup Pistachios (shelled and unsalted)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, and salt. Cut the cold butter into the mixture until it forms coarse crumbs. Add the egg yolk and 2-4 tablespoons of ice water, stirring until a dough forms. Press this dough evenly into a greased baking pan and pre-bake for 15-20 minutes until the crust is golden brown.
Make the filling: In a saucepan over medium heat, combine the fresh blackberries and granulated sugar. Cook until the berries release their juices, about 5-7 minutes. Stir in the lemon juice and cornstarch, continuing to cook for another 1-2 minutes until the filling thickens. Remove from heat and let it cool slightly.
Prepare the topping: In a bowl, whisk together the brown sugar, baking powder, and flour (added for the topping). Cut in the cold butter until the mixture becomes crumbly. Beat in the egg and vanilla extract until well combined. Finally, fold in the shelled pistachios gently.
Assemble and bake: Remove the pre-baked crust from the oven. Pour the cooled blackberry filling evenly over the crust. Spread the pistachio topping gently over the filling, pressing it down slightly to adhere. Bake in the oven for 30-35 minutes until the topping is golden and the filling is bubbly.
Cool and serve: Allow the bars to cool completely in the pan; this helps the filling set and makes it easier to slice. Once cooled, cut into bars and serve.

Notes

If fresh blackberries are not available, raspberries or blueberries can be substituted.
Adjust the sugar in the filling based on the sweetness of your berries.
For a gluten-free version, use gluten-free flour in both the crust and topping.
Ensure the butter is cold when cutting into flour for a flaky texture.
Allow bars to cool thoroughly before slicing to prevent the filling from leaking.

Keywords: blackberry bars, pistachio dessert, fruit bars, berry dessert, crumb bars, baked bars