When faced with an abundance of juicy blackberries, these easy blackberry pie bars are hands-down my go-to recipe. Every bite is filled with a burst of fresh blackberries - it's perfect for berry season!
This easy dessert recipe uses a homemade blackberry jam combined with a simple crust that is made entirely in the food processor. The buttery crust doubles as the crumb topping and voila! you have the most delicious gluten free dessert bar.
You can make this recipe with any kind of berries, but fresh blackberries are my favorite. We go blackberry picking every summer and come home with way more than a reasonable amount just so we can make these crumble bars. Top it off with a scoop of ice cream for an extra treat. I know you're going to love this recipe!
If you like the ease of this recipe, I recommend you also try my apple crumble bars. The process is very simple and they taste like apple pie in bar form!
Ingredient Notes
These beautiful bars require just a few simple ingredients and are both gluten free and vegan as written.
- Blackberries - I prefer to use fresh blackberries for this recipe, but I know sometimes you can only get frozen berries. If you do use frozen blackberries, make sure to thaw them and drain away any liquid before cooking.
- Cornstarch - Some starch is needed to thicken the blackberry pie filling. If you don't like corn starch, you can replace it with an equal measure of tapioca starch or arrowroot powder.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 gluten free flour for this recipe. But you can use your favorite brand. I have not tested this recipe with any other brands, so your results may vary.
- Vegan Butter - You'll want to use cold butter cut into cubes for the buttery crust. I used Country Crock plant butter to make the crumbly shortbread crust. Any stick type vegan butter will work find. If you're not dairy free or vegan, use unsalted butter in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- No Fresh Blackberries - Replace them with frozen blackberries that have been thawed and drained.
- Berry Mix Up - Use any type of fresh berry or even some mixed berries to make the pie filling. Just make sure to use the same measurement.
- Citrus Swap - Swap the fresh lemon zest and lemon juice for lime or orange for a different flavor profile.
How to Make Blackberry Pie Bars
You're going to love how easy this recipe is to make! Before you begin, line an 8-inch square baking pan with parchment paper.
- STEP 1: Combine blackberries, sugar, and lemon juice in a saucepan over medium low heat.
- STEP 2: Once the berries release their juices, use a potato masher to partially mash the cooked berries.
- STEP 3: Make a cornstarch slurry and pour it into the cooked berries. Continue to cook until the juice are bubbling and thickened. Allow to bubble for 2-3 minutes.
- STEP 4: Once the blackberry filling is thick enough to coat your spatula, remove it from heat and set it aside to cool while you prepare the crust.
- STEP 5: Add dry ingredients, small pieces of butter, vanilla and lemon zest to the bowl of a food processor and give it a few short pulses until a very crumbly dough forms. It will be very dry and crumbly. Note: If you don't have a food processor you can combine the crust ingredients with a pastry blender.
- STEP 6: Put ⅔ of the dough into your prepared pan and press it into an even layer using a flat bottomed measuring cup.
- STEP 7: Spoon blackberry filling mixture on top of the crust.
- STEP 8: Crumble the remaining dough on top of the fruit filling and bake.
Expert Tip
The blackberry bars will be ready when the crumble topping is barely golden brown and the blackberry filling is bubbling.
Storage
Store leftover crumble bars in an airtight container in the refrigerator for up to 4 days.
More dessert bar recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Easy Blackberry Pie Bars
Ingredients
For the filling:
- 3 Cups Blackberries fresh or frozen
- ½ Cup Sugar
- 1 Tablespoon Lemon Juice
- 1 ½ Tablespoons Cornstarch
- 1 ½ Tablespoons Water
For the crust:
- 1 ¾ Cups Gluten Free Flour
- ½ Cup Sugar
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- 10 Tablespoons Vegan Butter cold and cut into cubes
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Zest
Instructions
- Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper and set aside.
For the filling:
- Add the blackberries, sugar and lemon juice to a saucepan over medium-low heat.3 Cups Blackberries, ½ Cup Sugar, 1 Tablespoon Lemon Juice
- Once the berries release their juices, mash about half of the blackberries with a potato masher.
- Make a slurry of cornstarch and water. Stir the starch slurry into the berries.1 ½ Tablespoons Cornstarch, 1 ½ Tablespoons Water
- Cook until the juices are bubbling and thickened. Allow to bubble for 2-3 minutes while stirring.
- Remove from heat and set aside to cool while you prepare the crust.
For the crust:
- Add the gluten free flour, sugar, baking soda, salt, butter, vanilla extract and lemon zest to a food processor. Pulse the mixture until it comes together in a crumbly dough. It will seem too dry, but it is okay.1 ¾ Cups Gluten Free Flour, ½ Cup Sugar, ½ teaspoon Salt, ¼ teaspoon Baking Soda, 10 Tablespoons Vegan Butter, 1 teaspoon Vanilla, 1 teaspoon Lemon Zest
- Add ⅔ of the dough mixture into the prepared baking pan. Press it into an even layer that covers the bottom of the pan.
- Spread the blackberry jam over the bottom crust.
- Crumble the remaining dough on top of the blackberries.
- Bake in the preheated oven for 45 minutes or until the filling is bubbling and the topping is barely browned.
- Allow the bars to cool completely before removing them from the pan.
- Carefully lift the bars from the pan using the parchment paper flaps. Dust with a little powdered sugar (optional) and slice.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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