These Blackberry Pie Crumble Bars bring together the best of two dessert worlds – the buttery, crumbly texture of a classic streusel with the sweet-tart filling of a homemade blackberry pie. Perfect for when you’re craving something fruity but don’t want to commit to making a whole pie, these bars deliver all that delicious flavor in a convenient, hand-held format.
I developed this recipe during late summer when blackberries were at their peak, but the beauty of these bars is that they work wonderfully with frozen berries too, making them a year-round treat. The jammy blackberry filling nestled between layers of golden, buttery crumble creates an irresistible contrast that will have everyone reaching for seconds.
Why You’ll Love This
- Simpler than pie – no fussy crust-rolling or crimping required
- Perfect balance of sweet crumble and tart blackberry filling
- Can be made with fresh or frozen blackberries, making it seasonal-friendly
- Prep time is just 15 minutes with only 30 minutes of baking
- Bars can be enjoyed warm or cold and keep well for several days
Ingredients
- 3 cups flour
- 1 1/2 cups sugar
- Zest of 1 large lemon
- 1/2 cup unsalted sweet cream butter, cold and cut into cubes
- 3 eggs, slightly beaten
- 4 cups blackberries, cut in half
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon corn starch
- 3/4 cup sugar
Instructions
- Preheat oven to 350 degrees and line a 9×13 baking dish (or a 9×9 if you like thicker bars) with parchment paper.
- In a standing mixer, add the flour, sugar, and lemon zest. Mix until combined.
- Add in the cold cubed butter and mix. Using your fingers or a fork, break up the butter into smaller pieces and continue mixing until incorporated.
- Add in the eggs and mix until a crumbly dough comes together.
- Press half of the dough into the bottom of the prepared baking dish to form the crust layer. Set aside.
- In a large mixing bowl, combine the halved blackberries, lemon juice, cornstarch, and sugar. Mix until well combined and berries are evenly coated.
- Pour the blackberry mixture over the crust and spread it evenly with a rubber spatula.
- Crumble the remaining dough over the blackberry filling to create the top layer.
- Bake in the preheated oven for 35-40 minutes or until the crumble appears slightly golden brown.
- Remove the baking dish from the oven and set aside to cool completely before cutting into bars and serving.
Tips & Variations
- For extra crunch, add 1/2 cup chopped nuts like almonds or pecans to the crumble mixture
- Try a mixed berry version using a combination of blackberries, raspberries, and blueberries
- Add 1/2 teaspoon of cinnamon to the crumble for a warm, spiced flavor
- If using frozen berries, don’t thaw them first – use them straight from the freezer
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend
- Make these bars ahead and refrigerate for up to 3 days, or freeze for up to 3 months
Serving Suggestions
These Blackberry Pie Crumble Bars are delicious on their own, but for an extra special treat, serve them slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm, fruity bars and cold, creamy topping is absolutely divine.
For a breakfast or brunch option, pair these bars with a cup of coffee or tea and some Greek yogurt on the side for a more balanced morning treat.
Notes
- Bars will firm up as they cool completely, making them easier to cut cleanly
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days
- The filling is properly cooked when you see it bubbling at the edges
- If the top is browning too quickly, loosely cover with aluminum foil for the last 10 minutes of baking
FAQs
Can I use other berries instead of blackberries?
Absolutely! This recipe works well with raspberries, blueberries, or a mix of berries. Just keep the total amount the same.
Why is my filling too runny?
Make sure to use the full amount of cornstarch, which thickens the filling. Also, allow the bars to cool completely before cutting, as the filling continues to set as it cools.
Can I double this recipe?
Yes! Double all ingredients and use a 9×13 inch baking pan. You may need to increase the baking time by 5-10 minutes.
How do I know when the bars are done baking?
Look for a golden brown top and bubbling filling around the edges. The center might still seem a bit soft but will set as it cools.
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