Description
Blackberry Pistachio Dream Bars are a delightful homemade treat combining a buttery pre-baked crust, a luscious blackberry filling, and a crunchy pistachio topping. This recipe balances sweet and tart flavors with a nutty crunch, perfect for dessert or an indulgent snack.
Ingredients
Scale
For the 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
- 2-4 tablespoons Ice Water (cold)
For the Blackberry Filling
- 2 cups Fresh Blackberries or raspberries/blueberries
- 1/2 cup Granulated Sugar (adjust as necessary)
- 1 tablespoon Lemon Juice (fresh)
- 2 tablespoons Cornstarch
For the Pistachio Topping
- 1/2 cup Light Brown Sugar or granulated sugar
- 1 teaspoon Baking Powder
- 1 cup All-Purpose Flour
- 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. Using a pastry cutter, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually add 2 to 4 tablespoons of ice water until the dough forms. Press the dough evenly into a greased 9×13 inch baking pan. Pre-bake the crust for 15-20 minutes until it turns golden brown.
- Make the Blackberry Filling: In a medium saucepan over medium heat, combine the fresh blackberries and sugar. Cook until the berries release their juices and soften, about 5-7 minutes. Stir in the fresh lemon juice and cornstarch, then continue cooking for 1-2 minutes until the filling thickens. Remove from heat and allow to cool.
- Prepare the Pistachio Topping: In a bowl, whisk together the brown sugar, baking powder, and flour. Cut in the cold, cubed butter until the mixture becomes crumbly. Mix in the egg and vanilla extract until just combined, then fold in the pistachios to create a nutty topping.
- Assemble the Bars and Bake: Remove the pre-baked crust from the oven and evenly spread the cooled blackberry filling over it. Gently press the pistachio topping over the filling layer, covering it completely. Bake the assembled bars at 350°F (175°C) for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and Serve: Allow the bars to cool fully in the pan to set the filling before slicing into bars for serving. This resting helps the layers hold together perfectly.
Notes
- You can substitute blackberries with raspberries or blueberries depending on preference or availability.
- Adjust the sugar in the filling based on the sweetness of your berries.
- Use gluten-free flour to make the recipe gluten-free.
- Let the bars cool completely before slicing to ensure clean cuts and prevent the filling from oozing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
