Introduction

Blackberry Pistachio Dream Bars are a delightful combination of sweet, tangy berries and crunchy, nutty topping layered over a buttery crust. These homemade bars offer an irresistible balance of textures and flavors, perfect for any dessert lover seeking a fresh yet comforting treat.

A close-up image of a square dessert bar showing three distinct layers on a white marbled surface. The bottom layer is a crumbly, light brown crust with a rough texture. Above that is a thick, smooth, pale green layer with a slightly glossy finish. The top layer is a dark purple-black blackberry layer, juicy with visible whole blackberries. Scattered on top of the blackberries are small pieces of chopped green pistachios, adding texture and a pop of color. The background is softly blurred but stays consistent with the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (do not use the whole egg)
2-4 tablespoons ice water (use cold water)

For the Blackberry Filling:

2 cups fresh blackberries (or raspberries/blueberries)
1/2 cup granulated sugar (adjust as necessary)
1 tablespoon lemon juice (fresh is best)
2 tablespoons cornstarch

For the Pistachio Topping:

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 your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, and salt. Use a pastry cutter to cut in the cold cubed butter until the mixture resembles coarse crumbs.
Step 2: Add the egg yolk and 2 tablespoons of ice water. Mix gently until the dough just comes together, adding more ice water if needed. Press the dough evenly into a greased 9×13 inch baking pan.
Step 3: Bake the crust for 15-20 minutes, or until it turns golden. Remove from the oven and set aside.
Step 4: For the filling, combine the blackberries and granulated sugar in a medium saucepan over medium heat. Cook for about 5-7 minutes until the berries release their juices.
Step 5: Stir in the fresh lemon juice and cornstarch. Continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and allow to cool slightly.
Step 6: For the topping, whisk together the brown sugar, baking powder, and flour in a bowl. Cut in the cold butter until crumbly.
Step 7: Mix in the egg and vanilla extract until just combined, then fold in the pistachios.
Step 8: Spread the blackberry filling evenly over the pre-baked crust. Gently press the pistachio topping on top of the filling.
Step 9: Bake the assembled bars 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 and serving.

Tips & Variations

Swap pistachios with almonds or walnuts for a different nutty flavor.
Use frozen berries if fresh ones are not available; just thaw and drain excess liquid before cooking.
For a vegan version, substitute butter with a plant-based alternative and use a flax egg instead of a chicken egg.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen individually for up to 2 months. To reheat, warm gently in the oven to maintain the crunchy topping.

How to Serve

The image shows a close-up of a three-layered square dessert bar on a white marbled surface. The bottom layer is crumbly, golden brown, and looks like a crunchy crust. The middle layer is smooth and creamy with a light green color. The top layer has a dark purple, glossy texture made of blackberries that are juicy and plump. Scattered on top are small pieces of green and purple pistachios adding a crunchy texture and color contrast to the deep berries. There are some crumbs and pistachio pieces around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blackberries?

Yes, raspberries, blueberries, or a mixed berry combination work well and offer a similar texture and flavor balance.

What if my topping looks too wet before baking?

The topping should be crumbly but hold together when pressed gently. If too wet, add a little more flour or nuts to achieve the right consistency before baking.