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Blackberry Pistachio Dream Bars

Blackberry Pistachio Dream Bars: A Sweet Indulgence Awaits

Delight in the Blackberry Pistachio Dream Bars, a perfect blend of sweet and nutty flavors that's gluten-free and easy to make.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour
  • 1/2 cup Unsalted Butter Cold and cubed
  • 1/4 cup Granulated Sugar
  • 1/4 tsp Salt
  • 1 large Egg Yolk Do not use the whole egg
  • 2-3 tbsp Ice Water Always use cold
For the Blackberry Filling
  • 2 cups Fresh Blackberries Can substitute with raspberries or blueberries
  • 1 tbsp Lemon Juice Fresh juice is best
  • 2 tbsp Cornstarch
For the Pistachio Topping
  • 1/2 cup Light Brown Sugar Granulated sugar can be substituted
  • 1 tsp Baking Powder
  • 1 cup Pistachios Shelled and unsalted
  • 1 large Egg
  • 1 tsp Vanilla Extract

Equipment

  • mixing bowl
  • 9x13-inch baking pan
  • Saucepan
  • pastry cutter
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
  3. Cut in the cold, cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. Add the egg yolk and ice water, mixing just until a soft dough forms.
  5. Press this dough evenly into the prepared pan and pre-bake for 15-20 minutes, or until golden brown.
  6. In a saucepan over medium heat, combine the fresh blackberries and granulated sugar. Cook for 5-7 minutes until bubbly.
  7. Remove from heat, then stir in the lemon juice and cornstarch, mixing until thickened, about 1-2 minutes.
  8. Allow the blackberry filling to cool slightly while you prepare the topping.
  9. In a large bowl, whisk together the light brown sugar, baking powder, and flour, then cut in the cold butter until crumbly.
  10. Add in the large egg and vanilla extract, stirring until well blended.
  11. Gently fold in the shelled pistachios.
  12. Pour the blackberry filling over the pre-baked crust, spreading it evenly.
  13. Sprinkle the pistachio topping over the blackberry layer and press down gently.
  14. Bake for 30-35 minutes until topping is golden brown and filling is bubbly.
  15. Allow the bars to cool completely in the pan for 1-2 hours before slicing.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 100mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Notes

For best results, chill the butter and don’t overmix the topping ingredients.

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