Blackberry Pistachio Dream Bars
Indulge in these delightful Blackberry Pistachio Dream Bars featuring a luscious blackberry filling and a crumbly pistachio crust, perfect for any occasion.
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 Filling
- 2 cups Fresh Blackberries (or raspberries/blueberries)
- 1/2 cup Granulated Sugar (adjust as necessary)
- 1 tablespoon Lemon Juice (fresh juice is best)
- 2 tablespoons Cornstarch
For the 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
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a bowl, combine the all-purpose flour, granulated sugar, salt, and cubed butter. Mix until crumbly.
- Add the egg yolk and ice water gradually, mixing until the dough comes together. Press the mixture into the prepared baking dish to form the crust.
Making the Filling
- In a separate bowl, combine fresh blackberries, granulated sugar, lemon juice, and cornstarch. Gently fold to coat the berries.
- Spread the blackberry mixture evenly over the crust.
Preparing the Topping
- In another bowl, mix together the brown sugar, baking powder, pistachios, cold butter, egg, and vanilla until you achieve a crumbly topping.
- Sprinkle it over the blackberries.
Baking
- Bake for 35-40 minutes or until the topping is golden and the filling is bubbling.
- Let cool completely before slicing into bars and serving.
Notes
For enhanced flavor, consider sprinkling a bit of sea salt on top just before baking; this can provide a delightful contrast to the sweetness. Store leftovers in an airtight container; they can be refrigerated for up to a week or frozen for up to three months.