Blackberry Crumble Bars
This Blackberry Crumble Bars recipe is actually a twist on a classic from my Cake Mix Cookies & Bars cookbook. I’ve been playing with new variations for years, and this one {with the perfect combination of blackberry and pistachios} quickly became a favorite. The salty crunch of the nuts is the perfect match for the sweet berry filling, and it’s hard to stop at just one bar.
I originally published this post in 2018 and have since added new photos and additional information for success.
Starting with a simple cake mix {my favorite shortcut ingredient}, they come together in minutes but taste like you spent all afternoon baking. The mix becomes both the base and the crumble, making them both easy and decadent, just like it does in these Toffee Bars and Salted Caramel Bars.
My son Tate agrees, he’s been hooked since the very first batch and asks for them every chance he gets. Whether you’re packing them for a picnic or serving them warm with a scoop of vanilla ice cream, these bars always hit the spot. One bite and you’ll see why they’re on repeat in our kitchen.
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Ingredients Needed
- Vanilla Cake Mix: The perfect starting point for this easy to make cake mix shortbread. No need for flour this way.
- Butter: An ingredient in traditional shortbread and the perfect way to get a wonderful rich flavor. If you are worried about the salt from the pistachios, use an unsalted butter.
- Egg: While not all shortbread recipes require an egg, I find that it helps to bind everything together better.
- Blackberry Jam: A good quality jam should be used in this recipe because it is one of the main flavors.
- Pistachios: Adding chopped pistachios to the top crust helps create a wonderful flavor and texture. I also love using them in this Pistachio Bundt Cake.
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
Try using a white or yellow cake mix in place of the vanilla for a similar flavor profile. You could also try a chocolate cake mix to change things up.
While blackberry jam is my preference, use what you have on hand. Raspberry jam or strawberry jam would both be wonderful substitutes.
For the nuts, go ahead and swap out the pistachios for slivered almonds or chopped walnuts. Hazelnuts or macadamia nuts would also be delicious options.
How to make Blackberry Crumb Bars
Combine the shortbread ingredients in a large bowl. Mix together until you have a crumbly consistency with a hand held mixer, or by hand.
Press half of the shortbread mixture into the prepared pan using your fingertips or the bottom of a flat glass.
Bake the crust in a preheated 350 degree oven for 10 minutes or until it is a pale brown color.
Top the partially baked crust with the blackberry jam.
Add the chopped pistachios to the remaining shortbread dough and sprinkle over the top of the blackberry jam in an even layer.
Continue to bake the crumble bars for an additional 25-30 minutes or until they are golden brown. Remove from the oven and allow them to cool completely before cutting into squares.
Expert Tips
- Don’t skip lining your pan with parchment paper. This helps you to easily remove the blackberry bars from the baking pan after they are cooled.
- For extra flavor in the filling add a bit lemon juice and lemon zest to the jam. It is an ingredient that always makes a fruit flavor pop.
- Leave about a half inch of the edge of the shortbread without jam. If you add the jam all of the way to the edge it will bubble up and be harder to cut.
- If you don’t like nuts, omit them from the recipe. When I make this recipe for my mom {who is allergic} I leave them out altogether or make these Raspberry Crumble Cookies.
Storage and Freezing
Store leftover blackberry crumb bars in a good airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for 4 days.
These awesome cake mix shortbread bar dessert can also be frozen for up to 3 months.
Do you love cookie bars? Try these recipes…
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Blackberry Pistachio Crumble Bars
Ingredients
Shortbread
- 1 box vanilla cake mix {13.25 ounces}
- ⅓ cup butter {softened}
- 1 large egg
Toppings
- ⅔ cup blackberry jam
- ⅔ cup roasted and salted pistachios {chopped}
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×9 baking pan by spraying it lightly with nonstick spray and lining it with parchment paper.
- Mix dry cake mix, softened butter and egg with either a wooden spoon or an electric mixer. The mixture will be crumbly and that is how it should be. Take ½ of the mixture and press it into the prepared pan using your fingers or the bottom of a measuring cup. Bake for 10 minutes or until it is a pale golden brown.
- Remove from the oven and spread jam to within ½ inch of the edge. Add pistachios to the remaining shortbread dough. Take the pistachio shortbread dough and sprinkle it over the top of the blackberry jam, pressing it slightly. Bake for an additional 30-35 minutes or until the top is golden brown. Remove from the oven and allow to cool completely before cutting and serving.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for 4 days. They also freeze well for up to 3 months.
Notes
- Substitute blueberry or raspberry jam in the same amount as blackberry for a different flavor.
Can you PLEASE publish a cookbook already????♥️
Your so sweet!! 🙂