Blackberry Pistachio Crumble Bars

4.34 from 3 votes

A simple shortbread mixture that starts with a cake mix is layered with blackberry jam and topped with roasted pistachios.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Preheat the oven to 350 degrees. Prepare a 9x9 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.

Substitute blueberry or raspberry jam in the same amount as blackberry for a different flavor.