Blackberry Pistachio Crumble Bars in Your Pressure Cooker
These Blackberry Pistachio Crumble Bars are the perfect mix of sweet and salty with a buttery oat crust and jammy blackberry center. Simple to bake with wholesome ingredients and a nutty crunch of pistachios, these bars are an easy and satisfying treat.
Equipment
- 1 Mixing bowl Large
- 1 8x8 baking dish Lined with parchment
Ingredients
Main Ingredients
- 1 ½ cups Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1 ¼ cups All-purpose flour
- 1 tablespoon All-purpose flour additional
- ½ teaspoon Cinnamon
- ½ teaspoon Baking soda
- ¾ teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Light brown sugar loosely packed
- 1 teaspoon Vanilla extract
- ½ cup Roasted, salted pistachios coarsely chopped
- Flaky sea salt optional
- 12 ounces Blackberries
- 1 tablespoon Cornstarch
- 1 tablespoon Sugar
- 1 tablespoon Lemon juice
- Salt pinch
Instructions
Instructions
- Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper, leaving overhang on sides.
- In a bowl, mix oats, flour, cinnamon, baking soda, and salt until combined.
- In another bowl, combine melted butter, brown sugar, and vanilla until smooth. Stir in dry ingredients to form crumbly dough.
- Press two-thirds of dough firmly into the bottom of the baking dish for the crust.
- In a separate bowl, combine blackberries, cornstarch, sugar, lemon juice, and a pinch of salt to create the filling.
- Spread blackberry filling over the crust evenly.
- Sprinkle remaining dough over blackberry layer, then top with chopped pistachios.
- Bake for 28 to 32 minutes until the top is golden and filling bubbles around edges.
- Let bars cool completely in pan before slicing. Optionally, sprinkle flaky sea salt before serving.
Notes
Wrap leftovers and store at room temperature for up to 2 days or refrigerate up to 5 days. Freeze individually wrapped for longer storage. Reheat in microwave for 10 seconds to restore freshness.