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Blackberry Pecan Bars
Blackberry pecan bars are the perfect breakfast to dessert treat with a jammy berry filling in a brown sugar pecan shortbread crust.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 16 servings
Calories: 174 kcal
Course:
Dessert
Cuisine:
American
Ingredients
crust
- 1 cup all-purpose flour
- 1 cup chopped pecans, divided
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- a pinch of salt
- 1/2 cup unsalted butter, room temperature, cut in pieces
filling
- 8 oz fresh blackberries
- 1/3 cup blackberry preserves
- 2 tsp cornstarch
- a squeeze of fresh lemon juice
Instructions
- Set oven to 375F.
- Line a 9x9 baking pan with a sling of parchment paper, edges hanging off the sides for easy removal from the pan later.
- In a food processor, pulse the flour, 1/2 cup of the pecans, sugars and salt a few times to combine. Add the softened butter and pulse until the butter is thoroughly incorporated and the mixture has a large moist crumb texture. Keep pulsing until there is no dry flour left. It will be crumbly.
- Measure out about 1/2 cup of the mixture for the crumb topping and set aside. Crumble the rest into your lined pan. Spread it out and pat down the crust with your fingers. Flour them if necessary to prevent sticking. Try to get it evenly spread across the bottom of the pan. I like to finish the process with an offset spatula to flatten and smooth the surface.
- Bake the crust for 15 minutes.
- Pulse the fresh berries and the preserves along with the cornstarch in the processor briefly to break down the fruit.
- Put the mixture in a small saucepan and heat to a boil, stirring often. Let it cook for just a minute or two until it starts to thicken. Taste and add a teaspoon of lemon juice if needed. Set aside to cool slightly while the crust finishes baking.
- Spread out the fruit evenly over the crust.
- Top with the remaining crumble mixture, and then the remaining 1/2 cup chopped pecans.
- Bake for 20 minutes more.
- Cool in the pan for 15 minutes, then loosen the edges and remove the bars from the pan using the parchment paper sling. Let them cool completely on a rack before slicing into 16 bars.
Cup of Yum
Notes
- *blackberry pecan bars were first published in 2012. I've updated the recipe and shot new photos in 2022.
- All kind of berries and stone fruit work well in these bars.
- Try walnuts in place of the pecans.
- You might try mixing and matching the fresh fruit with different types of jam for unusual flavors.
Nutrition Information
Calories
174kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
49mg
(2%)
Potassium
68mg
(2%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
211IU
(4%)
Vitamin C
4mg
(4%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 174
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 68mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.