Go Back Email Link
+ servings
blackberry almond crumble bars

Blackberry Almond Crumble Bars

Amazing flavor of blackberries combined with perfectly crumbly and nutty pastry texture.  Blackberry Almond Crumble bars - you have crumbly pastry both at the bottom and on the top with baked blackberries in between: perfection!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people
Calories 269kcal


  • ½ cup almonds , whole blanched or non-blanched almonds (2 ounces)
  • 1 ⅔ cups all-purpose flour , plus more for dusting
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 10 tablespoons unsalted butter , softened, plus more for greasing the baking pan
  • cup confectioners’ sugar
  • 12 ounces blackberries
  • 2 tablespoons confectioners’ sugar


  • Preheat oven to 350 F. Arrange almonds in a single layer on a baking sheet and bake until a bit browned, 15 minutes. Let them cool completely. After they are cooled, grind them in a food processor until finely ground.
  • Combine together flour, salt, cinnamon, and ground almonds in a medium bowl, mix together. In a separate bowl, mix ⅔ cup sugar and butter using electric mixer, until fluffy, 3 minutes. Add flour mixture to butter mixture and mix, using electric mixer until a crumbly dough forms that would resemble coarse meal.
  • Divide dough into 2 equal parts. Butter 8 inch square baking dish, dust with flour, tap out excess. Press one half of the dough onto bottom of pan. When pressing dough onto the pan, use flour to dust your fingers to help the process. Scatter blackberries over dough. Sprinkle blackberries with remaining 2 tablespoons sugar. Crumble the other half of the dough over blackberries.
  • Bake until golden, 30 minutes.


Recipe adapted from Martha Stewart


Calories: 269kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 127mg | Fiber: 3g | Sugar: 11g | Vitamin A: 425IU | Vitamin C: 7.2mg | Calcium: 35mg | Iron: 1.4mg