Crusty, Chewy Blackberry Pie Bars

blackberry pie bars

A taste of summer…in the middle of winter.

To be perfectly honest, these did not turn out like I was expecting.  I was trying for a less cake-like, less bread-like, more crunchy sort of blackberry bar.  However, these were a pleasant surprise.

The blackberries I had were enormous.  In these bars, when you bite into a blackberry, it gushes with so much warm, sweet juice, that you think you are eating pie filling.  The topping [see recipe below] adds bursts of sweetness without overwhelming the entire bar.

And guess what?   No butter.  No oil.  Just non-fat greek yogurt.

I still don’t think this recipe can quite claim to be healthy…but it is definitely healthier.

The Recipe



1/2 c old-fashioned oats

1/4 c whole wheat flour

3/4 c all-purpose flour

1/2 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 c buttermilk*

1/3 c non-fat, plain greek yogurt

1 egg

1 tsp almond extract

1/2 tsp vanilla extract

6 oz fresh blackberries


1/4 c sugar brown sugar

1/4 c sugar

1/4 c all-purpose flour

1/4 c non-fat, plain greek yogurt

Servings: 16 bars

Heat oven to 375oF.  Mix oats, flours, sugar, baking powder, baking soda, and salt together in a large bowl.  In another bowl, mix buttermilk, egg, greek yogurt, and extracts together.  Combine wet and dry ingredients and stir.  Carefully fold in blackberries.  Pour into a greased 9″x9″ pan.

In a separate bowl, combine sugars, flour, and greek yogurt for the topping.  It will form a sort of doughy paste.  Drop small bits of this on top of the batter evenly.

Bake for 35 minutes, or until golden brown, and a toothpick comes out of the center cleanly.

*I rarely have buttermilk on hand.  Instead, I use 1% or 2% milk, with a little lemon juice added. It seems to work just as well.

blackberry pie bars

chewy blackberry pie bars

The Facts

crusty, chewy blackberry pie bar nutrition facts


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