blackberry pistachio crumble bars test

Crust & Topping

4 1/2 cups (465g) rolled oats
1 1/2 cups (180g) almond flour
3/4 tsp salt
3/4 tsp cinnamon
3/4 cup (150g) butter melted
1/2 cup (175g) maple syrup
1 1/2 tbsp (48g) almond butter

Blackberry Filling

18 ounces blackberries
1 1/2 tbsp cornstarch
1 1/2q tbsp sugar
1 1/2 tbsp lemon juice
Pinch of salt

Pistachio Layer (Cashew Cream)

3/4 cup raw cashews (soaked)
6 tbsp water (adjust as needed)
1.5 tsp maple syrup
1.5 tsp vanilla extract
1.5 tsp tapioca starch

Preheat oven to 350°F. 

Line an 9x12 -in baking pan with parchment paper and set aside.
Combine oats, almond flour, salt, and cinnamon in a food processor. Pulse to chop oats and combine.

In a small pot, melt coconut oil. 

Stir in honey and cashew butter.

Pour into dry ingredients in food processor and process until mixture comes together (make sure there are not dry spots).

Set aside 1 cup of oat mixture for crumb topping. 

Evenly distribute and press down the remaining mixture in the parchment lined baking pan. 

Prick the crust with a fork a few times to allow steam to escape. Bake for 10 minutes.

FILLING

Add blackberries, lemon juice, sugar and tapioca starch to the food processor and pulse 3-4 times to break the blackberries up.


In a blender add the blackberries and blend smooth until blackberries are completely pureed. 

Remove the crust from the oven and pour blackberry puree over crust. 

Crumble reserved oat mixture evenly over blackberries. 

Bake for 25-30 minutes, until topping is golden brown.

Remove from oven and cool completely in pan for 1 hour. 

Refrigerate for at least 4 hours until completely set. 

Remove from pan by lifting the edges of the parchment paper and cut into bars.