Gluten-Free Vegan Blackberry Pie Bars — 5 Ingredients

Vegan blackberry pie bars with a shortbread-style crust, jammy blackberry filling, and a crisp crumble topping are an outstanding dessert — and they work for breakfast too. This simple five-ingredient recipe is quick to make and always a crowd-pleaser.

These vegan blackberry bars are inspired by the strawberry oatmeal bars I shared recently — they’re equally addictive. One bite and you’ll understand why it’s hard to stop at just one.

The bars balance bright, tart blackberry flavor with the rich, buttery texture of a shortbread crust and an oat crumble topping. A light powdered sugar glaze gives them a subtle donut-like finish if you want something sweeter.

They’re loved by everyone who tries them and are healthy enough to enjoy for breakfast: gluten-free, egg-free, dairy-free, and low in refined sugar, with the option to make them entirely refined sugar-free.

All you need are five basic fresh ingredients, an 8″ square baking pan, and minimal baking experience to make these delicious bars.

Ingredients for Blackberry Pie Bars:

Blackberries: Fresh blackberries are cooked into a jammy filling with a touch of sweetener.

Pure Maple Syrup or Cane Sugar: Use pure maple syrup or your preferred granulated sweetener for the filling and crust. Options include cane sugar, brown sugar, coconut sugar, maple sugar, or a sugar-free sweetener.

Gluten-Free All-Purpose Flour: A gluten-free flour blend is used in the crust and topping together with oats to create a flaky shortbread base and crumble.

Oats: Old-fashioned rolled oats, quick oats, or instant oats all work. Oats add a breakfast-like flavor and a light, flaky texture.

Coconut Oil or Butter: Melted coconut oil keeps the bars vegan; melted butter works if dairy is not a concern.

Sea Salt: A pinch of sea salt in both the filling and crust enhances the overall flavor and makes the bars taste sweeter without extra sugar.

Recipe Customizations & Additions:

• Swap the blackberries for other fruits: blueberries, cherries, plums, peaches, or strawberries all work well.
• For a sweeter, more dessert-like bar, make a simple glaze with 1 cup powdered sugar and 2 tablespoons water or lemon juice and drizzle on top.
• If you prefer a sweeter bar, don’t skip the glaze — the bars themselves are mildly sweet.
• Add ½ teaspoon almond extract or 1 teaspoon vanilla extract to the glaze or crust for extra warmth and depth.
• Use cornstarch or tapioca flour to thicken the filling if you prefer those over gluten-free flour.

Now let’s bake a batch of fresh blackberry bars.

How to Make Blackberry Pie Bars:

Make the Crust & Topping:

Preheat the oven to 350°F and line an 8″ x 8″ square baking dish with parchment paper.

The crust and topping use the same mixture, so you’ll mix once and use twice. Combine the crust/topping ingredients in a large bowl and stir until a thick, somewhat crumbly dough forms. It should not be overly oily.

Reserve ½ cup of this mixture for the crumble topping. Press the remaining mixture into the prepared pan in an even layer and poke several fork holes so it bakes evenly. Bake the crust 15–20 minutes, until just lightly golden.

Make the Blackberry Pie Filling:

While the crust bakes, make the blackberry filling. Combine the blackberries, 2 tablespoons water, and granulated sugar (or maple syrup) in a saucepan. Cover and heat over medium-high until the mixture comes to a full boil.

Cook 8–10 minutes, stirring occasionally, until the berries are very soft and release liquid. Mash to your preferred texture, then stir in 2 tablespoons gluten-free all-purpose flour (or cornstarch/tapioca). Continue cooking uncovered 2–3 minutes until the filling thickens.

Make the Bars:

When the crust is done, spread the blackberry filling evenly over it.

Sprinkle the reserved crumble mixture over the filling and bake 25–32 minutes, until the filling is jammy and the topping is lightly golden. Remove from oven and cool completely before slicing. If desired, whisk powdered sugar with water or lemon juice for the optional glaze and drizzle over the cooled bars.

Serve with a scoop of vanilla ice cream and extra fresh berries for an indulgent dessert.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a zip-top bag for up to 3 months. These oatmeal bars make a great base for other fruit fillings — swap in almost any berry or stone fruit to suit the season.

Frequently Asked Questions:

What do they taste like?

The blackberry filling is fresh and tangy with a gooey texture and a little pop from the seeds. Paired with the buttery oat crust and crumble, the bars are irresistible.

Can I make them with almond flour?

If you need a grain-free option, try a paleo almond flour crumb bar recipe and swap in blackberries for the fruit.

Can I use frozen blackberries?

Yes. Frozen blackberries work fine — add a splash more water when heating the frozen fruit to help the mixture come together.