Embarking on a hiking adventure is an invigorating experience where you get to reconnect with nature and challenge yourself physically. As you hit the trails, it’s essential to fuel your body with yummy snacks that provide energy to power you up the mountain. That’s where Easy Loganberry Pie Bars come in, the perfect companion for hikers seeking a tasty treat on the go!
So, what exactly is a loganberry? Most frequently cultivated in the Pacific Northwest, loganberries are a cross between an American blackberry and a European raspberry. They are more similar to blackberries in appearance but sweet like raspberries. These berries are named after James Harvey Logan who created this variety by accident in the 1880s.
In Washington and Oregon, loganberries are found in the wild and are grown on farms. I haven’t had much success foraging for them so each summer I like to pick them up at my local farmer’s market.
Ingredients for Easy Loganberry Pie Bars
- Loganberries
- Sugar
- Brown Sugar
- Egg
- Butter
- Baking Powder
- Nutmeg
- Flour
- Salt
This recipe is loosely based on Bobby Flay’s famous Whidbey Island Loganberry Pie. I love the flavors he creates in that dish, but was looking for something that was enjoyed on the trail rather than at home or at camp. Plus, I have to admit… my pie crust execution needs some help. These delicious cookies incorporate all the yumminess of Bobby’s pie but in a form that is transportable and super easy to make.
FAQs for Easy Loganberry Pie Bars
- I can’t find loganberries. Can I use a different type of berry for this recipe?
Yes! You can make this recipe with blueberries, blackberries, or raspberries… or be daring and create a combination of whatever is fresh and on hand. - Can I use frozen berries for this recipe?
These bars are better with fresh berries but can be made with frozen berries if they are the only option available. Simply thaw your berries, drain off any excess liquid, and pat dry. - How long can I store the pie bars?
These cookies will keep for about three days in an air-tight container. If you need to store them for longer, freeze the pie bars. In the freezer, they will keep for up to 3 months. In both cases, remember to separate layers of pie bars with parchment paper. - Can I make this recipe gluten-free?
Absolutely. Just use your favorite gluten-free flour instead of AP.
As a hiker, the snacks you choose can make a significant difference in your energy levels and overall enjoyment on the trail. With Loganberry Crumb Bar Cookies, you have a delightful, homemade treat that combines the goodness of loganberries with the convenience and nutrition of a crumbly cookie. So, the next time you lace up your hiking boots, don’t forget to pack these delicious and energy-packed cookies to fuel your adventure and satisfy your taste buds along the way. Happy hiking!
Easy Loganberry Pie Bars
Equipment
- 8×8 Baking Dish
Ingredients
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg yolk
- 1/2 cup butter
- 2 1/2 cups loganberries
- 1/3 cup sugar
- 1/4 tsp nutmeg
- 1/2 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 375 degrees F. Line a 8×8 baking dish with parchment and grease.
- Combine flour, sugars, vanilla, baking powder, salt, butter, and egg yolk in a food processor. Pulse until a dough forms.
- In a separate bowl, mix together berries, 1/3 cup sugar, nutmeg, lemon juice, and cornstarch.
- Remove 1 cup of the dough and set aside.
- Add the remaining dough to the baking dish and press down. Top with berry mixture. Crumble the reserved cup of dough on top of the berries.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
Can I make these cookies without the egg yolk, if so what would I replace it with, thank you
Hi there,
You definitely need a binding agent for the crust. Before I suggest a replacement, may I ask if just you have an egg allergy or are you trying to make the cookies vegan?
Annie
Very tasty!