Recipe: Blackberry-Peach Cobbler Bars

We're not asking you to give up your Grandmama's classic peach cobbler recipe, but we think that these cobbler bars are pretty dang delicious. Made with fresh blackberries and bright, sweet peaches, this Southern dessert will be an instant crowd-pleaser. Plus, these bars can be handheld treats if you're hosting a party (and, omitting the deliciously melted vanilla ice cream on top!). In these Blackberry-Peach Cobbler Bars, the fresh blackberries add some tart and tang to your twist on fruit cobbler, while topping the dish with glazed pecan pieces gives it a crunchy, streusel-like finish. We've also added in a secret ingredient – a dash of bourbon. The addition of bourbon keeps these cobbler bars from become too sweet. But, if you're not partial to bourbon (or, if you've got a few cocktails you'd rather use it in!), you can omit the alcohol from the recipe. With their portable nature, Blackberry-Peach Cobbler Bars are great for taking to a summer picnic, church potluck, or family reunion. And, we guarantee that guests of all ages will eat them up immediately.

Start the recipe by preparing the batter for your cobbler bars. Similar to classic cobbler recipes, this batter is made with a mixture of brown sugar, white sugar, all-purpose flour, eggs, vanilla, baking powder, and salt. This provides a golden brown foundation for your cobbler bars. Take 3/4 of the batter and spread it into a greased casserole dish. Then, sprinkle on some of the freshest blackberries that you can find. The sweeter and plumper the berries, the better. Next comes the peach filling. Mix together sugar, flour, sliced fresh peaches, and a hearty dash of bourbon and add on top of the blackberries. Although you could sub in thawed frozen peaches, just be aware that the extra moisture may yield more a cobbler-like texture rather than a handheld bar. Top the peach mixture with the remaining batter and the glazed pecans. Pop the dish in the oven, and let the magic happen! Cool completely before cutting into bars, or serve warm with a big dollop of vanilla ice cream.

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