02 Jul Berry Cobbler Bars
Cobbler is one of my favorite summer desserts. Second only to maybe crumbles and of course, ice cream.
But I have a bone to pick with cobbler. Our relationship is not a perfect one.
Of course, I don’t want to jump into this post complaining.
I don’t know if you were in a sorority in college, but I was. During rush, while evaluating potential new sisters, we used a method we called “Pro, Con, Pro”. When a potential new member was up for the cut (brutal, I know) the girl’s reason for being on the chopping block (the con) had to be sandwiched in between two big, fat, guilt-eliminating pros about her. After all, it is not ladylike to concentrate on others’ flaws.
I’m going to employ this for cobbler. You know, so as not to hurt cobbler’s feelings. Here goes…
Pro: Fresh, Warm, Bubbling Fruit. There is just something about cooked blueberries that makes me fall in love over and over and over again.
Con: It’s messy and requires a serving utensil, plus additional plates and MORE utensils. NOT ideal for picnics….like the kind you’ll be attending this weekend for your 4th of July celebrations.
Pro: Everything else.
To make cobbler a little more travel-friendly for your 4th of July plans, I baked it in bar form! And of course they’re stuffed with plenty of fresh blueberries and raspberries to satisfy your cobbler craving while being adorably patriotic at the same time.
These Berry Cobbler Bars fit easily into a travel container and require only a napkin. PRO!
I can already imagine myself eating these while watching fireworks. Berry Cobbler Bar in one hand,
beer Coca-Cola in the other.
Not into berries? Use peaches, cherries or mangoes! Enjoy!
- 1 cup brown sugar divided
- 2 1/4 cups flour
- 1/2 tsp salt
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1.5 sticks of cold unsalted butter (3/4 cup)
- 2 eggs
- 1 small lemon zested and juiced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons all-purpose flour
- Preheat oven to 400 degrees.
- In a bowl combine baking powder, flour, cinnamon, half your brown sugar, salt and butter together. Work with your fingers or a pastry blender until it is crumbly.
- Mix in the eggs.
- Divide the dough in two. Press half into the bottom of a greased 8x8 baking dish.
- Bake for 5 minutes and remove from oven. Lower oven temperature to 375 degrees.
- Meanwhile in a separate bowl toss remaining sugar, lemon juice, zest, 1 tbs flour, and fruit.
- Spread over the top of the baked crust.
- Sprinkle with remaining crust dough bake for 25-30 minutes or until golden brown.
- Allow to cool for about 15 minutes before slicing.
Adapted from The Professional Palate