Blackberry Cobbler Bars

Blackberry Cobbler Bars are a portable, snack-able version of everybody’s favorite summer berry dessert. I don’t know anyone who doesn’t fall hard for these vibrant shortbread bars!

slicing blackberry cobbler bars

Blackberry cobbler bars are a user friendly version of one of the most iconic summer desserts.

The short list:

  • blackberries ( about a pint)
  • butter
  • flour
  • sugar
  • vanilla and salt


Blackberry cobbler bar with fork

Exactly what’s the difference between these classic fruit desserts?

CRISP: According to the Farmer’s Almanac, a crisp is made with a topping made of a combination of oats, flour, butter, sugar, and sometimes nuts.

CRUMBLE: Crumbles are British in origin, and are similar to crisps except they do not contain oats, and the topping is more of a streusel in texture.

BETTY: Similar to a crumble, but with the crumble topping layered throughout the fruit.

BUCKLE: a buckle is fruit and cake batter that are baked together. The fruit makes the cake ‘buckle’ as it bakes.

COBBLER: Cobblers have biscuit style dough that is dropped over the fruit creating a rough surface.

Fair warning ~ don’t use your white linens when serving these purple-icious bars, they’ll stain everything in sight! But it’s all worth it, the flavor is so tart and delicious, and the color is eye-popping. 

A stack of blackberry cobbler bars

If you’re observant you probably already noticed that my blackberries are wild.

They’re a lot tinier than regular commercial berries, and more intensely flavored. Picking berries is one of the things I look forward to most every summer, if I’m lucky enough to be in a place where that’s possible, that is. Check out my ultimate guide to berry picking for details.

If your berries are the larger supermarket variety

 No worries, just give them a rough chop first. You can even cook them down to a simple jam if you like, or use actual blackberry jam, for that matter. These bars are versatile 🙂

making blackberry shortbread bars

Fresh fruit blooms in the oven!

You might have heard me talk before about what a wonderful transformation fruit goes through when you bake it. Blackberries are a great example of this phenomenon (so are apricots.)  If you pop a few berries into your mouth in the produce aisle it’s one thing, and an entirely different thing when you bake them between two layers of buttery dough. The color intensifies, the flavor blooms, and that texture…!

a stack of blackberry cobbler bars

Love blackberries?

a stack of blackberry cobbler bars with lemonade




5 from 12 votes

Blackberry Cobbler Bars

Blackberry Cobbler Bars are a portable, snack-able version of everybody's favorite summer dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12 servings
Calories 265kcal
Author Sue Moran


  • 9x9 square baking pan


  • 1 cup unsalted butter (2 sticks, 226 grams) at room temperature
  • 2/3 cup granulated sugar(153 grams)
  • 1/2 tsp salt
  • 1 tsp vanilla extract (almond extract works great too)
  • 2 cups all purpose flour (240 grams)


  • 2 cups blackberries (or enough to cover the bottom crust)


  • Preheat the oven to 350F Line a 9x9 square baking pan with foil or parchment paper with long ends so you can lift the bars out after they've cooled for easy cutting.
  • Cream the butter and sugar together until light and fluffy. I do this in my stand mixer, but you can use electric beaters, or do it by hand. Scrape down your bowl a few times to get it evenly incorporated. Beat in the salt and vanilla, then slowly add the flour, mixing just until there is no dry flour left. Don't over mix. The dough will be crumbly.
    making shortbread dough
  • Take 2/3 of the dough and crumble it into the bottom of your prepared pan. Flatten gently with floured hands until you get an even layer. Add a bit more dough if needed to completley cover the bottom.
    patting down shortbread crust in pan
  • Arrange the berries evenly over the surface.
    blackberries over shortbread crust
  • Top with the remaining dough, crumbling it with your fingers as you add it. Some of the berries will show through, that's fine.
    crumble topping on blackberries
  • Bake for 35-40 minutes until the top is just barely starting to turn golden in spots. Let cool on a rack before lifting the cobbler bars out of the pan for slicing.
    cooling blackberry bars


Calories: 265kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 100mg | Potassium: 66mg | Fiber: 2g | Sugar: 12g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

email signup prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Resha Underwood
    October 3, 2020 at 9:36 am

    5 stars
    I decided to make this recipe this morning for my little family after trying your White Peach Bars recipe that turned out amazing. I didn’t have enough blackberries so I used all the berries in my fridge before they went bad. I put strawberries, raspberries and blackberries in and these bars turned out divine. They needed a little extra time cooking; about 5 minutes. Thank you for the recipe ideas. My babies and I loved them. ?

    • Reply
      October 3, 2020 at 11:04 am

      Oh that sounds so good, I love mixed berries.

  • Reply
    September 11, 2020 at 6:31 pm

    5 stars
    I made this tonight with black berries freshly picked from our bushes. My husband just had a second helping with a dollop of ice cream and declared this ‘the best dessert every!’

    • Reply
      September 11, 2020 at 6:41 pm

      I’m so glad Trish, we had such fun picking blackberries this year!

  • Reply
    August 29, 2020 at 3:29 pm

    How would this be with blueberries?

    • Reply
      August 29, 2020 at 4:12 pm

      They’d be great!

      • Reply
        August 30, 2020 at 4:37 am

        And how do you store them? Room temp for a few days or would you need to store in fridge? Thanks!!!

        • Reply
          August 30, 2020 at 5:14 am

          I store them at room temp, loosely covered with foil. They are so moist they don’t need plastic wrap.

  • Reply
    Molly Rivera
    August 26, 2020 at 6:36 am

    I picked and froze a lot of blackberries back when they were in season. Can I use frozen blackberries in this recipe? Should I thaw them first? Thank you!

    • Reply
      August 26, 2020 at 8:50 am

      Yes you can use the frozen, and I think they’d be fine to use without thawing.

  • Reply
    diane thiel
    August 22, 2020 at 7:16 pm

    5 stars
    Delicious and want to freeze some. Is that ok

  • Reply
    diane thiel
    August 22, 2020 at 10:39 am

    Can I freeze these after cooking

    • Reply
      August 22, 2020 at 11:02 am

      Yes, they’ll freeze beautifully.

  • Reply
    Laura Bodnar
    August 21, 2020 at 7:44 am

    5 stars
    Sue these are delicious. I had some blackberries growing wild near my house and added a few from the farmers market. So easy to make. These are definitely on my “keepers “ list. Thank you!

    • Reply
      August 21, 2020 at 8:43 am

      Thanks Laura, aren’t wild blackberries the best??

    • Reply
      diane thiel
      August 22, 2020 at 10:59 am

      5 stars
      Delicious and want to freeze some. Is that ok

      • Reply
        August 22, 2020 at 11:01 am

        These will freeze nicely.

  • Reply
    August 21, 2020 at 7:31 am

    Sue everything I have made from you so far turn out fantastic!

  • Reply
    August 21, 2020 at 7:22 am

    5 stars
    I just made my first batch this morning, I have to make another for a bible study class tonight! They smell awesome thanks Sue!

    • Reply
      August 21, 2020 at 7:23 am

      I’m so glad, thanks Bernice 🙂

  • Reply
    August 16, 2020 at 11:40 am

    5 stars
    Made these this afternoon. Yum!! Hubby was very happy, too. I didn’t have a 9″ square pan so used my 8″ sq one and baked for full 40 minutes.

    • Reply
      August 16, 2020 at 2:37 pm

      Oh good, I’m glad you both liked them 🙂

  • Reply
    Nancy Carter
    August 15, 2020 at 11:43 am

    Hi Sue
    I wanted to let you know that every recipe that I have tried from your blog has come out perfectly and is sooooo delicious! Can’t wait to try this one as I just bought some beautiful blackberries from the farmers market this morning. So thank you for such wonderful recipes, etc.
    I have one question, I have a question, as I don’t want to miss one thing that you put out there for us, your videos, recipes, etc. Question is…If I sign up for your emails, do I get every other thing that you publish online, or do I have to sign up separately for each offering? I don’t want to miss a dang thing you write. Thanks.

    • Reply
      August 15, 2020 at 11:44 am

      Hi Nancy, thanks for the sweet comment! When you sign up for emails you’ll get everything sent to you, my email list is my ‘A’ list, and they get everything first, plus extra material not available elsewhere.

      • Reply
        Nancy Carter
        August 16, 2020 at 10:58 am

        Thank you so much. I did not want to miss out on any of your postings. Today I am making your blackberry cobbler bars, and your Italian White Bean Soup with Sausage Meatballs…even though it’s terribly hot here in Houston…we crank down the AC. Have a great day.

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!