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!
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
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.Â
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 🙂
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.) Â 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…!
Love blackberries?
- Almond Layer Cake with Blackberry Buttercream
- Blackberry Slab Bars
- Blackberry Moscato Slushies
- Perfect Black Raspberry Muffins
- Blackberry Pecan Crumble Squares
WANT TO TRY THESE BLACKBERRY COBBLER BARS?
PIN THEM TO YOUR FAVORITE BAKING BOARD SO YOU DON’T LOSE THEM.
JOIN ME ON PINTEREST FOR MORE CREATIVE RECIPES ~ Â I LOVE TO PIN !
Blackberry Cobbler Bars
Equipment
- 9x9 square baking pan
Ingredients
- 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)
filling
- 2 cups blackberries (or enough to cover the bottom crust)
Instructions
- 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.
- 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.
- Arrange the berries evenly over the surface.
- Top with the remaining dough, crumbling it with your fingers as you add it. Some of the berries will show through, that's fine.
- 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.
Nutrition
29 Comments
Andi
February 18, 2022 at 5:18 amThank you for another great recipe! We grow black currants, so I substituted frozen ones for the blackberries. Also used whole wheat pastry flour for extra flavor. The resulting bars were devoured in short order. This recipe is so easy and not too sweet. I will be making this again & again!!
Sue Moran
February 18, 2022 at 8:28 amBlack currant cobbler bars sound amazing!
Linda
May 29, 2021 at 6:33 amHi Sue, how can i adpt this for a 9×13 pan?
Sue Moran
May 29, 2021 at 6:35 amI would double it Linda. They might be a little thicker, so they might take a little longer to bake.
Resha Underwood
October 3, 2020 at 9:36 amI 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. ?
Sue
October 3, 2020 at 11:04 amOh that sounds so good, I love mixed berries.