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.
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.) 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.
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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
23 Comments
Trish
September 11, 2020 at 6:31 pmI 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!’
Sue
September 11, 2020 at 6:41 pmI’m so glad Trish, we had such fun picking blackberries this year!
NRS
August 29, 2020 at 3:29 pmHow would this be with blueberries?
Sue
August 29, 2020 at 4:12 pmThey’d be great!
NRS
August 30, 2020 at 4:37 amAnd how do you store them? Room temp for a few days or would you need to store in fridge? Thanks!!!
Sue
August 30, 2020 at 5:14 amI store them at room temp, loosely covered with foil. They are so moist they don’t need plastic wrap.
Molly Rivera
August 26, 2020 at 6:36 amI 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!
Sue
August 26, 2020 at 8:50 amYes you can use the frozen, and I think they’d be fine to use without thawing.
diane thiel
August 22, 2020 at 7:16 pmDelicious and want to freeze some. Is that ok
diane thiel
August 22, 2020 at 10:39 amCan I freeze these after cooking
Sue
August 22, 2020 at 11:02 amYes, they’ll freeze beautifully.
Laura Bodnar
August 21, 2020 at 7:44 amSue 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!
Sue
August 21, 2020 at 8:43 amThanks Laura, aren’t wild blackberries the best??
diane thiel
August 22, 2020 at 10:59 amDelicious and want to freeze some. Is that ok
Sue
August 22, 2020 at 11:01 amThese will freeze nicely.
Bernice
August 21, 2020 at 7:31 amSue everything I have made from you so far turn out fantastic!
Bernice
August 21, 2020 at 7:22 amI just made my first batch this morning, I have to make another for a bible study class tonight! They smell awesome thanks Sue!
Sue
August 21, 2020 at 7:23 amI’m so glad, thanks Bernice 🙂
Alicia
August 16, 2020 at 11:40 amMade 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.
Sue
August 16, 2020 at 2:37 pmOh good, I’m glad you both liked them 🙂
Nancy Carter
August 15, 2020 at 11:43 amHi 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.
Sue
August 15, 2020 at 11:44 amHi 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.
Nancy Carter
August 16, 2020 at 10:58 amThank 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.