Blackberry Peach Cobbler Bars

 

I love the end of summer when the peaches and berries are all juicy and ripe. I used to pick raspberries to earn money for school clothes and there were lots of mornings that my sisters and I were guilty of standing in the patch and eating as many berries as we put into our buckets. I didn't have raspberries this morning but I did have some blackberries and thanks to my awesome neighbor I also had fresh peaches. I've eaten most of the peaches she brought over just by themselves so I thought it might be nice to make something that I could share out of some of them. These bars fit the bill perfectly. 

The base was similar to shortbread and next time I am going to add some oatmeal to give it a little more texture but the flavor was awesome. The peaches and blackberries complemented each other perfectly and didn't make the crust too soggy. By the end of the day it was pretty soft but it still tasted good. I think this recipe is a definite keeper. I want to try it with raspberries next time and I would imagine that you could use frozen fruit as well and it would still be fine.

Hurry and make this one before all the peaches are gone!!

Blackberry Peach Cobbler Bars
24 bars

3 c. flour
1 c. sugar
1 t. baking powder
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 t. salt
1 c. cold butter
1 large egg
2 t. pure vanilla extract
3 peaches; pitted and thinly sliced
2 c. blackberries
Coarse sugar

1. Preheat oven to 375 degrees. Butter a 9x13 baking dish and set aside.
2. Combine the flour, sugar, baking powder, and spices. Add the butter and cut into the flour mixture. You can use a couple of knives, a pastry blender thingy, your food processor or just your hands. Mix together until you have pea sized chunks of dough.
3. Add the egg and vanilla. Stir to combine.
4. Press 3/4 of the dough into the baking dish and set the remaining dough aside.
5. Add the sliced peaches over the dough (if you are a little bit OCD line them up all nice and straight...cause I would never be so crazy). Sprinkle 2/3 of the berries over the top of the peaches.
6. Mash the remaining berries in a bowl and drizzle evenly over the baking dish.
7. Crumble the remaining dough over the top. Sprinkle top with coarse sugar.
8. Bake for 35 minutes or until the top and sides are golden brown. Remove from oven and cool completely before cutting.

Shared on:
Church Supper Sunday    Sweet Indulgences Sunday  Sweets for a Saturday