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    Home » Recipes » Desserts » Fruit Desserts » Peach Blackberry Cobbler Bars

    Peach Blackberry Cobbler Bars

    Published: Aug 5, 2017 · Modified: Aug 7, 2020 by Barbara Curry · This post may contain affiliate links.

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    A pan of Peach Blackberry Cobbler Bars. The bottom photo is Peach Blackberry Cobbler Bar on a plate.
    Peach Blackberry Cobbler Bars are just the thing when you can’t decide if you want cobbler or a bar.  Warm, they have the texture of a cobbler, but cooled, they are like a bar with a moist cake like texture that is bursting with peaches and blackberries.  Toasted pecans in the top layer give them a nice crunch and bourbon mixed with the peaches make this an AWESOME dessert.
    Peach Blackberry Bars in baking dish with peaches

    Peaches this year in North Carolina are particularly sweet and abundant which means I’ve been making peach blackberry bars. I was afraid the late frost would have ruined some of the crops but from what I’ve seen so far, I think it only helped.

    I’ve tried several varieties of peaches this summer and all have been marvelous whether from my favorite fruit stand in the Sandhills or from the stalls at the farmers markets.  My eyes have been bigger than my stomach so I’ve been able to make jam and freeze the rest of them to enjoy this winter.

     

    Slice of Peach Blackberry Bars on plate with forkWith peaches ripening faster than I can eat them, I’ve been experimenting a lot. I’ve added them to pork chops and grilled some for a delicious mozzarella salad. I’ve had great success with desserts and coffee cakes, adding them to a streusel coffee cake, and a Cherry Kuchen.  These bars are not a new recipe for me, but one I haven’t had the chance to share.
     
    I love the slightly tart blackberries combined with sweet peaches in this cobbler like recipe.  The girls think this is more like a cake but I think it’s more like cobbler when it’s warm right out of the oven. As it cools, it firms up enough that you can cut it into bars.  Taylor has been eating it out of the freezer and claims it’s better cold than warm.
    Peach Blackberry Bars close-up
    While cobbler like, the batter is slightly crunchy and has more of a cookie texture than a biscuit.
     

    How do you make Peach Blackberry Cobbler Bars

    Step 1: Start by making a a cake like batter with butter, sugar, flour and eggs. Place ¾ of it in the bottom of the pan and reserve the rest for the top.

    Step 2: Add blackberries to the top of the batter. In a separate bowl, coat the peaches with sugar, flour and bourbon and pour on top of the blackberries.

    Step 3: Add toasted pecans to the remaining batter and dollop it on top of the fruit.   Bake and eat warm with ice cream or at room temperature.

     
    Even though you can cut this into bars, you’ll probably still want to eat it with a fork. I actually prefer it warm right out of the oven.  If you don’t want a large pan, this can easily be halved.  If halved the cooking time will need to be shortened by a few minutes.  Mine were done at about 45 minutes.
     

    More fruit desserts you’ll love

    • Strawberry cobbler
    • Peach crumble
    • Blueberry rhubarb crisp
    • Mixed berry crisp
    • Peaches in pastry
    • Berry pizza
    • Strawberry skillet cake
    • Lemon strawberry shortcake
    • Blackberry crisp
    • Blackberry crumble
    • Strawberry pie
    Adapted from Southern Living
     
    Peach Blackberry Bars in a baking dish

    Peach Blackberry Cobbler

    Author: Barbara Curry
    Peach Blackberry Bars are just the thing when you can’t decide if you want cobbler or a bar.  Warm, they have the texture of a cobbler, but cooled, they are like a bar with a moist cake like texture that is bursting with peaches and blackberries.  Toasted pecans in the top layer give them a nice crunch and bourbon mixed with the peaches make this an AWESOME dessert.
    5 from 1 vote
    Print Pin
    PREP: 20 minutes
    COOK: 45 minutes
    Servings: 12

    Ingredients
     

    • ½ cup butter softened
    • ½ cup brown sugar
    • ¾ cup sugar divided
    • 2 eggs
    • 1 tablespoon vanilla
    • 1 ¾ cups flour divided
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 cups blackberries
    • 2 cups fresh peaches peeled and sliced
    • 2 tablespoons bourbon
    • ½ cup toasted pecans
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    Instructions
     

    • Preheat oven to 350º. Butter and flour an 8 x 8 baking pan.
    • Place butter, brown sugar and ½ cup white sugar in the bowl of an electric mixer and beat at medium speed until creamy, about 1-2 minutes. Add eggs, one at a time and beat until blended. Add vanilla.
    • In a separate bowl, whisk together 1 ½ cups flour, baking powder and salt. Add to butter mixture and beat just until blended. Spread ¾ of the batter into the prepared pan and top with blackberries.
    • In a separate bowl, sift together remaining sugar and flour. Add cut peaches and bourbon and stir to coat. Spoon over the blackberries.
    • Stir toasted pecans into the remaining batter and spoon over the peach mixture. It does not need to cover completely.
    • Bake for 45-55 minutes until the crust is golden brown and the fruit is bubbly. Serve warm, or cool and cut into bars.

    Nutrition

    Calories: 286kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 178mg | Potassium: 163mg | Fiber: 3g | Sugar: 25g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!
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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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