Butter & Baggage

Peach Blackberry Bars

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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.
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 | butterandbaggage.com
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 freeze a bunch of them to enjoy this winter.
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 | butterandbaggage.comWith peaches ripening faster than I can eat them, I’ve been experimenting a lot. My chicken recipe still needs a little work but hopefully I’ll get it down before the summer is over. I’ve been much more successful with desserts and coffee cakes, adding them to a streusel coffee cake, and to a Cherry Kuchen.  This isn’t 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
While cobbler like, the batter is slightly crunchy and has more of a cookie texture than a biscuit.  You start with a batter that is placed in the bottom of the pan.  Part of it is reserved for the topping after adding toasted pecans to it. In the middle you have blackberries and peaches with bourbon mixed in.  The bourbon is not overpowering and adds something extra to the already sweet peaches.  Of course you could leave it out, but I love the flavor it adds.
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.
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Peach Blackberry Bars

Peach Blackberry Bars in a baking dish

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.

  • Author: Barbara Curry
  • Prep Time: 20
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
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Ingredients

  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1½ cups sugar, divided
  • 4 eggs
  • 1 tbsp. vanilla
  • 1 tsp baking powder
  • ¾ tsp salt
  • 3¼ cups flour, divided
  • 3 6oz pkg blackberries about 4 cups
  • 4 cups fresh peaches, peeled and sliced
  • 3 tbsp. bourbon
  • 1 cup toasted pecans

Instructions

1. Preheat oven to 350º and butter and flour a 9X13 pan.
2. Beat butter with brown sugar and 1 cup of white sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla.
3. Stir together baking powder, salt and 3 cups flour. Gradually add to butter mixture, beating just until blended Spread 3/4’s of batter in pan and sprinkle with blackberries.
4. Stir together remaining 1/2 cup sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat. Spoon mixture over blackberries.
5. Stir pecans into remaining batter and dollop over peach mixture.
6. Bake for 1 hour until golden and bubbly. (mine took 50 minutes). Cool completely on a wire rack. Serve warm like a cobbler or cool and cut into bars.

Notes

You can easily 1/2 the recipe.

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