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.
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 3/4 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.
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
Peach Blackberry Cobbler
- 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
- Preheat oven to 350º. Butter and flour an 8 x 8 baking pan.
- Place butter, brown sugar and 1/2 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 1/2 cups flour, baking powder and salt. Add to butter mixture and beat just until blended. Spread 3/4 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.