Sis blogging partner and our mom recently made the yearly journey to the peach farm to purchase glorious, summer-ripened peaches. Which means it’s peachy, fruity, sugary dessert time! I wanted cobbler, but not just any cobbler. I, of course, wanted to try something different. I stumbled across this recipe on a search for Southern Living Magazine recipes and wondered who wouldn’t love the idea of fruit cobbler bars. Well, turns out they may have misnamed this recipe, or possibly through some weird cooking thing we did, because it’s more like cake than anything else. Still, it’s definitely like cobbler and it’s warm, and it’s gooey thanks to the sugared peaches and it’s just delicious. And those blackberries, their pop of tartness definitely adds to it all. Be it bars or cake, this one’s a winner.
Blackberries and peaches and bourbon – oh my! Yup, finally found a use for that honey bourbon that’s been sitting in our cabinet since Christmas. I can’t believe I don’t like the taste of it for, ahem, moderate sipping purposes, but in this recipe – oh my tongue wagging stars. Yum yum yummmm.
Mmm, hello wonderful peaches! Good ‘ole Georgia peaches, that is. Come to momma. Get in this cobbler! These were really juicy, too and by the time they were added to the cobbler itself, they’d mixed with some flour and sugar and honey bourbon and and and…it was so good.
The cobbler base gets spread into the bottom of a greased 9×13 pan, about a third of it reserved for topping everything.
These blackberries were extra tart. And huge! You need about four whopping cups of ‘em, too. Just tumble them onto that cobbler base.
Time to spoon the luscious peach filling over the blackberries. Do be sure to lick the spoon when you’re done!
The rest of the cobbler base is mixed with candied pecans. We got some praline ones at our grocery store that worked great. Dollop on the rest of the cobbler base. This won’t stay separated like a streusel topping, but instead spreads out really nicely over the whole cobbler.
I think next time some additional streusal topping might not be uncalled for though.
Something just tells us this is gonna be good at this point!
At this point, our little, I mean really big, baked beauty here will cool for about an hour. It could’ve used a tad bit longer, but an hour should suffice, especially if you want to serve it straight after that. Preferably with some ice cream, am I right? We uhhh didn’t have any. Don’t be like us!
This is one of the best fruit cobbler recipes I’ve tried. There can be some really disappointing ones out there even though I’m not hard to please on them. They just need to have an a. really good dough that bakes up well and b. just the right amount of fruit, preferably a little thickened too as it cooks. This one worked out particularly well on both counts, so says my empty plate after sampling a sizable piece. It’s more like cake than a bar you can cut up and pick up with your hands, but it was good as an almost cake anyway. If you’re craving cobbler, and you need enough for a small crowd, this one will do very well.
Blackberry-Peach Cobbler Bars
Prep Time: 20 minutes Cook time: 1 hour (+ 1 hour cooling) Level: Easy Makes: 10-12 servings
from Southern Living via MyRecipes.com
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 1/2 cups granulated sugar, divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 3 1/4 cups all-purpose flour, divided
- 3 (6-oz.) packages fresh blackberries (about 4 cups)
- 4 cups peeled and sliced fresh firm, ripe peaches
- 3 tablespoons bourbon
- 1 cup roasted glazed pecan pieces
Preheat oven to 350°. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended. Spread three-fourths of batter in a greased and floured 13 x 9-inch pan; sprinkle with blackberries.
Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat. Spoon mixture over blackberries.
Stir pecans into remaining batter; dollop over peach mixture.
Bake at 350° for 1 hour or until golden and bubbly. Cool completely on a wire rack (about 1 hour). Cut into bars.
Again, we used praline pecans I bought from the grocery store. I find them in the produce department of my local Publix where they bulk package their store name snack mixes, nuts, etc. Ask around your store if you don’t see any. The Southern Living folks used Diamond of California Glazed Pecans.
You could leave out the bourbon if you want to, but we really did love the little kick in flavor it gave to the peaches. The honey bourbon I had on hand was great.