Blackberry Cobbler Bars
Buttery Blackberry Cobbler Bars with a jammy berry filling and golden crumb topping, perfect for easy summer dessert baking.
Equipment
- 9x13 baking pan
- Mixing bowls
- pastry cutter
- Measuring cups
- Measuring spoons
- Parchment paper
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter cut into pieces
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 4 cups fresh blackberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar for the filling
Instructions
- Preheat the oven to 375 F and line a 9x13 baking pan with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt, then cut in the butter until the mixture looks like coarse crumbs.
- Mix in the egg and vanilla, then press half of the dough into the prepared pan to form the crust.
- Toss the blackberries with lemon juice, cornstarch, and sugar, then spread the filling over the crust.
- Sprinkle the remaining dough over the top and bake until golden and bubbling, then cool completely before slicing.
Notes
- >Use cold butter for the best crumb texture.
>Cool completely before cutting for clean squares.
>Frozen blackberries can be used straight from the freezer.
>Store covered at room temperature for 1 day or in the fridge for up to 4 days.