June 15, 2012
I bought a pint of blackberries at the store. Every time I opened the fridge, they stared at me. “Eat me”, they called. Their sweetly tempting faces were urging me to throw my plans to the wind, and shovel handfuls of juicy berries into my face.
I did not give in.
You see, I had plans for those babies. Plans that involved crust and crumble, brown sugar and orange zest. I had told my son I would make him a special snack today, since he seemed to be getting bored with what we had in the house. When I found a pile of half-eaten animal crackers on my living room floor, and was told they weren’t good anymore…because he farted on them….I figured it was a good time to whip these bars up.
Can’t have my child eating fart dusted animal crackers.
Blackberry Cobbler Bars
Servings: 9 squares Printable Recipe
Crust & Topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp salt
3/4 cup (1 1/2 sticks) butter, chilled
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
6 tbsp flour
pinch of salt
1 tsp orange zest
1/2 tsp vanilla extract
8-oz fresh blackberries, rinsed and drained
For crust/topping: Preheat the oven to 350 degrees. Grease a 9x9 inch baking pan. Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs. Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake for 10-12 minutes. Cool for 10-15 minutes.
For filling: Whisk the eggs in a large bowl, then add the white and brown sugar, sour cream, flour, salt, orange zest and vanilla extract. Gently fold in the berries and pour the mixture over the crust. Scatter the remaining flour mixture evenly over the filling, and bake 35-45 minutes.
Cool for 1 hour before cutting into bars. Serve with fresh whipped cream, cold ice cream, or just eat straight from the pan!