Blackberry Cobbler Bars

Blackberry Cobbler Bars
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
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

2 eggs
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!



Blackberry Cobbler Bars


Belinda @zomppa said...

That's gotta be the best description of animal crackers. Ever. Love these bars!!

Unknown said...

Thanks Belinda! It cracked me up when that came out of his mouth...I didn't even know what to say. :)

MyFudo™ said...

Your cobbler bars are splendid! I love the wooden serving plate too. Gives the bars more attitude. Gonna try this weekend.

Unknown said...

Thanks MyFudo! I think I got the platter on clearance at Marshalls. Love that place. :)

Chung-Ah | Damn Delicious said...

Ooooh, I love these! I might just make these with some added blueberries and strawberries!

Valerie's Kitchen said...

I just Pinned this deliciousness. I will definitely be trying this one. Yum!

Maureen @ Orgasmic Chef said...

I would have bought 2 pints because I know I am weak when it comes to berries. One for the recipe and one for me. I love berries right out of the box.

Anonymous said...

They look so refreshing!

Katrina @ Warm Vanilla Sugar said...

Mmm what a treat! Love it!

Sandra said...

Those look fantastic. I love these kind of bars...
Great pics too..just pinned!

Andrea said...

I just pinned these. I am always looking for ways to use blackberries. I will let you know how it turns out this summer.

Becki Sue said...

These caught my eye on Tastespotting earlier this week, but I knew I couldn't make them while my husband was out of town... I would eat the whole pan by myself! Made them last night and they are perfect!!

Tamar said...

Made those yesterday with half whole wheat flour, and extra black berries (about 10oz). Genius! Thank you.

Megan said...

I made these this past week, only with blueberries. I did one and a half times the ingredient amounts listed for a 9x13 and increased baking time. Big hit! Thanks a bunch!

Jessica said...

These sound delicious! While these probably don't last very long, do you store these at room temp or in the fridge and take out just a bit prior to serving?

Unknown said...

Hi Jessica, I stored these in the fridge, and actually ate them cold the next day. You can warm them back up in the microwave though, and they would be fine to leave out at room temp too (covered).

Connect With Me

PhotobucketPhotobucket Photobucket photo RSSFeed_zps90418ae0.png

Search This Blog

Popular Posts


Related Posts with Thumbnails
Manage your shopping list and search for recipes from across the web at

Foodgawker Gallery

my foodgawker gallery

My featured recipes on NoshOnIt

SprinkledwithFlour Featured On:





Tasty Kitchen

Nosh On It

Huffington Post

Copyright Registered & Protected
SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.

Content © 2010
Blog design by Splendid Sparrow