There is no better way to celebrate the end of summer than with a sweet and fruity dessert, filled with sun-ripened peaches and blackberries. This recipe for blackberry peach cobbler bars is one of my new favorites; there is bourbon and almond extract in the batter, giving it an intense and sweet cake-like flavor that blends wonderfully with vanilla ice cream. These also are perfect if you want breakfast on the go (and they less crumbly than a true cobbler!)
Blackberry Peach Cobbler Bars Recipe
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 1/2 cups sugar, divided
- 3 1/4 cups flour, divided
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 3 tablespoons bourbon or whiskey
- 2 cups fresh blackberries
- 4 cups fresh, sliced peaches (peeled)
- 1/4 cup pecan pieces
- Electric mixer
- 13 x 9 pan
- Preheat oven to 350 degrees. In electric mixer, cream butter, brown sugar, and 1 cup white sugar until well blended.
- Add eggs, one at a time, until blended. Then add vanilla extract and almond extract.
- In a bowl, mix the baking powder, salt, and 3 cups of flour. Then gradually add to the mixer; a sticky batter will begin to form.
- Pour 3/4 of the batter into a greased 13 x 9 pan. Sprinkle blackberries on top of the batter. You may need to spread with a spatula.
- In the empty flour bowl, mix the remaining 1/4 cup of flour and 1/2 cup of sugar. Then add your peaches and bourbon, and mix until everything is coated. Pour or spoon this mixture over the blackberries in the 13 x 9 pan.
- Add the remaining 1/4 batter on top of the peach mixture, and then sprinkle with chopped pecans.
- Bake for 1 hour, and then cool before cutting.
This recipe has been adapted and inspired by Southern Living’s recipe. The original recipe did not have almond extract but double the vanilla; I ran out and substituted for almond, which I really enjoy and thought brought out the flavor of the fruit more. We also used Crown Royal instead of straight bourbon, because we didn’t have any. The end result were soft but sturdy bars – not as moist and crumbly as cake, but not hard like a cookie. The peaches were perfectly chewy inside the batter. I warmed up each bar and served with vanilla ice cream, and it was heaven. Plus, this dessert transfers well! I drove it 600 miles to Boston and back, as dessert for my best friends, who are new parents! It may be my new end-of-summer favorite.