Peach-Blackberry Cobbler Bars

18 Servings
1 hr 15 min

No spoon required to get your cobbler fix with these easy to assemble bars, made with fresh summer peaches and blackberries!

Peach-Blackberry Cobbler Bars are a taste of summer in an easy summer dessert. Peaches are the stone fruit harbinger of summer!Local South Carolina peaches are available at farm stands and grocery stores. I found a recipe for Peach Cobbler Bars that is easy to cobble together in my July/August edition of Taste of the South Magazine. I adapted it, adding blackberries and a touch of bourbon for some additional Southern flavor.

Bar ingredients

The bourbon adds a depth of flavor to the fruit, just 2 tablespoons, which makes a mini bottle the perfect size. Use orange juice if you don’t have bourbon or prefer for an alcohol free alternative.

For easy removal when baking bars or brownies, line the pan with parchment paper, which is nonstick. The ends of the paper provide ‘handles’ making it easy to lift the ars out of the pan to cut on a flat surface. Parchment also helps regulate the oven temperature and can neutralize hot spots as a barrier between the pan and your batter.

This recipe makes 12 – 18 bars, depending on how you cut them. Enjoy!

Find more juicy peach recipes for summer on my blog and at this post, HERE.

Peach-Blackberry Cobbler Bars
Recipe details
  • 18  Servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 2 cups firmly packed light brown sugar, divided
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 8 cups fruit: Fresh peaches, peeled and diced and blackberries. (I used 5 cups of peaches and 3 cups of berries)
  • 2 tablespoons bourbon (substitute orange juice if you prefer)
  • 3 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 1⁄2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks cold butter, cubed
  • 1 large egg
  • 1⁄2 cup sour cream
  • 1 1⁄2 teaspoons vanilla extract

Preheat oven to 350°. Line a 13 x 9-inch baking pan with parchment paper for easy removal of bars. Set aside.
In a large bowl, stir together 1 cup brown sugar, cornstarch, and cinnamon.
Stir in peaches, bourbon (or orange juice) and blackberries until combined.
In another large bowl, whisk together remaining 1 cup brown sugar, flour, oats, baking powder, and salt.
Using a fork or pastry blender, cut in butter until crumbly.
In a small bowl, whisk together egg, sour cream, and vanilla until smooth.
Add egg mixture to flour mixture, stirring until combined.
Press three-fourths of flour mixture into bottom of prepared pan.
Stir fruit mixture; spread evenly in pan. Sprinkle with remaining flour mixture.
Bake 45 to 55 minutes, or until bars are set and golden brown. Cover pan with foil to prevent overbrowning during last 10 – 15 minutes of baking time if needed.
Allow bars to cool. Remove from pan using parchment paper handles. Cut into squares.
  • Use a peeler with a serrated blade for easy peeling of peaches.
Mary @ Home is Where the Boat Is
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