Recipe for triple berry cobbler bars: vanilla sugar cookie crust, juicy blackberry, raspberry and blueberry filling, and a sugar cookie crumble topping.
This post is sponsored by Minerva Dairy All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
About Triple Berry Cobbler Bars
These triple berry cobbler bars just absolutely scream summer. They have a buttery vanilla sugar cookie crust, they're filled with a juicy berry layer made of blackberries, raspberries and blueberries, and they're topped with a sugar cookie crumble topping. They are so delicious and also super easy to make. These triple berry cobbler bars should be a must make for you and your family this summer! Follow the step by step guide below to make the best berry cobbler bars ever!
Ingredients for Triple Berry Cobbler Bars
- Flour- all purpose flour is used in the cookie crust layer and the crumble topping
- Butter- Minerva Dairy's unsalted butter is used to make the best buttery sugar cookie crust and crumble topping for these cobbler bars
- Sugar- simple granulated sugar is used to sweeten the cookie crust and berry layer
- Cornstarch- helps to thicken the berry layer as it bakes (this ingredient is not optional, the bars will not bake properly without it)
- Lemon zest- brings out the flavor of the berries
- Berries- a combination of blueberries, blackberries and raspberries are used in these bars
- Vanilla- as always I recommend vanilla bean paste for the best flavor, yes it really does make a difference!
How to Make Triple Berry Cobbler Bars
Preheat oven to 375 degrees.
In a medium sized bowl cream ¼ cup + 2 tablespoon of softened unsalted butter, ½ cup of granulated sugar and 1 teaspoon vanilla for about three minutes.
Add in 1 cup of all purpose flour and ½ teaspoon of salt and mix well. The consistency will be dry.
To form the crust, press the dough together on the bottom of a parchment paper lined 8 x 8" metal pan until it is packed in tightly and evenly.
Next make the berry filling by adding 1 ½ cups of blueberries, 1 ¼ cup of raspberries, and 1 ¼ cup of blackberries to a bowl. Sprinkle in ½ cup of granulated sugar, ¼ cup of cornstarch, and 1 teaspoon of lemon zest. Gently coat the berries. Let them sit for around 10 minutes.
Pour berry the filling into the prepared pan.
Mix ¼ cup of softened unsalted butter and ¼ cup + 2 tablespoon of granulated sugar together.
Then add in ½ cup + 2 tablespoon of all purpose flour and ¼ teaspoon of salt together until it clumps together and forms medium sized crumbles.
Sprinkle the crumble over the top of the cobbler.
Bake the cobbler bars at 375 degrees for 50-60 minutes or until golden brown on top.
Make sure to let the cobbler cool completely before cutting into bars to ensure the filling has time to firm up. Once cooled, cut the cobbler into 16 bars and enjoy!
Store left overs in an air tight container in the fridge for up to 3 days.
If you make these cobbler bars please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
📖 Recipe
Triple Berry Cobbler Bars
Ingredients
For the Crust
- 1 cup all purpose flour
- ¼ cup + 2 tablespoon softened butter
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ½ teaspoon salt
For the Berry Filling
- 1 ¼ cups blackberries
- 1 ½ cup blueberries
- 1 ¼ cup raspberries
- ¼ cup cornstarch
- ½ cup sugar
- 1 teaspoon lemon zest
For Crumble Topping
- ¼ cup softened butter
- ½ cup + 2 tablespoon flour
- ¼ cup + 2 tablespoon granulated sugar
- ¼ teaspoon salt
Instructions
For the Crust
- Preheat your oven to 375 degrees.
- In a medium sized bowl cream ¼ cup + 2 tablespoon of softened unsalted butter, ½ cup of granulated sugar and 1 teaspoon vanilla for about three minutes.
- Add in 1 cup of all purpose flour and ½ teaspoon of salt and mix well. The consistency will be dry.
- To form the crust, press the dough together on the bottom of a parchment paper lined 8 x 8" metal pan until it is packed in tightly and evenly.
For the Berry Filling
- Next make the berry filling by adding 1 ½ cups of blueberries, 1 ¼ cup of raspberries, and 1 ¼ cup of blackberries to a bowl.
- Sprinkle in ½ cup of granulated sugar, ¼ cup of cornstarch ,and 1 teaspoon of lemon zest. Gently coat the berries. Let them sit for around 10 minutes.
- Pour berry filling into the prepared pan.
For the Crumble
- Mix ¼ cup of softened unsalted butter and ¼ cup + 2 tablespoon of granulated sugar together,
- then add in ½ cup + 2 tablespoon of all purpose flour and ¼ teaspoon of salt together until it clumps together and forms medium sized crumbles.
- Sprinkle the crumble topping evenly over the rest of the cobbler.
- Bake for 50-60 minutes, or until golden brown on top.
- Make sure to let the cobbler cool completely before cutting into bars to ensure the filling has time to firm up. Once cooled, cut the cobbler into 16 bars and enjoy!
- Store leftovers in an air tight container in the fridge for up to three days.
OMG, these bars are absolutely DELICIOUS!! I seriously cannot stop eating them! Will be making again very soon. Thank you for this recipe! 🙂
So yummy. Made gluten free and they were perfect! Thank you!