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5 from 3 votes

Triple Berry Cobbler Bars

Course: Dessert
Keyword: Pie
Servings: 9 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.