Blackberry Cobbler Bars
These easy blackberry cobbler bars feature a crisp, buttery shortbread base topped with vibrant, jammy blackberries and a crumbly top. Perfect for brunches, bake sales, or satisfying a sweet craving with minimal effort.
Ingredients
For the crust and topping
- 2 cups all-purpose flour
- 2/3 cup granulated sugar (plus an optional sprinkle on top)
- 1 cup unsalted butter, softened to room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the filling
- 2 cups fresh blackberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the sides overhang for easy removal.
- In a bowl, cream the softened butter, granulated sugar, and vanilla until smooth and fluffy, about 1–2 minutes.
- Add the flour and salt, and mix on low until the mixture resembles coarse crumbs.
- Reserve about one-third of the dough for the topping. Press the remaining two-thirds evenly into the bottom of the prepared pan.
- Arrange the blackberries over the crust evenly, lightly crushing larger berries if needed.
- Sprinkle the reserved dough over the blackberries in small clumps.
- Bake for 35–40 minutes until the topping is golden and filling is bubbling.
- Remove from the oven and cool completely before slicing.
Notes
Serve warm with ice cream or cooled as a portable snack. To store, keep in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Freezes well for up to 3 months.