Looking for a party-perfect treat that’s a cut above the classic fruit-filled cobbler? Consider it found. Toffee-glazed pecan pieces add a streusel-like crunch to the tops of these Blackberry-Peach Cobbler Bars.
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 1/2 cups granulated sugar, divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 3 1/4 cups all-purpose flour, divided
- 3 (6-oz.) packages fresh blackberries (about 4 cups)
- 4 cups peeled and sliced fresh firm, ripe peaches
- 3 tablespoons bourbon
- 1 cup Glazed Pecans
- Preheat oven to 350°.
- Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy.
- Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended.
- Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blackberries.
- Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat.
- Spoon mixture over blackberries.
- Stir pecans into remaining batter; dollop over peach mixture.
- Bake at 350° for 1 hour or until golden and bubbly.
- Cool completely on a wire rack (about 1 hour).
- Cut into bars.
- 2 cups pecan halves
- ½ cup firmly packed light brown sugar
- 6 Tablespoons dark corn syrup
- Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
- Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
- Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
- Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
- Store in an airtight container at room temperature.
Yield: Makes about 2 cups.