Blackberry-Peach Cobbler Bars

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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.

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
  4. Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended.
  5. Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blackberries.
  6. Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat.
  7. Spoon mixture over blackberries.
  8. Stir pecans into remaining batter; dollop over peach mixture.
  9. Bake at 350° for 1 hour or until golden and bubbly.
  10. Cool completely on a wire rack (about 1 hour).
  11. Cut into bars.

Glazed Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

Cinnamon Biscuit Peach Cobbler

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Cinnamon Biscuit Peach Cobbler
Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon plus 1/3 cup packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon

FILLING:

  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 cup water
  • 9 cups sliced peeled peaches

Preparation

  1. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs.
  2. Stir in milk just until blended.
  3. Transfer to a floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.
  4. Combine the pecans, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style.
  5. Seal dough; set aside.

    For filling

  1. in a large saucepan, combine the brown sugar, cornstarch
  2. and lemon peel.
  3. Gradually stir in water until blended. Add peaches.
  4. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  5. Transfer to a greased 13-inch x 9-inch baking dish.
  6. Cut biscuit dough into twelve 1-in. slices; arrange biscuits overfilling.
  7. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Yield: 12 servings.

TennTucky Blackberry Cobbler

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TennTucky Blackberry Cobbler
Turn TennTucky Blackberry Cobbler into a cobbler sundae by layering it with vanilla ice cream, Butterscotch-Bourbon Sauce, and lightly salted toasted pecans in tall soda fountain glasses.

Ingredients

  • 3 tablespoons cornstarch
  • 1-1/2 cups sugar, divided
  • 6 cups fresh blackberries
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 8-ounce container sour cream
  • 1/2 teaspoon baking soda
  • Butterscotch-Bourbon Sauce

Preparation

  1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter over berry mixture.
  4. Bake at 350° for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake 20 to 25 minutes or until a wooden pick inserted in center of cake topping comes out clean.

Switch It Up

Summer Fruit Cobbler: Substitute 3 cups coarsely chopped, peeled fresh nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for blackberries.

Butterscotch-Bourbon Sauce

Ingredients

  • 1-1/2 cups firmly packed light brown sugar
  • 1/2 cup butter
  • 3/4 cup whipping cream
  • 3 tablespoons bourbon

Preparation

  1. Cook brown sugar and butter in a large heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and mixture is smooth.
  2. Gradually stir in whipping cream.
  3. Bring mixture to a boil, stirring constantly; boil, stirring constantly, 3 minutes.
  4. Remove from heat, and stir in bourbon.
  5. Cool 20 minutes.