Help yourself to a taste of summer in an easy dessert, Peach-Blackberry Cobbler Bars!
Peaches are the stone fruit harbinger of summer! Local South Carolina peaches are starting to arrive at farm stands and grocery stores. I found a recipe for Peach Cobbler Bars that is easy to cobble together in my July/August edition of Taste of the South Magazine. I added blackberries and a touch of bourbon for a some additional Southern flavor. The bourbon adds a depth of flavor to the fruit, but use orange juice if you prefer for an alcohol free alternative.
8 cups fruit: Fresh peaches, peeled and diced and blackberries. (I used 5 cups of peaches and 3 cups of berries)
2 tablespoons bourbon (substitute orange juice if you prefer)
3 cups all-purpose flour
1 cup old-fashioned oats
1 1⁄2 teaspoons baking powder
1 teaspoon salt
2 sticks cold butter, cubed
1 large egg
1⁄2 cup sour cream
1 1⁄2 teaspoons vanilla extract
Preheat oven to 350°. Line a 13 x 9-inch baking pan with aluminum foil; spray with nonstick baking spray with flour. Set aside.
In a large bowl, stir together 1 cup brown sugar, cornstarch, and cinnamon. Stir in peaches and bourbon and blackberries until combined.
In another large bowl, whisk together remaining 1 cup brown sugar, flour, oats, baking powder, and salt. Using a fork or pastry blender, cut in butter until crumbly. In a small bowl, whisk together egg, sour cream, and vanilla until smooth. Add egg mixture to flour mixture, stirring until combined.
Press three-fourths of flour mixture into bottom of prepared pan. Stir fruit mixture; spread evenly in pan. Sprinkle with remaining flour mixture.
Bake 45 to 55 minutes, or until bars are set and golden brown. Cover pan with foil to prevent overbrowning during last 10 – 15 minutes of baking time if needed. Allow bars to cool and cut into squares.
Note: I used a peeler with a serrated blade for easy peeling, but you can use the boiling water/ no knife-method to remove the peach skins, here.