As the sweet summer sun blesses us with its warmth, it also brings forth a bounty of luscious berries. If you're looking for a delectable treat to indulge in during these warm months, summer berry cobbler bars may just be the perfect choice for you. These delightful treats combine the flavors of sweet, juicy berries with a crispy, buttery crust, creating a dessert that is both satisfying and refreshing. With endless variations to explore, let's embark on a journey to discover the best recipes for summer berry cobbler bars, ensuring that your summer gatherings are filled with unforgettable moments and delicious memories.
Here are our top 8 tried and tested recipes!
SUMMER BERRY COBBLER
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.
SUMMER BERRY COBBLER BARS
These bars boast all the flavors of classic berry cobbler, but in a convenient, portable cookie-bar form. What's not to love?
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper.
- In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan.
- In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture.
- Bake 35 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about 1 hour.
- In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 29 g, TransFat 0 g
BERRY CRUMB BARS
Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.
Provided by Jan Taylor
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake in the preheated oven until top is slightly browned, about 45 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
STARBUCKS SUMMER FRUIT COBBLER BARS - COPYCAT
Make and share this Starbucks Summer Fruit Cobbler Bars - Copycat recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Crust:.
- Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
- Poke few times with fork and bake for 25 minutes or until barely golden.
- Filling:.
- In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
- Biscuit Layer:.
- Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
- Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
- Topping:.
- Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
- Assembly:.
- Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.
Nutrition Facts : Calories 613.2, Fat 32.4, SaturatedFat 20, Cholesterol 118, Sodium 368.2, Carbohydrate 74.8, Fiber 1.5, Sugar 33.7, Protein 7.1
SUMMER BERRY COBBLER
This four berry cobbler, topped with blueberry scone dough and baked is to die for! Recipe courtesy Tyler Florence of the Food Network.
Provided by Marie
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
- Stir gently to combine.
- Spread berry mixture out on a 10-inch tart or gratin dish.
- To Make Scones:.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
- Drizzle the surface with melted butter and dust with sugar.
- Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 486.1, Fat 10.2, SaturatedFat 5.4, Cholesterol 52.6, Sodium 618.1, Carbohydrate 94, Fiber 10.7, Sugar 46.8, Protein 8.9
SUMMER BLACKBERRY COBBLER
My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray., In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture., Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 274 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 7g fiber), Protein 4g protein.
SUMMER BERRY COBBLER
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
- On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
- Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
- Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.
Tips:
- Fresh Berries: Use a variety of fresh, ripe berries for the best flavor. Strawberries, blueberries, raspberries, and blackberries are all great choices.
- Sweetener: Adjust the amount of sugar or honey to your taste. You can also use a combination of both for a more complex flavor.
- Lemon Juice: A little bit of lemon juice helps to brighten the flavor of the berries.
- Butter: Use cold, unsalted butter for the topping. This will help to create a flaky, golden crust.
- Baking Dish: Use a 9x13 inch baking dish for the bars. This will give you 12-16 bars, depending on how you cut them.
- Chilling: Chill the bars for at least 30 minutes before serving. This will help them to set and makes them easier to cut.
Conclusion:
These summer berry cobbler bars are the perfect way to enjoy the season's bounty of fresh berries. They are easy to make, delicious, and sure to be a hit with your family and friends. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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