Summer Fruit Cobbler Bars

Summer Fruit Cobbler Bars | All Purpose Flour Child

This recipe is very near and dear to my heart. During my days as a barista and shift supervisor working in "the stores" aka a Starbucks retail store, we used to sell Summer Fruit Cobbler Bars during the Summer and they were the absolute best. Each Summer I looked forward to their return but one year they didn't come back and I learned they'd been discontinued (although rumor has it they are still available in Canada!). It was a sad day. So to console myself, I created my own version. This was also the very first recipe I ever shared here on the blog. I re-worked and improved the original recipe and decided the photos were in much need of an update, too so I went full re-do on the post. But I'll leave the original up too, painful though it may be to look at. Did you know I shot all the recipes on the blog for the first 9 months or so with my iPhone?! Some of them aren't totally terrible but it was also an experimental time as I was trying to find my personal style. Though our styles and taste ebb and flow and are ever evolving, I like where I've landed with the light and bright, clean and minimal feel for now. I prefer not to let crazy, unnatural colors compete with the food. I've also just learned a lot more about how to use a professional camera and light and color. For example, some of the original photos for the recipe were shot outside on my parent's back deck under a red picnic table umbrella! So some of the photos have a lovely red hue. LOL. But that's the beauty of evolving and growing, right? Being able to come far enough to look back and think, "wow! Look how far I've come!". Hard to believe my third blog anniversary is coming up quick, too! Time really does fly, especially when you love what you do.

So back to the actual bars. Though there are a few steps because they're a layered bar, they aren't too difficult and they are totally worth every bit of effort. They are a huge hit whenever I make them and bring them to any occasion. And for good reason. Crisp, buttery cookie crust, sweet and juicy Summer berries and stone fruit all topped with a crumb topping. What's not to like?! My favorite combination of fruit is blackberries, peaches, and raspberries and it's the most reminiscent of the Starbucks version that I remember but you can 100% swap in whatever stone fruit or berries you'd like! Strawberries, blueberries, plums, apricots, cherries, whatever you're feeling! I hope you give these a try and enjoy! Don't forget to share using #allpurposeflourchild and be sure to tag me @all.purpose.flour.child so I can see! I love seeing you guys make my recipes! Biggest reward, honestly.

makes 24 bars

crust
2 c all purpose flour
1 c (2 sticks) unsalted butter, melted
1/2 c organic granulated cane sugar
1/2 t Himalayan pink salt

topping
1 c all purpose flour
1/2 c brown sugar
1/2 t Himalayan pink salt
1 t vanilla bean paste (or pure vanilla extract)
1/2 c unsalted butter (1 stick), cold + cubed

fruit filling
1 1/2 c fresh raspberries
1 1/2 c fresh blackberries
2 c fresh peaches (about 2 large peaches), peeled + cut into ½ inch cubes (should be about the same size as the berries)
1/4 c arrowroot powder (or cornstarch)
1/4 c organic granulated cane sugar
big pinch of Himalayan pink salt
zest of 1 large lemon (preferably organic)

make the crust
Preheat oven to 350 F. Line a 9 x 13 inch baking pan with parchment, leaving about an inch overhang on either side. In a large bowl, whisk together the flour, sugar and salt then switch to a wooden spoon or rubber spatula and stir in the melted butter until a dough is formed. Press the dough evenly into the bottom of the baking pan with your hands, pressing it all the way to the edges and in the corners. Bake for about 20-25 minutes, until dark golden brown.

make the crumb topping
While the crust is baking, whisk together the flour, brown sugar, salt, and vanilla bean paste in a medium bowl. Using your hands, add in the cubed butter and toss to coat in flour then gently squeeze the butter into the flour mixture to form fists. Repeat until large clumps form. Crumble up the large chunks to form smaller pea-sized crumbles. Place mixture in fridge while you assemble the filling.

make the filling + assemble the bars
Making the filling only takes a moment to toss together and will get too juicy if it sits too long so don't toss it together until you've taken the crust out of the oven and you're ready to assemble the bars. In a large bowl, add in the raspberries, blackberries, and cubed peaches along with the arrowroot powder, sugar, salt, and lemon zest and gently toss to combine. Pour filling evenly over slightly cooled crust and sprinkle top with crumb topping. Bake for about 25-30 minutes or until filling is bubbling and crumble topping is golden brown. This may take a little more or less time depending on the juiciness of your fruit, especially the peaches. Allow to cool completely before slicing into 24 square bars.

Baker's Note: Because all the fruit here is so juicy, these are best served the day of or 1 day after you make them. Too far after that and they'll become too soggy and lose their crispiness.