James loves blackberry cobbler. He claims it as one of his favorite desserts (but I really think all desserts are his favorite) but I rarely make anything with blackberries. Of all the berries that are out there, they just aren't my favorite. I do, however, have fond memories of eating them straight from the plant at our local Little League field. There was an area that was still sort of wooded and overgrown and while my brothers all played baseball, I was in that little woodsy area eating blackberries. Or at least I think they were blackberries. ;)
These bars, though, are really great and they highlight the berries so nicely. I really found them to be less pie-like and much more cobbler-like but still delicious.
This makes a large batch (9x13-inch pan) and I'm sure it could be easily halved into a square pan. You can also use fresh or frozen berries, whichever you happen to have or are able to get.
Blackberry Pie/Cobbler Bars
For the crust and topping:
3 cups all-purpose flour
1½ cups granulated sugar
¼ tsp. salt
1½ cups (3 sticks) unsalted butter, cut into ½-inch cubes and chilled
For the filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream or Greek yogurt
¾ cup all-purpose flour
¼ tsp. salt
zest of ½ lemon
1 tsp. vanilla extract
~30 oz. blackberries, fresh or frozen (washed and patted dry, if fresh and thawed and well drained, if frozen)
1. To make the crust and topping, preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray; set aside.
2. To make the topping: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse several times to combine. Add the chilled butter to the flour mixture and pulse to evenly distribute then process entire mixture until well mixed but still crumbly, 30-60 seconds longer. Set aside 1½ cups of the mixture to be used for the topping. Press remaining mixture into the prepared pan and bake for 12-15 minutes. Cool on a wire rack for at least 10 minutes.
3. To make the filling: In a large bowl, whisk the eggs until well combined then add in the sugar, sour cream or Greek yogurt, flour salt, lemon zest, and vanilla extract. Whisk thoroughly but gently to combine. Carefully fold in the berries with a spatula and then spread mixture over cooled crust. Top with remaining flour mixture and bake until set, 45-55 minutes.
4. Cool for at least 1 hour before cutting into bars or serving as a cobbler.
originally from Rebecca Rather, The Pastry Queen, slightly adapted from Pink Parsley