Nothing says summer more than fresh blueberries and peaches.Two nights ago, I saw a recipe for blackberry and peach cobbler bars in the latest Southern Living magazine, and I immediately tagged the page. Yesterday, my daughter, Leigh and I made these Blueberry Peach Cobbler Bars. We adjusted the recipe a bit by omitting bourbon, adding maple syrup, and reducing a few other ingredients. OMG these were so amazing! We ate these warm with a glass of milk, and honestly, we couldn’t stop eating them! These are the perfect recipe to make with the kids or bring to a summer get-together. They will feed a crowd!
Blueberry Peach Cobbler Bars
12 to 16 servings
1 cup butter, softened
1 cup firmly packed light brown sugar
11/2 cups granulated sugar, divided
4 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon table salt
31/4 cups all-purpose flour, divided
1 pint fresh blueberries
4 cups peeled and sliced fresh firm, ripe peaches
2 tablespoon maple syrup
11/2 cups chopped pecans
1. Preheat oven to 350°. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
2. Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended. Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blueberries.
3. Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and maple syrup, stirring to coat. Spoon mixture over blueberries.
4. Stir pecans into remaining batter; dollop over peach mixture.
5. Bake at 350° for 1 hour or until golden and bubbly. Cool completely on a wire rack (about 1 hour). Cut into bars.