I love summer fruits!
These tasty fruit cobbler bars showcase summer’s luscious abundance. Taste the sweet buttery dough, the mix of succulent and sweet ripe peaches, and firm plump blueberries topped perfectly with a crunchy nut, buttery oatmeal crisp topping, that’s fabulous.
Easy to make! It comes together quickly because the crust and the topping is one in the same. Eliminate time by using canned peaches instead of fresh. And please feel free to substitute any other juicy fruit that you like: nectarines, plums, apples or pineapple. You can even take this recipe into the fall. As long as the fruit you use is juicy, it should work well.
You can serve them as bars on their own, in all of their simple, buttery glory. Or try them topped with large scoops of ice cream, letting it melt all over that beautiful buckled surface.
A perfect summer dessert!
Meet ya in the kitchen
For the Bars:
2 sticks butter, softened
1 cup brown sugar
1 1/2 cups granulated sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups flour, divided
1 cup old fashioned oats
2 cups blueberries
4 cups ripe peaches, peeled or not peeled, sliced
2 tablespoons bourbon or rum, optional
1 cup sliced almonds or pecans pieces
Preheat the oven to 350 degrees and grease and flour 13×9-inch pan.
With an electric mixer on medium speed, beat the butter, brown sugar and 1 cup of granulated sugar until creamy. Add eggs one at a time, beating until blended, add extracts.
In a large bowl, mix together baking powder, salt, 2 cups flour, oats; gradually add to butter mixture, beating just until blended.
Spread three-fourths of the batter into the prepared pan. Sprinkle with blueberries.
Stir together the remaining 1/2 cup of sugar cup and 1/4 cup flour, add peaches and bourbon or rum, stir to coat. Spoon over blueberries.
Stir the remaining batter with the nuts and dollop over the peaches. Sprinkle with 2 tablespoons of oats if desired.
Bake 350 degrees for 1 hour plus, or until toothpick comes out clean. Cool completely on a wire rack (about 1 hour). Cut into bars.
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