Raspberry Cobbler Bars

Berries are the best in summer. No doubt. They are even better mixed into these cobbler bars. Feel free to mix up the fruit for other berries, any would be delicious here.

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You have a nice thick crust, an almost custard-like middle and more crumby crust on top. Perfection.

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Raspberry Cobbler Bars barely adapted from Sprinkled with Flour

Crust & Topping:

2 1/4 cups all-purpose flour
1 heaping cup sugar
1/8 tsp. salt
1 1/4 cups (2 1/2 sticks) butter, chilled and cut into 1” cubes

Filling:
3 eggs
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup sour cream
1/2 cup all-purpose flour
pinch of salt
1 orange, zested (the zest of 1 orange? however you say it)
1 tsp. vanilla extract
12-oz. fresh raspberries, rinsed and drained (2 packages from Krause’s)

Directions:
For crust/topping: Preheat the oven to 350 degrees. Grease a 13×9 inch baking pan. Combine the flour, sugar, salt and butter in a food processor. If you don’t have one use a pastry cutter, fork or your hands in a bowl. Combine until the mix resembles coarse crumbs. Reserve 1 heaping cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake for 12 minutes. Cool for at least 10-15 minutes.

For the filling: Using a hand mixer, beat the eggs in a large bowl until frothy, then add the white and brown sugar, sour cream, flour, salt, orange zest and vanilla extract. Mix until combined. Gently fold in the berries and pour the mixture over the crust. Scatter the remaining flour mixture evenly over the filling, and bake 50-60 minutes until the edges are brown and top begins to brown. Cool for 1 hour before cutting into bars. You may serve this with Cool Whip or ice cream. I kept the leftovers in the fridge.

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Before and after. Your base will look like it is going to fall apart, but it comes together as it bakes.

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Make sure your filling is nice and fluffy and gently fold in the berries. Spread over the cooled crust.

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Another before and after. You can tell they are done when the edges and top begin to brown.

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I love when it cuts perfectly. Remember to let them cool – it is hard, but worth it!

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Plate up one or two for you or a friend. I actually made these to share with a few friends!

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Enjoy these summer treats while the berries are here and plentiful!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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2 Responses to Raspberry Cobbler Bars

  1. Marian Gompper says:

    I wish you had a print option, so a recipe could be easily copied. If I press print on my tablet I get pages with pictures, which I do not need. I already saw the pictures, but would like the option of a 6 x 4 recipe. Please consider this.

    • Feisty Eats says:

      Thank you for reading and the comment. I agree this would be a nice feature. I will see if I can find a free plug in. I do have a blog but am not too web savvy! Thanks again.

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