Blueberry Peach Cobbler Bars
Fruit-filled blueberry peach cobbler bars with a an easy one-bowl shortbread crust and topping - the perfect dessert for using up summer fruit.
Yield: 12-16 servings
For the crust and topping
  • 3 cups (360 g) all purpose flour
  • 1 cup (200 g) sugar
  • ½ tsp kosher salt
  • ¾ cup (170 g) unsalted butter, melted
For the filling
  • 3 large eggs
  • ⅓ cup half and half
  • 1 cup (200 g) packed brown sugar
  • 1 tbsp (7.5 g) cornstarch
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • pinch of kosher salt
  • 2 cups fresh blueberries
  • 1 cup chopped fresh peaches
  1. Heat oven to 350F. Grease a 9x13-inch baking pan and set aside.
  2. For the crust, stir together the flour, sugar, and salt in a large bowl. Pour in the melted butter and stir until all of the dough is wet and comes together. Press half of the dough into the prepared baking sheet in an even layer, tamping it down with a measuring cup to ensure it is well packed. Set aside the remaining dough to use for the topping.
  3. For the filling, whisk together the eggs, half and half, brown sugar, cornstarch, vanilla, cinnamon, and salt together in a large bowl. Fold in the blueberries and peaches until just combined.
  4. Pour the fruit filling over the crust and spread into an even layer. Crumble the remaining dough over the top.
  5. Place in the oven and bake for 40-45 minutes, or until set. Cool completely before slicing.
Recipe from The Pretty Dish
Recipe by Joanne Eats Well With Others at