I hope you all had a great week and are ready to dive into the weekend! It’s a shame that the weekend consists of only 2 days. Don’t even have to ask, I know you all agree with me! {Sigh}
One of my favorite things about summer is all the fresh fruit surrounding us. Biting into a fresh peach and it is so juicy it tends to dribble down your chin. Plump blueberries and blackberries, and don’t get me started on combining raspberries with lemon! LOVE!!
I don’t know why it is, but fruit brings me to my childhood, where most of us didn’t have a care in the world, and we were foot loose and fancy free!
Sometimes I dream of having fruit trees in my backyard, but then I look across my neighbors’ fence, and figure it is not worth all the time and effort in nurturing them, as these trees and vines are very stubborn in their offerings! God bless them for their patience……but a few pickin’s is definitely not worth my time!
Nope, I will stick with the grocery store, or farmer’s market! 😉 I have a few of my favorite fruits that need to be handled (bought) at just the right time, so that they can be enjoyed year round in smoothies and baked goods.
I knew I was going to be making this Blackberry Peach Cobbler Bars as soon as I saw the recipe in my June 2013 copy of Southern Living. I may be a Midwest gal, but I dream of someday being a Southern Belle with porches wrapped around my small cottage! These bars are light, buttery with just a touch of bourbon. I made these for B’s graduation dinner last year, and knew that they would become a lifelong friend in my recipe collection.
Of course, I added a touch more vanilla extract than it called for, and yes, I used my homemade version to boot (this time using whiskey, not vodka). You can see how to make your own over here. I might have added in a little more whiskey when blending in the peaches also. 😉 You make your own call whether your peaches look a little more parched…….
Have a great “Wicked Weekend”, don’t do anything I wouldn’t do!!!
Shaunna
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1½ cups sugar, divided
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- ¾ tsp kosher salt
- 3¼ cups all-purpose flour, divided
- 3 (6 oz) pkgs fresh blackberries, about 4 cups
- 4 cups peeled and sliced fresh peaches
- 3 Tbsp whiskey or bourbon
- Optional: 1 cup roasted glazed pecan pieces
- Preheat oven to 350 degrees. Beat first 2 ingredients and 1 cup sugar on medium speed with an electric mixer until creamy. Add in eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- Stir together the baking powder, salt, and 3 cups flour; gradually add to butter mixture beating just until blended. Spread ¾ of the batter in a greased and floured 13x9 inch pan. Sprinkle with the fresh blackberries.
- Stir together the remaining ½ cup sugar and remaining flour in a medium bowl. Add in the peaches and bourbon, stirring to coat. Spoon mixture over blackberries.
- Dollop the remaining batter (if you are using the pecans, add them in here) over the peach mixture.
- Bake at 350 degrees for 1 hour or until golden and bubbly. Cool completely on a wire rack. Cut into bars. Store any remaining bars in an airtight container for 3-4 days.
Thanks for the recipe…..I made it last weekend and it was gone in a flash! I served it with a scoop of ice cream and a garnish of mint. Everyone raved about it!!