These “snow” covered beauties are the perfect sweet treat to add to your Christmastime baking list. I grew up baking cookies and making candy with my sisters and mom at Christmastime. We created so many memories together in the kitchen. After we would spend almost all day baking, then we would package and deliver the treats to our neighbors and friends. We of course saved some goodies for us to enjoy as well.
I created these berry peach cobbler bars after I tasted an amazing bar cookie at a bakery in Park City, UT. The bar cookie tasted like a snickerdoodle and cobbler came together in a fruit bar. Taking my inspiration, I attempted to create that combination. After a few attempts, I achieved exactly what I was looking for with the perfect chewiness from a snickerdoodle and moistness from a cobbler. Of course, the fruit on top adds a sweet burst of flavor with each bite. 
Berry Peach Cobbler Bars
Print RecipeIngredients
- 1 ¾ cups plus 2 tablespoons all-purpose flour
- 1 ½ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 1/3 cup plus granulated sugar
- 1 large eggs
- 1 egg yolk
- 2 tablespoons whole buttermilk
- 1 teaspoon pure vanilla extract
- Fruit Topping:
- 2 tablespoons granulated sugar
- 1 ½ tablespoons all-purpose flour
- 1 peach, peeled, cored and sliced
- 6 ounces fresh or frozen blackberries
- 6 ounces fresh or frozen raspberries
- Garnish: confection’s sugar
Instructions
Preheat oven to 375 degrees F. Grease an 8" x 10" baking sheet with butter. Line the bottom with parchment paper.
In a medium bowl, sift the flour, cream of tartar, baking soda, and cinnamon. Stir in the salt.
In a large bowl, cream the butter, brown sugar and granulated sugar with a hand mixer on medium speed until light and fluffy.
Add the egg and mix. Add the egg yolk and mix until combined. Beat in the buttermilk and vanilla.
Add the flour mixture and beat until just combined. Spoon the batter into the prepared pan. Smooth to evenly cover the pan.
In a small bowl, combine the 2 tablespoons sugar and 1 ½ tablespoons flour. Stir. Add the peach slices, blackberries and raspberries. Gently toss to coat. Using your hands, place the fruit evenly over the batter.
Bake on the middle rack for 35 to 40 minutes or until golden brown. Allow to cool completely.
Add some confectioner’s sugar to a fine wire mesh strainer. Dust the sugar over the top.
Cut into bars and serve.
Notes
Recipe featured in the winter issue of Atlanta's Flavors magazine.
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