Want an easier way to serve cobbler? Cherry Cobbler Bars with homemade cherry pie filling make it easier to serve for dessert. Wrap them up and take them on the go. Pick it up with your hands or grab a fork. Share or don’t share.

A few weeks ago, my car needed some work done on it, mainly because the muffler was close to falling off. It’s an old car and because inspection was due in July, I decided to get it inspected first to make sure it’d pass; I certainly don’t want to be spending the money if I have to buy a new car right away. Turns out the damage was worse than I thought, and although I spent more money than I’d like for a passable car, at least now I have 365 days to find a new-to-me car rather than 30 days. Because I knew I wouldn’t have my car all day, I took the day off of work and went cherry picking with my parents who picked me up. The window for picking sour cherries is short, especially this year because the weather negatively affected cherry crops. The farmer said he only had about 20 percent of what he had last year. We managed to fill up a bucket, but it was mainly Dad climbing on the ladders to reach the very top.

Last year the first thing I made was Cherry Pie For Two, but because this happened right before Father’s Day, I already had plans to make a coconut cream pie for my dad. I wanted to make something other than a second pie. As I was reading my recipe idea list, my scribble for Cherry Cobbler Bars caught my eye. Now to figure out a recipe to go with it. Cherry cobbler is cherry pie filling with dough dropped in spoonfuls on top. In bar form, it’s cobbler dough topped with homemade cherry pie filling topped with more cobbler dough. It’s easier to eat and serve than traditional cobbler because you cut them into bars for people to grab. Wrap them up and take them on the go. Pick it up with your hands or grab a fork. Share or don’t share.

I used sour cherries, otherwise known as tart cherries, for the pie filling. However, sour cherries are a bit hard to find at the grocery store. You can substitute regular sweet cherries, although you may want to taste first and adjust the sugar if the cherries are sweet enough. Sour cherries are tart, so they need more sugar than most cherries.

Although I used cherries, you can easily substitute most fruit – strawberries, blueberries, raspberries, even peaches and apples.

 

Cherry Cobbler Bars

Yield: 9-12 bars

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Want an easier way to serve cobbler? Cherry Cobbler Bars with homemade cherry pie filling make it easier to serve for dessert.

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Ingredients

Cherry Pie Filling

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 3-5 drops red food coloring
• 2 cups pitted sour cherries

Dough

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

Glaze

• 1/4 cup powdered sugar
• 1-2 teaspoons milk
• 1/8 teaspoon vanilla extract

Instructions

1. First, make the cherry pie filling: In a large saucepan, combine water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook for another 1-3 minutes or until thickened. Remove from heat and stir in almond extract and food coloring. Stir in cherries. Cool to room temperature.
2. Next, make the dough: Preheat oven to 350F. Grease an 8x8 pan and/or line it with parchment paper.
3. In a large bowl, mix together flour, baking powder, and salt.
4. In another large bowl, beat together butter and sugar until smooth and creamy, 2-3 minutes. Beat in each egg, one at a time, and vanilla. Gradually beat in flour mixture.
5. Spread about 3/4 of the dough into the pan. Spread pie filling over top. Drop remaining dough by spoonfuls on top, forming a cobbled look (you should have about 9 pieces). Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
6. While still warm, make the glaze: In a small bowl, whisk together the powdered sugar, 1 teaspoon milk, and vanilla. If too thick, add remaining 1 teaspoon milk. Drizzle over the still-warm bars. Let glaze harden before serving.

Source: Adapted from Taste Of Home