Cherry Cobbler Bars
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 Mini 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 peach pie filling or apple pie filling.
Don’t want to make bars? Check out my peach cobbler for two.
- 2 cups cherry pie filling (homemade or canned)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1-2 teaspoons milk
- 1/8 teaspoon vanilla extract
- Preheat oven to 350F. Grease an 8x8 pan (not 9x9 or you will run out of dough).
- In a large bowl, mix together flour, baking powder, and salt.
- 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. The dough will be soft and slightly sticky. If it's too warm, refrigerate for about 15 minutes.
- 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.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
- 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.