Blueberry Cobbler Cookie Bars
It would have made sense to post this recipe on the weekend, since this is what I made approximately a dozen batches of between Friday night and Sunday. I was on the kitchen stage all weekend, and this year the canola producers asked if I’d do a demo for them. I was happy to, since I tend to extol the virtues of canola oil while up there on my soapbox anyway. It really is great stuff.
They ran a recipe contest, and wanted me to make one of the winning recipes – a recipe called Saskatoon Bars. It turned out to be one of those great versatile recipes that come in such handy in summer, when depending on the week you might have rhubarb or apricots or blueberries or blackberries to use up. This makes a big batch of cookie-like bars that with the dough patted on the bottom (sounds like it’s getting a spanking) and then dropped on top, reminded me of a cobbler. So I renamed them Blueberry Cobbler Cookie Bars. It’s all in the branding, don’t you think?
And because the saskatoons aren’t quite ready yet, I used blueberries. Also, the original recipe called for almond extract, but I’m not a fan. It does pair well with blueberries or saskatoons though, so feel free to add it back in.
Blueberry Cobbler Bars
AuthorJulie
Preheat oven to 350ºF and spray large 10.5 x 15” jelly roll pan or rimmed cookie sheet (I used a half bun pan) with nonstick spray.
In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well. Add the flours and baking soda and stir just until the batter comes together.
Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries or sliced fruit, then drop the remaining dough in spoonfuls over the fruit - it will spread as it bakes, and you don't need to cover it all.
Bake for 30-40 minutes, until golden and springy to the touch.
Ingredients
Directions
Preheat oven to 350ºF and spray large 10.5 x 15” jelly roll pan or rimmed cookie sheet (I used a half bun pan) with nonstick spray.
In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well. Add the flours and baking soda and stir just until the batter comes together.
Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries or sliced fruit, then drop the remaining dough in spoonfuls over the fruit - it will spread as it bakes, and you don't need to cover it all.
Bake for 30-40 minutes, until golden and springy to the touch.
JULIE! YES! Our Saskatoon berries are ready and I needed a recipe! YES!!!! I’m SO excited (you probably can’t tell)! Thank you!
PS-about how much almond extract?
Looks like a great recipe for a crowd!
I can imagine I’ll be making desserts like these by the dozen, when my boys are teens and all their friends are hanging around.
Hopefully Noah develops a taste for berries by then.
So I did make this for my dishwasher-hubby Julie. And he SWEARS that yours (which he was happy to sample at Kitchen Theatre) wasn’t as ‘brown’ as mine. And, he accused me of ‘hiding’ whole wheat flour in it. LOL. I used coconut extract (which I think smells more than it tastes) and it turned out fine. And, I used a stoneware bar pan and it was perfect. Too big for our family of 3 so I’m sending some to my parents.
Can’t wait to try with Saskatoons.
Looks good! If you wanted to use almond extract you’d add in in place of the vanilla right?
ack that should be …add IT in place of the vanilla. dang lazy fingers 😉
OOo this looks like my kind of cobbler!! Lots of cookie with a little fruit.
I made these last night and they turned out great. I had one for breakfast today. Thanks again for the great recipe!
Yum. I’m obsessed with blueberries right now and this looks perfect for breakfast and snacking!
I don’t think I’ve ever had a Saskatoon berry? What does it taste like? (Although I hate that question because I can never describe flavors properly.) These bars look wonderful! Think I’ll try them with raspberries.
I’ve never heard of a saskatoon but blueberries are plentiful right now and this sounds delicious. So glad you shared!
Love the sound of these. I hope I can figure out how to print the recipe from here at the library!
Julie, I made these on the weekend and everyone DEVOURED them. People went on and on about how delicious they were – and guess what?! They were so right. Yum.
Thanks for the recipe!
Deirdre 🙂
It`s blueberry season here in BC & I whipped up a tray of these for a `meet his parents` BBQ this afternoon… I sure hope they are a hit! The recipe was easy and I think they taste FANtastic. Thanks for posting! 😉
Oh my gosh, these look so good! I can’t wait to try these!!! I’m putting a link to this recipe in a post on crazydomestic.com on August 19th. Feel free to grab our “I was featured” button! So YUMMY!!!!
These were delicious. I cut down the sugar to 1.5 cups and added some grated lemon and orange peel to the batter, and sprinkled a little cinnamon sugar on top. Addicting – yum!
I made these yesterday with some blackberries from the farmers market. I used a 9 x 13 inch pan because my jelly roll pan is huge, so they turned out a little thicker than what yours looked like, but boy were they good!
They aren’t sickeningly sweet and I think you could probably cut down on the sugar even more. To me, these make a great breakfast. I might try using more whole wheat flour next time. I can hardly wait to try them with other fruit! I’m thinking pears, plums, strawberries…
I do not know whether it’s just me or if everyone else encountering issues with your website. It appears as if some of the written text within your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them as well? This may be a problem with my internet browser because I’ve had this happen before. Appreciate it|
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