Cherry Cobbler Bars
Submitted by hotwingman
Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.
YIELD
1 1/2 dozenPREP
15 minCOOK
30 minREADY
45 minAll the charm of a cherry cobbler, but in a bar you can pick up and eat without a fork or a bowl.
A tender, lemon-scented shortbread dough gets pressed into the pan as the base, then spread edge to edge with cherry pie filling.
Reserve some of that dough, roll it into small balls, flatten them, and scatter them across the top like cobbler biscuits.
Thirty minutes in the oven and you’ve got golden, fruit-filled bars that practically beg to be stacked on a plate and shared.
Kitchen Tips
- Flour your fingers before pressing the dough into the pan. This dough is buttery and will stick to everything it touches.
- Spread the pie filling all the way to the edges. Bare corners mean dry, crumbly bites.
- The flattened dough balls on top won’t fully cover the filling, and that’s the point. The cherry filling bubbling up between them is what makes these look like a cobbler.
- Let the bars cool completely in the pan before cutting. Warm bars crumble apart.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease an 11×7-inch pan. Mix flour and baking powder.
In a large bowl, beat butter and powdered sugar with electric mixer until pale and fluffy.
Beat in egg and lemon peel.
With mixer on low speed, gradually add flour mixture.
Remvoe ⅔ cup dough.
With flfoured fingers, pat remaining dough over bottom of prepared pan.
Spread cherry pie filling over dough to edges of pan.
Roll reserved dough into 1 inch balls.
Flatten balls slightly and place evenly over pie filling.
Bake 30 minutes, or until top is golden.
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