Starbucks Summer Fruit Cobbler Bars Copycat Recipes

SUMMER BERRY COBBLER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper.
• In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan.
• In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture.
• Bake 35 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about 1 hour.
• In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.

THE BEST PEACH COBBLER / DOUBLE CRUST

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.

STARBUCKS SUMMER FRUIT COBBLER BARS - COPYCAT

Steps:

• Preheat oven to 350.
• Crust:.
• Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
• Poke few times with fork and bake for 25 minutes or until barely golden.
• Filling:.
• In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
• Biscuit Layer:.
• Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
• Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
• Topping:.
• Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
• Assembly:.
• Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.