Berry Cobbler Bars

Recipe and Images Provided by In Bloom Bakery

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.

You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.

Be sure to keep up with our latest creations through our FacebookPinterest, or Instagram pages.

So, without further ado, here’s In Bloom Bakery’s recipe for Berry Cobbler Bars:

Prep Time: 1 Hour 30 Minutes
Servings: 9


For the Crust

  • 1 cup all purpose flour
  • 1/4 cup + 2 tbsp softened butter
  • 1 tsp vanilla
  • 1/2 cup granulated sugar
  • 1/2 tsp salt

For the Berry Filling

  • 1 1/4 cup blackberries
  • 1 1/2 cup blueberries
  • 1 1/4 cup raspberries
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1 tsp lemon zest

For the Crumble Topping

  • 1/4 cup softened butter
  • 1/2 cup + 2 tbsp flour
  • 1/4 cup + 2 tbsp granulated sugar
  • 1/4 tsp salt


For the Crust

  1. Preheat your oven to 375 degrees.
  2. In a medium sized bowl cream 1/4 cup + 2 tbsp of softened unsalted butter, 1/2 cup of granulated sugar and 1 tsp vanilla for about three minutes.
  3. Add in 1 cup of all purpose flour and 1/2 tsp of salt and mix well. The consistency will be dry.
  4. To form the crust, press the dough together on the bottom of a parchment paper lined 9×9 metal pan until it is packed in tightly and evenly.

For the Berry Filling

  1. Next make the berry filling by adding 1 1/2 cups of blueberries, 1 1/4 cup of raspberries, and 1 1/4 cup of blackberries to a bowl.
  2. Sprinkle in 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and 1 tsp of lemon zest. Gently coat the berries. Let them sit for around 10 minutes.
  3. Pour berry filling into the prepared pan.

For the Crumble

  1. Mix 1/4 cup of softened unsalted butter and 1/4 cup + 2 tbsp of granulated sugar together, then add in 1/2 cup + 2 tbsp of all purpose flour and 1/4 tsp of salt together until it clumps together and forms medium sized crumbles.
  2. Sprinkle the crumble topping evenly over the rest of the cobbler.
  3. Bake for 50-60 minutes, or until golden brown on top.
  4. Make sure to let the cobbler cool completely before cutting into bars to ensure the filling has time to firm up. Once cooled, cut the cobbler into 16 bars and enjoy!
  5. Store leftovers in an air-tight container in the fridge for up to three days.

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