Beer and Berry Cobbler Bars

Beer and Berry Cobbler Bars

Cobbler doesn’t make sense to me. It’s delicious, obviously, but it looks like a mistake. Like an upside-down pie that fell into a pan someone just pretended it was supposed to be that way and we all just went along with it because we still wanted to eat it. 

Which is understandable, it’s still dessert, I’m not gonna kick it outta bed. But it feels unfinished, halfway to being really done. So I made it a bottom crust, because let’s be honest, crust is always the best part. 

You can still scoop it into a bowl, heat it up, and top it with a big ‘ole scoop of ice cream. It’s still great that way. But it’s also a cobbler you can eat with one hand (or no hands if you’re brave enough), and it has beer in it. So, what I’m trying to say, is that it’s not really cobbler at all. It’s a cookie bar inspired by my cobbler induced confusion that’s made with beer. Because nothing makes sense anymore and we all need more excused to open a beer. 

Beer and Berry Cobbler Bars

Servings: 9 bars

Ingredients

Crust:

  • 1 cup (228 grams) butter at room temperature
  • ½ cup (60g) powdered sugar
  • 1/3 cup (75g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour

Filling:

  • 2 ½ cups (475g) fresh berries (I used half blueberries, half blackberries)
  • 1/3 cup (66g) sugar
  • 3 tablespoons cornstarch
  • ¼ cup (57g) beer wheat beer, pale ale, pilsner

Instructions

  • Preheat the oven to 350°F.
  • Add the butter, powdered sugar, sugar, salt, and vanilla extract to the bowl of a stand mixer. Beat on high until well combined.
  • Stir in the flour until just combined.
  • Line an 8X8 pan with parchment paper.
  • Press about ¾ of the mixture into the bottom of the pan in an even layer.
  • In a separate bowl stir together the berries, sugar, cornstarch, and beer.
  • Add the berry mixture in an even layer to the pan.
  • Crumble the remaining crust on top of the berry layer.
  • Bake until the top is golden brown, 55-65 minutes.
  • Allow to cool completely before cutting, the filling will set as it cools.

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