Berry Cobbler Pie Bars

I know I have been MIA y'all, but I promise I've still been cooking! I just haven't been taking time to blog about it. I'm so sorry but I promise I'll make it up to you with these delicious berry bars.
When the weather starts getting warmer I always crave more fruity desserts. And when berry season comes around you are guaranteed to find some in my kitchen, in my desserts, and in my hand that's heading towards my mouth.
This dessert satisfies me on so many levels. As the name implies, it is part cobbler, part pie, and part bar which are three desserts I enjoy. Well, I guess there aren't many desserts I don't enjoy but that's beside the point. The combo of brightly colored berries makes me smile. And when it makes enough to feed a crowd you are able to share and still get your own helping. You gotta get your own helping! Amen to that.

Berry Cobbler Pie Bars

Recipe from Joy the BakerPrint this recipe

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
Zest of two lemons

Berry Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
Pinch of salt
2  (16-ounce) packages frozen mixd berries (blueberries, blackberries, and raspberries-do not use strawberries), defrosted and drained. You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries.

 To make the crust and topping:

Preheat the oven to 350 degrees.  Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside.  If you use a 9×13-inch baking pan you’ll have thicker bars.  Zest two lemons.  Measure out the sugar onto a clean work surface. 

 

Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.  Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar. I think you could use this sugar for other baked goods or to rim a martini glass. Mmmhmmm. 

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  

At the time that I made this I didn't have a paddle attachment. My regular beaters worked okay but I think I ended up using my pastry cutter in order to get the ingredients to look dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.  Press the remaining mixture into the bottom of the pan.  

Bake the crust for 12 to 15 minutes until it is golden brown.  Let cool for 10 minutes while you make the filling.

To make the filling:

If you’re using frozen berries, be sure to defrost and drain the excess liquid.  You can place the frozen berries on a plate in the refrigerator overnight.  

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  

Gently fold in the berries.  

Spoon the mixture evenly over the crust.  You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Don't forget this part because I almost did!  

Bake for 45 to 55 minutes until the top is lightly browned.  

Cool for 1 hour before slicing. Enoy with others and expect the compliments to flow!