Cherry Cobbler Squares

Cherry Cobbler Squares

The summer has been a bit of a bust so far. A few nice days here and there but that’s it. To compensate I made some summer fruity cobbler bars that would be nice for an indoor picnic.

Cherry Cobbler Squares

I used cherries and blueberries for the first batch. I love fresh summer cherries.
Apricot Cobbler Squares

I used fresh apricots and raspberries in the second batch.

Apricot Cobbler Squares

The second batch had more of a crumble topping going on. I love the tartness of the apricot and raspberries together.
Enjoy with some cream or ice cream.
Cherry Cobbler Squares



2 1/2 cups diced fruit (I used 2 cups cherries 1/2 cup blueberries and 1 punnet apricots, skins removed with a handful of raspberries)

1 tbs lemon juice

1/4 cup flour

1/2 cup sugar

pinch of salt


1 1/2 cups flour

1/2 cup sugar

1/2 tsp baking powder

pinch of salt

1/2 cup (1 stick) butter

1 egg


  1. Pre-heat the oven to 375 F/190 F and grease a 9 x 9 pan. In a small bowl combine the diced fruit and lemon juice. Fold in the sugar, flour and salt.
  2. To make the dough whisk the flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knifes and combine the butter in until the mixture is crumbly. Add in the egg and combine to form a dough.
  3. Split the dough in half and spread one half into the pan.
  4. Pour the fruit mixture over the dough. Then take the second half of the dough and crumble it on top of the fruit. If the dough is not crumbly enough add in one or two handfuls of flour.
  5. If you add a little more flour it can get a little more crumbly than this
  6. Bake for 45 minutes until brown on top. Cool before cutting into squares.
adapted from Brown Eyed Baker

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