Preheat oven to 350°. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended. Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blackberries.
Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat. Spoon mixture over blackberries.
Stir pecans into remaining batter; dollop over peach mixture.
Bake at 350° for 1 hour or until golden and bubbly. Cool completely on a wire rack (about 1 hour). Cut into bars.
Note: We tested with Diamond of California Glazed Pecans.
A little too sweet for me but it's tasty. The peaches and pecans really make it good. It seemed a little gooey but it was bubbling after an hour so I assume it was cooked through. Not sure if I'd make this again. I'm thinking.........usually I know right away but the jury is still out.
I made this for a group "get together" but since I hadn't made it before I also took some decadent brownies. The cobbler bars were gone in a big hurry with rave reviews from everyone. Many people said they liked the fact that it was not overly sweet. The only change I made in the recipe was to use regular chopped pecans which I toasted before stirring them into the batter, rather than the glazed pecans. I don't even think the nuts are a necessity to the wonderful taste of the recipe.
My family loved the cobbler bars however the next time I make this I will reduce the bake time to 45-50 minutes. It is over-done when you bake it for 60 minutes (note: the temperature in my oven is accurate). I would also recommend increasing the peaches to 5 cups. Great served warm with vanilla ice cream.
OMG!!! These are sooooooooo delicious! I made them yesterday for a Memorial Day BBQ and they were practically gone before dinner was served! Super easy to make and a great go-to recipe for summer cookouts, pitch-ins, etc.
I made this tonight. Looks and smells delicious. Easy to make. Of course it just occurred to me I do not know how to store overnight. Should I place in fridge or keep at room temp? Would love any advice from more experienced cooks
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