Would those work in place of the blueberries? 1/2 cup sugar. I don’t know why I have an aversion to white sugar, but I do. Then I helped myself to three big bars. I made these tonight and they are FANTASTIC! Have you ever tried them with other fruit? I made these last week for a birthday and they were fantastic! Deb! I’ve brought these to work a couple of times and now they’re an office legend! But then the next day they were magical! What an awesome recipe. In case anyone is craving this dish in the middle of winter, I wanted to say that it worked really well with blueberries and peaches I froze last summer. See how your people comment you there! Mine ended up taking a full hour in the oven. I am new at baking and I have used your website twice for recipes, and both times it has been a wonderful experience. The marriage between lemon and blueberry is definitely a happy union! Reminds me of summers at my grandmother’s. You need to just open up shop! Anyway, I swapped out 1 cup flour for 1 cup oatmeal, only used 1/2 cup butter and 3 tbsp of 0% fat Greek yogurt, instead of one cup butter. I haven’t baked with any substitutes and don’t see any comments from anyone who has use Stevia or the like, but perhaps someone will pipe up. Kinda disappointing. i am going to take these to a dinner party my mother is hosting next weekend. My family really LOVES this recipe, it’s gold! These are so great, I think we got ourselves addicted. Blueberries and peaches are some a great combo in desserts. Somehow the peaches and blueberries bring out the best in each other. I think I’ll use a bigger one or the juice of two to get a little more lemon flavor. If it ever gets below three thousand degrees here, I’ll have to try that, with whatever fruit is available at the time. Oh my. They were so delicious, I couldn’t stop eating them, so now I need to call them Yummilicious Blueberry Crumb Bars! I used 5 cups of fruit instead of 4 and adjusted the tapioca starch to 5 teaspoons. I guess they were a hit. Great recipe find, Deb. Added a half-teaspoon of vanilla, and 1/16 t. of cinnamon to the berry mixture. If defrosted, definitely drain. Delicious with vanilla ice cream. Thank you for the delicious and reliable recipes. I made these last night also. Keep it up! See more ideas about smitten kitchen, pumpkin recipes, pumpkin. I think this would be great will all peaches or with peaches + blackberries. I am sighing deeply in anticipation. I guess growing up in the south I just assumed EVERYONE made cobbler with sweet biscuit topping. The biscuit topping looks great. They look so scrumptious . Making these now with blackberries from last Fall’s harvest. Breakfast or dessert-appropriate sweets are my favorite. Hot tea + cool cranberry bars = priceless. Great recipe, thank you! :-( Hope they will still be edible, but really disappointed to have made such a silly mistake. thanks! This is a great comfort dessert on a cold day. Made it as the recipe stated but with frozen blueberries. Thanks deb! it looks promising, but the biscuit dough seemed very dense. Louise. And I might up the zest a bit, too. I am going to make it for brunch on Saturday. I made them today for a picnic & they were fabulous. I served with ice-cream to guests, but decided a small dollop of whipped cream would have been better. All I have are dehydrated blueblerries… do you think they will work? I need a yummy treat for teachers tomorrow :), Just wondering- what should the consistency of the cornstarch/sugar/lemon juice be? Fresh, homemade candy is a thoughtful gift and fun to make. :). But just in case that rang true…). I also added 1 tsp. The oven is preheating – ’nuff said! I was so excited to make this and so disappointed in the results…the peach/bluberry part was VERY liquidy and the topping was mushy underneath. I remembered swapping plums for blueberries in some delicious recipe last year, this was it, took a while to find the right one. Made this for supper tonight. I’d had these in the back of my mind ever since I discovered your site in December…as soon as I saw blueberries, I was on it! I made this for my house last night- and was long gone by morning. The only thing I did different was more peaches (we have so many and I wanted to use them up) and 1 cup of blueberries, not just any blueberry though, Northern blueberries from Muskoka, Ontario, SOOOOOO GOOD! Also, like others, I made the dough in the food processor and added a little cinnamon to the blueberry mixture. I think I know what I’m making for my mom this weekend. These were so incredibly good & easy. I just made this recipe. I just pulled these out of the oven a few minutes ago and, of course, couldn’t help but try a corner as they are cooling. just tried the cobbler and it was terrific–the corn meal drop biscuits were really tasty–next time I may snip up some rosemary in them for a nice twist–a more adult cobbler! Next post: napa cabbage salad with buttermilk dressing, napa cabbage salad with buttermilk dressing. PA peaches and berries growing here. Thanks, once again. Wow! We added cinnamon after it was done cooling which made it divine! Just made these and they turned out perfectly! They’re asking for me to make more. made this tonight (upped the peaches as recommended) and it was soo good! Also: wow! I will def make this again if I find myself with a surplus of berries. Definitely followed tips. Would so appreciate your advice. I made half a recipe since I only had 2 cups of blueberries. They were delicious, and very easy to make. I am not a cook. They´re delicious inspiratios!I´making this, to my husband,children & granchildren, This is my go to blueberry recipe! I’ve been craving something jammy and fruity and this hit the spot. http://mary-making.blogspot.com/2011/09/yummilicious-blueberry-crumb-bars-and.html. Just picked a bucket o’ blueberries from the back yard, and knew I could check Smitten for something good to do with them! Thanks for posting this, I’ll definitely be making it by the end of summer! you never let me down. Mmm, this looks lovely! thanks! I made this on Sunday for family dinner. Baked for 45-50 min. I want mine to look as appetizing and beautiful like yours!! Great recipe and love the cornmeal touch. can’t wait! Never would have thought of corn meal for the cobbler topping, and didn’t have any buttermilk, so just used regular milk–but am looking forward to taste what the corn meal brings to the party. Thank you for this simple and delicious recipe. I have tons of local blueberries around… must try these! I made these last night and they are great:) I should have left them in the oven just a little longer though, to have a slightly browner crust. I made these last night–they were outstanding warm (although molten, which worried me for a while) from the oven but still quite tasty and much more structurally stable from the fridge this morning. super easy 2.)delicious!! Sleep was a distant memory for a long time. Thank you, thank you, thank you for the inspiration! His version is very deliberately lighter and less sugary than the average cobbler and my family loved it. Probably not as glorious as the original, but had a nice shortbread-y texture on the bottom and browned a bit on top. So yes, I am needing a 2010 cobbler recipe to aid me with my overripe bounty..I have a feeling that the brown sugar and cornmeal twists are just ingredients that will totally enable my fruity habit. This looks fabulous, I need to make a vegan version. I think they’re probably almost equally runny? if you use a pan with a larger surface area, the topping will be spread out, thinner, and take less time to bake. Even with the mistakes I made (put less than half the dough in the bottom, and I think I cut the butter too small for good clumping), they turned out wonderfully. Finally made these using a frozen berry medley from Trader Joe’s, and they came out looking exactly like your photos. Will go on the lookout for some plums and start baking. Did you use your hands, giant spatua, offset spatula, or what? wow, that looks scrumptious. Will let you know how the ladies like it. I read several comments and didn’t find an answer to that, plus I’m really wanting to make them tonight. Maybe I didn’t bake it long enough? I’m very much a fan of adding a slight citrus edge to my desserts as well! Thoughts? My pan says “11 Both are awfully expensive where I live cos we only get imported blueberries.. good thing I got a tiny box before they disappeared from the shelves last week! What are your thoughts/ suggestions? The bars tasted quite sour on the first day, but the next day, they were simply superb! I am helping make them and I also made rice Thank you. Liked it with and without ice cream. I didnt really like the crust/topping because it had a shortening flavor to it. The lemon scent is so divine. Long story short, the cobbler looked great when I took it out of the oven, but after cooling and serving I realized the biscuits were raw underneath and the filling was soupy. I made these tonight and I love them. I was planning on making your peach shortbread – but my peaches went mouldy. My go-to recipe for blueberries is my blueberry buckle recipe from 1982 but I am dying to try these. I can already image me eating these on my deck while drinking my coffee from my home unit…. If so, these are definitely coming back soon for a fourth of July party. I might try the 8×8 pan as one commenter to make a thicker slab next time. Maybe I’ll cut down on the lemon next time. the blueberry pie filling from Cook’s Illustrated June 2008, made with grated apple, lemon, and ground tapioca, none of which you can taste overtly. Maybe? Hi Deb- I’m making this for a dinner party on Saturday- can I make the dough in advance on Friday night? I used frozen blueberries. I’m surprised that you’re not fond of fuzzy peach skin–I feel like that’s part of the charm in eating peaches! What about whole wheat flour instead of all-purpose? Bottom crust survived the juicy cherries well, but bars definitely needed the full 45min baking time (and could have even done a tad more time, as my crust wasn’t over-browning). Btw, I have a thing for colanders (which is just a weird thing to say!) I made these with blueberries several times this summer and they were great. I have the world smallest apricots (like, 2″ wide) and peaches from the CSA, plus the berries. Use a fork or pastry cutter to blend in the butter and egg. Have you ever substituted raspberries or blackberries for blueberries? Fun to see you “for real” rather than on a blog. oh my_i am eating one now, they really are as easy and delicious as they look! Have made it over and over and it is perfect and delicious every time. Just tried these with cranberries and orange. thanks for posting the recipe. We suffered through it ;) These turn out exactly as you described! I love bars and blueberries… Yours look terribly scrumptious! Is anybody else out there reading this allergic to wheat…. Thank you for sharing the recipe!!! These look great! See more ideas about Smitten kitchen, Passover recipes, Dessert recipes. My question is how easy are these to remove from the pan? I made them this past weekend for my bbq and finally decided try a variation. Thank you for recipes that are consistently delicious and easy to adapt. I made these using coconut palm sugar & whole wheat flour to keep things a little healthier. This is one of the biggest things I miss about living in CA – being able to eat juicy fresh summer fruit. Everyone loved them including folks who said sweets “weren’t their thing” Cool completely before cutting into squares. These are amazing. Thanks! I made your recipe before with blueberries and they were sooo delicious and incredibly simple. Thank you! Seems easier than a pastry blender. I will be sure to try them soon…. The whole thing was in the oven in a flash. and I am making the Black Bean and Spaghetti Squash Tacos for dinner tonight! Whew! I just saw a reply that Deb had made several years ago that said she had used frozen several times with good results. If I hadn’t been oh so present at the birth, I would wonder.) I crumbled the butter in by hand. Extra sourness, mmm. A tasty midnight snack! This is my first time commenting on your blog but this recipe was so amazing I couldn’t not comment. I’d expect it to be soft and damp underneath because it touched the fruit, but the biscuits shouldn’t have a batter-y or wet center. Thanks, The lemon zest came out of the crumb mix and I added some fresh nutmeg and a smidge of cinnamon. I made these and it’s awesome. Thank you, thank you! Holy cow, this is DELICIOUS. Can the butter be either: 1. They cut really well, and we enjoyed a still-a-little-warm bar with a small scoop of vanilla ice cream after dinner tonight (as I see others did, as well!). The peach clinging to the pit bothers me too. :) Blueberries and peaches are two of my favourite fruits (I like all fruit actually) and cobbler sounds so awesome! Tasty, pretty and easy. They lived up to the promise. Cute! i was just craving a crumbly, fruit-filled summery dessert. Maybe there is? I am pretending you are my Julia Child and I am going to cook my way through your website! 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