Craving something fruity, rich, and easy to store for later? These Mulberry Cobbler Bars offer a comforting burst of summer flavor in a neat, freezer-ready format. Whether you’ve got fresh mulberries from your garden or a stash from the store, this recipe ensures not a single berry goes to waste. In this post, we’ll share the story behind these bars, guide you through their creation, offer freezing tips, and answer common questions. You’ll also find related delights like mulberry muffins and no-churn ice cream to keep your berry game strong.
The Story & Intro
Why Mulberries Matter
I still remember plucking mulberries from the tree in our backyard. My fingers would turn violet, and my shirt… well, let’s just say it became a canvas. That was the same tree where my grandmother taught me to make her buttery cobbler. Today, those same berries go into my freezer-friendly version: Mulberry Cobbler Bars. They’re rustic, tangy, and crumbly in all the right ways.
A Freezer-Safe Summer Staple
What makes Mulberry Cobbler Bars even better is how well they freeze. Make a big batch, cut them into bars, and you’ve got a snack or dessert anytime. Whether you’re baking alongside your peach crisp or your favorite jam, these bars are the real star of your seasonal baking.
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Mulberry Cobbler Bars
- Total Time: 55 minutes
- Yield: 9 bars
- Diet: Vegetarian
Description
These freezer-friendly mulberry cobbler bars are sweet, tangy, and wonderfully crumbly. A nostalgic dessert that’s easy to make and perfect for year-round snacking.
Ingredients
- 2 cups fresh or frozen mulberries (thawed)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a bowl, combine mulberries, lemon juice, and cornstarch. Set aside.
- In another bowl, mix flour, sugar, baking powder, salt, and lemon zest. Cut in butter until crumbly.
- Press two-thirds of the crumb mixture into the pan to form the base.
- Spoon the mulberry mixture evenly over the base.
- Sprinkle the remaining crumb topping on top.
- Bake for 35–40 minutes, or until golden brown and bubbling.
- Let cool completely before slicing into bars.
Notes
To freeze, wrap bars individually in parchment and store in an airtight container for up to 3 months. Thaw or gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: mulberry cobbler bars, freezer-friendly dessert, berry bars
The Heart of the Bars
Simple Ingredients, Big Flavor
Mulberries pack a naturally sweet-tart punch, but the bar’s base is what gives them life. You only need flour, sugar, butter, and lemon zest for that perfect crumb. The filling combines fresh mulberries (or thawed frozen ones), lemon juice, and cornstarch. If you’re into cozy flavors, toss in a pinch of cinnamon like you would for moist applesauce bread.
Step-by-Step That’s Foolproof
First, make your base and topping using the same dough—just divide it. Press two-thirds into a pan. Layer the mulberries next, and sprinkle the remaining dough on top. Bake until golden and bubbling. Once cool, they cut easily, just like our apple crisp bars that inspired their structure.
How to Store and Serve
Freezer Tips That Actually Work
Let them cool completely before freezing. Wrap each bar individually in parchment and stack them in a container. They’ll last up to 3 months. When ready to eat, either thaw at room temperature or warm in the oven at 300°F for 5–8 minutes. These store like heavenly hash brownies, with no flavor loss.
Perfect Pairings & Add-ons
Pair these bars with a scoop of no-churn mulberry ice cream or crumble them into yogurt. If you’re creating a dessert spread, include them alongside southern peach bars, creating a fruity contrast that works for brunch, picnics, or family gatherings.
FAQs Before You Bake
Can I use frozen mulberries?
Yes, just thaw and drain them slightly to reduce excess moisture before layering into the bars.
How do I prevent soggy bottoms?
Make sure the bottom crust is firmly pressed and bake until golden brown. Pre-baking the crust for 10 minutes can help.
Are these gluten-free?
They’re not, but you can easily swap in a 1:1 gluten-free flour blend without changing other steps.
Can I swap berries?
Absolutely! Blueberries, raspberries, or even blackberries can be subbed if mulberries aren’t available.
How do I make these vegan?
Use vegan butter and a plant-based egg replacer like flax egg. The texture will be slightly softer but still sliceable.