Cobbler Crumb Bars borrowed from Martha Stewart Everyday Food Magazine 6 Tbsp. butter, melted; and 1⁄2 cup (1 stick) butter at room temperature 1 3⁄4 cups all-purpose flour, plus more for pan 1⁄2 cup packed light-brown sugar 1⁄2 tsp. salt 1⁄2 tsp. baking powder 1 cup confectioner’s sugar (powdered sugar) 1⁄2 tsp. vanilla extract 2 large eggs 10 ounces (or enough to make a layer in the pan) of fruit (blackberries, raspberries, peaches, strawberries) Preheat oven to 350 ̊ Butter (or spray with cooking spray) an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhand on two sides; butter and flour paper, tapping out excess. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1⁄4 tsp. salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. In a medium bowl, whisk together remaining 3⁄4 cup flour, baking powder, and remaining 1⁄4 tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with fruit, then chilled topping. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Cool completely in pan. Using paper overhang, lift cake onto work surface; cut into squares. (To store, keep in an airtight container at room temperature up to 3 days.) The recipe doubles well.

 

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