Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.

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Fruit Cobbler Bars


Fruit Cobbler Bars
StarbucksCopycat Recipe

Serves 6

1 cup flour
1/2 cup unsalted butter, softened
1/4 cup sugar
3 cups fruit (I used 1 cup each of blackberries, blueberries and peach)
1 1/2 teaspoons cornstarch
1/4 cup sugar (adjust as needed depending on sweetness of fruit)
1 pinch salt
1 teaspoon lemon zest
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
1/4 cup butter
6 tablespoons sugar
1/4 teaspoon cinnamon
1 pinch salt
1/2 cup flour
1/4 teaspoon vanilla

Preheat oven to 350 degrees.
Crust:  Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan. Poke few times with fork and bake for 25 minutes or until barely golden.

Filling: In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.

Biscuit Layer: Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg and add all at once to dry ingredients, stirring just until moist.

Topping:  Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.

Assembly: Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.



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