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Berry Cobbler Bars

Prep Time25 mins
Cook Time25 mins
Chilling Time30 mins
Course: Dessert
Keyword: Bars, Dairy Free, desserts, Gluten Free, Holiday, Kid Friendly, Summer
Servings: 24 Bars (2 inch bars)


Crust and Topping

  • ½ cup avocado oil, coconut oil or butter I use half coconut oil and half butter
  • ½ cup sugar (I like to use coconut sugar)
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oat flour * see note you will need more if you roll out stars/decorative topping
  • 1 cup all purpose flour *see note on flours below for gluten free use a 1-1 gluten free blend

Berry Filling

  • 2 large eggs
  • 3 tbsp sugar
  • 6 oz plain yogurt I used 2% greek but a dairy free greek or even sour cream works as well
  • 2 tbsp arrowroot powder or cornstarch
  • pinch of salt
  • 16 ounces fresh berries or cherries (halved) see note if you are going to use frozen


Crust and Topping

  • Preheat the oven to 350 degrees and line a 9×13-inch baking pan with parchment paper and lightly grease
  • In a large bowl or electric stand mixer blend together the oil, sugar, eggs and vanilla
  • Blend in the baking powder and salt
  • Slowly add in the flour 1 cup at a time on a low speed or by hand
  • Blend together until the dough begins to pull into a ball and is not too sticky (if it is too sticky add a little more flour 1 tbsp at a time)
  • Reserve 3/4 cup of the crust mixture to use as the topping
  • Press the remaining mixture into the bottom of the pan
  • Bake the crust for 8 to 10 minutes until it is golden brown
  • Let cool for 10 minutes while you make the filling


  • Whisk the eggs in a large bowl
  • Add and whisk in the sugar, yogurt, arrowroot powder and salt
  • Gently fold in the berries


  • Spoon/pour the mixture evenly over the crust (you may have to distribute the berries evenly around)
  • Sprinkle the reserved crust mixture evenly over the filling (or roll dough and cut into desired shape for decorative topping – see note below)
  • Bake for 25 to 30 minutes until the top is lightly browned
  • Cool for 1 hour and chill for 30 minutes before slicing


Note 1: Gluten Free Version Option: You can use all out flour if you want and eliminate the all purpose 1-1 blend, but increase the flour to 3 1/3 cups.  
Note 2: Oat Flour: You can buy in your local store or you can order online or you can make by blended it in a high speed blender or food processor (I do this most often).  
Note 2: If you’re using frozen berries, be sure to defrost the berries overnight and drain the excess.
Note 3: If rolling out stars/decorative topping, you will need a little extra oat flour. The amount of stars will depend on what size star cookie cutter you use.  I have used a smaller start and made 24 stars and placed them in 4 rows of 6 and other time used a larger one and made 15 stars and 15 bars.