Starbucks Summer Fruit Cobbler Bars - Copycat - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350.
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.