Toasted sliced almonds add a streusel-like crunch to the tops of these Southern bramble-meets-orchard bars.
1. Preheat oven to 350°F. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
2. Combine baking powder, salt, and 3 cups flour in a medium bowl; gradually add flour mixture to butter mixture, beating just until blended. Spread three-fourths of batter in a greased (with shortening) and floured 13- x 9-inch pan; sprinkle with blackberries.
3. Combine remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat. Spoon mixture over blackberries. Dollop remaining one-fourth batter over peach mixture; sprinkle with almonds.
4. Bake at 350°F for 1 hour or until golden brown and bubbly. Cool completely in pan on a wire rack (about 1 hour). Cut into bars.
From The Southern Cookie Book, © 2016, by the Editors of Southern Living. Used by permission of Oxmoor House.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.