Table of Contents
- Why You’ll Love This Recipe
- What Are Upside Down Sourdough Cookie Bars?
- Ingredients You’ll Need
- Tips for Success
- How to Store
- More Upside Down Sourdough Cookie Recipes
- Frequently Asked Questions
- Recipe
My upside down cookie recipes have been some of the most requested on this blog, and honestly I completely understand why. The technique does something that most cookie recipes just cannot replicate: it gives you a bakery quality finish with almost no effort. But I kept getting asked if there was a simpler way to make them, something you could bring to a cookout or a party without fussing over individual cookies.
So I turned the whole thing into a sheet pan bar.
Same fermented cookie dough. Same fruit compote layers. Same crumble. One pan, one flip, and about five minutes of actual assembly. The berry shortcake version was the most obvious place to start because fresh strawberries and blueberries together are just summer in a pan. You layer the crumble in first, spoon both compotes over it, press the cold fermented cookie dough on top, and bake. Then you flip the whole thing out onto a cutting board and slice. The fruit caramelizes against the bottom of the pan, the crumble stays crispy, and the cookie base bakes up soft and tender from the long cold ferment.
It looks like you spent hours. The pan does most of the work. Perfect for the holidays for reh, white and blue!
Why You’ll Love This Recipe
There are a lot of sourdough cookie bar recipes out there. Most of them are chocolate chip or sugar cookie riffs. This one is different.
The upside down method is the whole game here. When you bake the bars with the crumble and compote on the bottom, everything caramelizes together during baking. The fruit thickens into a glossy, jammy layer. The crumble gets this toasty, almost toffee-like texture against the pan. The sourdough cookie dough on top seals it all in and bakes into a soft, buttery base.
When you flip it, you get a bar that looks professionally made without any decorating skills required. The fruit and crumble are the top and they are beautiful every single time.
The cold fermentation is also doing serious work here. Twelve to 24 hours in the fridge gives the cookie dough and the crumble time to develop deeper, more complex flavor. It also makes the dough much easier to work with the next day and creates a more tender crumb in the final bar.
And the real win? You make the dough and crumble the night before. Assembly the next day is genuinely five minutes before it goes in the oven.
What Are Upside Down Sourdough Cookie Bars?
Upside down baking is a technique borrowed from upside down cakes, most famously pineapple upside down cake. You build the dessert in reverse order inside the pan: the toppings go in first, the batter or dough goes on top, and everything bakes together. When it comes out of the oven you flip it so the bottom becomes the top.
For these cookie bars, the layering order is crumble first, then compote, then cookie dough pressed over everything.
After baking and cooling, you flip the entire slab out of the pan onto a cutting board or serving board. The crumble and fruit are now on top, caramelized and beautiful.
The same method works across the entire upside down cookie series. I have used it with strawberry shortcake, apple pie, cherry pie, peach pie, lemon blueberry, s’mores, and more. The bar version is just that technique scaled up and simplified for serving a crowd.
Ingredients You’ll Need
There are four components to these bars: a cold fermented sourdough cookie base, a fermented brown sugar crumble, a fresh strawberry compote, and a blueberry compote. Everything for the cookie base and crumble gets made the night before and refrigerates overnight. The compotes come together on day two in about 15 minutes on the stove. Full measurements and instructions are in the recipe card below.
A couple of things worth noting before you start. The almond extract in the cookie base is optional, but it adds a really beautiful depth that plays well against the fruit. If you have a tree nut allergy, skip it entirely. The bars are excellent without it.
For the berries, fresh is always best but frozen works. Thaw completely and drain off the extra liquid before you start the compote. The cornstarch is what gives you that glossy, sliceable fruit layer, so do not skip it.
Tips for Success
The compote must be completely cold before you assemble. If you add warm compote into the pan and then press cold dough on top, the dough will start to soften and slide. Make the compotes the same night as the dough and crumble so everything is cold and ready to go at assembly time.
Use parchment with overhang on all four sides. This is the only way to get the slab out of the pan cleanly. Tuck the parchment under slightly at the corners so it stays in place when you press the dough in.
The piping bag trick makes assembly much faster. Dropping the compotes from spoons is messy and slow. Zip-lock bags with a small corner cut off give you control and speed. The whole compote layer takes under two minutes this way.
Do not overbake. The cookie layer should be golden and just set. It will look slightly under done in the very center when you pull it out, but it will continue setting as it cools. Overbaking makes the base dry and the crumble loses its texture.
Cool completely before flipping. Two hours minimum, and cold from the fridge is even better. The cornstarch in the compote needs time to firm up into that sliceable, gel-like layer. When it is fully set it will not be sticky to the touch and the layers will hold perfectly when you cut.
A sharp knife and confident cuts. Do not saw. Press straight down and pull the knife back up. Wipe between cuts. You will get clean, beautiful bars.
How to Store
Store leftover bars covered at room temperature for up to 2 days or refrigerated for up to 5 days. The cookie base stays soft and the compote layer holds its texture well refrigerated.
For longer storage, place individual bars on a parchment lined sheet and freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
More Upside Down Sourdough Cookie Recipes
If you love the upside down method, scroll through for more recipes
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes. Active starter gives you more fermentation benefits during the cold ferment, but discard works fine. If using discard, the fermentation flavor will be milder.
Do I have to ferment the dough overnight?
The overnight cold ferment is strongly recommended. It develops flavor, makes the dough much easier to handle the next day, and gives the crumble a more complex, toasty character. If you are in a hurry you can bake same day within 2 hours.
Can I use frozen berries?
Yes. Cook them from frozen. The compotes may need an extra minute or two on the stove to cook off the additional moisture.
Can I use just one berry instead of two?
Absolutely. A full double batch of the strawberry compote or a full double batch of the blueberry compote across the whole pan works beautifully. The two berry combination is just how I developed it for the 4th of July.
Why did my bars fall apart when I flipped them?
Almost always a cooling issue. The compote needs to be fully set before you flip. If the bars were still warm or even just cool at room temperature, the layers will not be firm enough to hold the flip.
Can I make these gluten free?
I have not tested a gluten free version of this specific bar. The compote and the overall assembly method would translate fine, but the cookie dough and crumble would need a tested gluten free flour substitute.
Can I skip the white chocolate drizzle?
Yes. It adds a beautiful finishing touch but the bars are complete without it. A dusting of powdered sugar is a simpler alternative.
Berry Shortcake Sourdough Cookie Bars
Berry Shortcake Sourdough Cookie Bars
Equipment
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- medium mixing bowl
- Stand mixer or hand mixer
- Food processor (optional, for crumble)
- Pastry cutter (if making crumble by hand)
- Medium saucepan (x2)
- Rolling Pin
- Zip-lock bags or piping bags
- Sharp knife
Ingredients
Sourdough Cookie Base
- 120 g active sourdough starter 1/2 cup
- 113 g unsalted butter softened (1/2 cup)
- 80 g powdered sugar 2/3 cup
- 67 g brown sugar 1/3 cup packed
- 50 g egg 1 large
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 270 g all-purpose flour 2 1/4 cups
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Fermented Crumble
- 90 g all-purpose flour 3/4 cup
- 60 g brown sugar 1/3 cup packed
- 30 g active sourdough starter 2 tablespoons
- 45 g cold unsalted butter cubed (3 tablespoons)
- 25 g powdered sugar 3 tablespoons
- 5 g vanilla extract 1 teaspoon
- Pinch of salt
Strawberry Compote
- 155 g fresh/frozen strawberries hulled and sliced (approx 1 cup)
- 15 g granulated sugar 1 tablespoon
- 10 g cornstarch 1 tablespoon plus 1/2 teaspoon
- 1.5 teaspoons fresh lemon juice
Blueberry Compote
- 140 g fresh/frozen blueberries 1 cup
- 20 g granulated sugar 1 tablespoon plus 2 teaspoons
- 8 g cornstarch 1 tablespoon
- 5 g fresh lemon juice 1 teaspoon
- Pinch of lemon zest optional
Optional Finish
- White chocolate for drizzle
Instructions
Make the Cookie Dough
- In a large bowl, cream softened butter, powdered sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
- Add egg, vanilla extract, and almond extract if using. Mix until well combined.
- Add sourdough starter and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn dough out onto plastic wrap and shape into a flat square. Wrap tightly and refrigerate for 12 to 24 hours.
Make the Fermented Crumble (Food Processor Method)
- Add flour, brown sugar, powdered sugar, and salt to the food processor. Pulse 3 to 4 times to combine.
- Add cold cubed butter and pulse 10 to 15 times in short bursts until the mixture resembles coarse crumbs.
- Add sourdough starter and vanilla. Pulse until the mixture just holds together when squeezed but breaks apart easily. You are looking for a brown sugar type texture. Do not overmix.
- Cover and refrigerate alongside the cookie dough for 12 to 24 hours.
Make the Fermented Crumble (Hand Method)
- In a medium bowl, combine flour, brown sugar, powdered sugar, and salt.
- Add cold cubed butter and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add sourdough starter and vanilla and mix gently until just combined and the mixture holds when squeezed.
- Cover and refrigerate for 12 to 24 hours.
Make the Strawberry Compote
- In a medium saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring gently, for 5 to 7 minutes until the mixture thickens and becomes glossy. Strawberries should hold their shape but be coated in a thick, glossy syrup similar to jam.
- Remove from heat, transfer to a clean dish, and cool completely. To speed this up, refrigerate until cold.
Make the Blueberry Compote
- In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest if using.
- Cook over medium heat, stirring gently, for 8 to 10 minutes until blueberries begin to burst. Continue cooking for 2 to 3 more minutes until the mixture thickens and becomes glossy.
- Remove from heat, transfer to a clean dish, and cool completely. The compote will look more liquid when warm but sets beautifully as it cools.
Assemble
- Preheat oven to 350 degrees F. Line a 9×13 inch pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment.
- Break up the chilled crumble with your fingers and sprinkle it evenly across the bottom of the prepared pan.
- Transfer both cooled compotes to zip lock bags with a small corner cut off, or to piping bags. Pipe or drop teaspoon sized portions of both compotes over the crumble, distributing them evenly across the entire pan.
- On a well-floured surface, roll the chilled cookie dough into a 9×13 inch rectangle.
- Lay the dough into the pan over the compote and crumble and press it into an even layer, covering everything completely.
Bake and Flip
- Bake for 30 to 35 minutes until the cookie layer is golden brown and set. The center should spring back lightly when touched.
- Remove from oven and cool completely in the pan, at least 2 hours. Do not rush this step.
- Once completely cool, use the parchment overhang to lift the slab from the pan. Place a large cutting board or flat serving board over the top and quickly flip so the crumble and fruit side faces up. Carefully peel away the parchment.
- If adding white chocolate drizzle, melt white chocolate with 1 to 2 teaspoons coconut oil in a microwave, stirring every 20 seconds, until smooth. Drizzle over the slab and allow to set completely.
- Cut into bars using a sharp knife with confident, decisive cuts. Wipe the knife between cuts for clean edges.
Notes
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