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Peach Cobbler Bars

This recipe for peach cobbler bars is perfect for fall. A cookie base, peach filling, and delicious crumble are baked to perfection.

I seriously love peaches. So much that occasionally I purchase way too many and am scrambling to find something to do with them before they go bad. Around that time I use my tutorial for freezing peaches, make a smoothie OR make these insanely delicious bars.

I love this recipe for so many reasons. Above all, it is SO GOOD. It also happens to be incredibly simple. The cookie base and crumbled topping is one in the same. Which means you make one batter instead of two which cuts down on your prep work! Double win.

Ingredients for Peach Crumb Bars:

The ingredient list for this recipe includes pantry staples, or items that are commonly found in the pantry, and fresh peaches. Be sure to pick the very best ripe fruit. Slightly over ripe will work too, just be sure to avoid fruit that is not quite ripe.

  • Lemon – This is KEY to adding a tiny bit of citrus freshness and also helps to keep the sliced peaches from browning.
  • Peaches- Peeled and sliced. I have a GREAT tutorial on how to easily peel peaches.
  • Cornstarch- a thickening agent.
  • Cinnamon- Because cobbler isn’t cobbler without cinnamon.
  • All-purpose Flour, Sugar, Baking powder, Salt, egg and Butter- For the base and crumble.

How to tell when a peach is ripe:

I mention above that using ripe fruit is key to this recipe, but how do you know when a peach is ripe? The secret is in the squeeze. Er, gentle press.

  • If you peach feels firm- this indicates to fruit was picked too soon and is not ripe.
  • A little less firm, but still harder- I like to think of this to be like squeezing a tennis ball. This means your peach still needs a day or two.
  • A little give- This is where you want the peach to be. A little give, but not mush. THIS is the peach for this recipe. It also happens to be when they are at their best flavor for eating.
  • Slightly mush- Don’t fret. This means they are super ripe and are amazing in smoothies!

How to make peach cobbler bars:

  1. Place the peach slices in a medium bowl. Add the lemon juice, cornstarch, 1/4 cup of sugar and cinnamon. Gently toss to coat. Set aside.
  2. Preheat the oven to 375 degrees. Lightly mist an 8×8 inch pan with cooking spray or line with parchment. Set aside.
  3. In a clean medium mixing bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, lemon zest, and egg.
  4. Cut in the butter using a pastry cutter, or two knives, until the butter resembles coarse crumbs (peas sized).
  5. Pour half of the crumble mixture into the prepared 8 inch pan. Use the bottom of a measuring cup to firmly press into the bottom of the pan.
  6. Using a slotted spoon, scoop the peaches and spread evenly over the mixture, trying to leave off any juices that may have formed in the bowl.
  7. Sprinkle the remaining crumb mixture over the top of the peach layer.
  8. Bake 40 to 45 minutes, or until just lightly browned. Serve immediately or keep stored in an air tight container.
  9. To reheat, place one bar on a microwave safe plate. Heat 20 to 30 seconds on low power.

Helpful tools for this recipe:

I tried to be as detailed as possible in the instructions, and I mention a few items that are extremely helpful. These are not necessary, but could come in handy for more than just this recipe!

  • 8×8 inch pan– I have this pan and can’t tell you enough good things. It comes with a lid that snaps right onto it, which means I do not have to transfer the food into a storage container!
  • Mixing bowls– I have this set and LOVE that it is “nesting.” It takes up way less room in my cupboard.
  • Parchment– Not something that is absolutely necessary, but makes removing the bars a snap!
  • Pastry cutter– I JUST got this one and am in love. I use it for crumbles, pie crust, biscuits, and scones!

I earn a small commission from items purchased through the links above. This helps me keep my recipes free for you. I only share products I use in my own kitchen and love.

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Peach Cobbler Bars

Peach Cobbler Bars

Yield: 9 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This recipe for peach cobbler bars is perfect for fall. A cookie base, peach filling, and delicious crumble are baked to perfection.

Ingredients

  • 2-1/2 cups peaches, peeled and sliced
  • 3/4 cup sugar, divided
  • 1/4 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1/8 teaspoon cinnamon
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of half a lemon
  • 1 egg
  • 1 stick (8 tablespoons) cold butter

Instructions

1. Place the peach slices in a medium bowl. Add the lemon juice, cornstarch, 1/4 cup of sugar and cinnamon. Gently toss to coat. Set aside.

2. Preheat the oven to 375 degrees. Lightly mist an 8×8 inch pan with cooking spray or line with parchment. Set aside.

3. In a clean medium mixing bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, lemon zest, and egg.

4. Cut in the butter using a pastry cutter, or two knives, until the butter resembles coarse crumbs (peas sized).

5. Pour half of the crumble mixture into the prepared 8 inch pan. Use the bottom of a measuring cup to firmly press into the bottom of the pan.

6. Using a slotted spoon, scoop the peaches and spread evenly over the mixture, trying to leave off any juices that may have formed in the bowl.

7. Sprinkle the remaining crumb mixture over the top of the peach layer.

8. Bake 40 to 45 minutes, or until just lightly browned. Serve immediately or keep stored in an air tight container.

Notes

To reheat, place one bar on a microwave safe plate. Heat 20 to 30 seconds on low power.

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Nutrition Information:
Yield: 9 Serving Size: 1 bar
Amount Per Serving: Calories: 202Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 105mgCarbohydrates: 42gFiber: 1gSugar: 20gProtein: 4g
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Dinah S.

Sunday 12th of July 2015

Can u use canned peach? If so, do you change any ingridients?

Jesseca

Tuesday 14th of July 2015

I've never tried them with canned peaches. I think frozen peaches might work. I would just make sure to thaw and drain them first.

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