Peach Cobbler Bars

5 from 25 votes

Peach Cobbler Bars

Peach Bars are a fun way to enjoy summer peaches! A thick & chewy cinnamon oat cookie mixture doubles as the crust and topping for these bars. They're stuffed full of juicy peach filling, and finished off with a simple glaze. These little bites of peach heaven are irresistible!

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: Dessert

Keyword: Dessert Bars, peach bars, peach recipes, Potluck recipes

Servings: to 18 bars

Author: Stephanie Simmons

Ingredients

For the Peach Filling

2 large ripe peaches, diced About 2 cups, 12.5 ounces, or 325 grams
3 tbsp light brown sugar, packed 73 grams
1/4 tsp cinnamon You can add a pinch more, to taste
pinch of nutmeg
1/2 tsp lemon juice
1 and 1/2 tsp corn starch
1 and 1/2 tsp water
1/2 tsp vanilla extract

For the Bars:

3/4 cup salted butter, melted 170 grams
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 grams
1 cup whole rolled oats 100 grams
3/4 cup light brown sugar, packed 165 grams
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 and 1/4 cups of the above peach filling The entire batch of peach filling should yield 1 and 1/4 cups, but measure it just to be safe - your peaches may have been larger than mine.

For the Glaze:

1/2 cup powdered sugar 58 grams
1 tbsp water or any type of milk
1/2 tsp vanilla extract
pinch of cinnamon, to taste

US Customary - Metric

Instructions

Prep: Spray a 9x9 pan with nonstick spray and line with parchment paper for easy removal later.
Make the Peach Filling: Add diced peaches, sugar, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 4-6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for about 1 minute, then remove from the heat immediately and stir in the vanilla. The juices should be very thick. Taste and see if it needs an extra tbsp of sugar or so - if your peaches aren't super flavorful, you may want to stir in this extra bit.
Transfer filling to a medium bowl to cool completely in the fridge.
Make-Ahead Tip: This can be done up to 2 days ahead. Store in a jar in the fridge.
2 large ripe peaches, diced, 3 tbsp light brown sugar, packed, 1/4 tsp cinnamon, pinch of nutmeg, 1/2 tsp lemon juice, 1 and 1/2 tsp corn starch, 1 and 1/2 tsp water, 1/2 tsp vanilla extract
Make the Bars: Preheat your oven to 350℉. Melt the butter in a medium bowl. Stir in the remaining bar ingredients. Reserve 1 cup of the mixture for the topping. Press the rest into your prepared pan. Bake for 10 minutes.
Evenly spread the cooled peach filling over the crust. Sprinkle (or press small clumps flat in your hand to dot over the top of the bars) the reserved crumble mixture over the top of the peaches. Return to the oven and bake for 28 to 33 minutes – the topping will be golden brown and the bars will only have a slight jiggle when you move the pan. Let the bars cool to room temperature, then refrigerate for at least 2 hours before adding the glaze and slicing.
3/4 cup salted butter, melted, 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1 cup whole rolled oats, 3/4 cup light brown sugar, packed, 3/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, 1 and 1/4 cups of the above peach filling
Glaze: If using, whisk together all glaze ingredients, and adjust to a thinner or thicker consistency as desired, by adding a splash more milk or a spoonful more powdered sugar.
1/2 cup powdered sugar , 1 tbsp water , 1/2 tsp vanilla extract , pinch of cinnamon, to taste
Serve + Store: Slice bars and enjoy! Store bars in an airtight container in the fridge for 2-3 days. The fresh fruit filling means they do need to be refrigerated.

Nutrition