This recipe is for peach cobbler bars. They have a cinnamon cookie crust, a gooey, sweet, cinnamon peach filling and a thick crumble topping. They are super delicious and really easy to make!
Why You'll Love These Peach Cobbler Bars
- They are super easy to make- they take 20 minutes or under to prepare (more time for baking)
- They have a lot of crumble topping, YUM!
- They have gooey, sweet peach layer
If you're looking for other peach or cobbler recipes check out my peaches and cream layer cake, triple berry cobbler bars, peach vanilla bean galette, peach cobbler or blueberry cobbler.
Ingredients for These Peach Cobbler Bars
- Peaches- fresh peaches, not canned, are used to make the juicy peach layer
- Flour- all purpose flour is used to make the crust and crumble layers
- Sugar- granulated white sugar and brown sugar are used to sweeten these cobbler bars
- Cinnamon- pairs so nicely with the flavor of the peaches and brings "warmth" to these cobbler bars
- Butter- make sure it's unsalted and softened to room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor
- Cornstarch- thickens the peach layer, not an optional ingredient, without it the cobbler bars will not bake properly
- Salt- brings out all the flavors in these bars
- Powdered sugar- used to make an optional glaze for the cobbler bars
Step by Step Instructions
STEP ONE: Make the crust by creaming butter, granulated sugar, brown sugar and vanilla together. Then add in the flour, cinnamon and salt and combine. Press the dough together on the bottom of a parchment paper lined 8 x 8" metal pan until it is packed in tightly and evenly.
STEP TWO: Slice and chop peaches into ½ inch pieces and add them to a bowl. Sprinkle sugar, vanilla, cinnamon and cornstarch on top and gently stir to evenly coat the peaches.
STEP THREE: Make the crumble topping by creaming butter, granulated sugar and brown sugar together. Add in flour, cinnamon and salt and combine until it clumps together and forms medium sized crumbles.
STEP FOUR: Add the peaches on top of the prepared crust. Then sprinkle the crumble over the peaches.
STEP FIVE: Bake the cobbler bars for 50 minutes and then cover with aluminum foil and bake for another 30 minutes. Then let the cobbler bars cool completely, for at least four hours, before cutting them.
STEP SIX: Mix together powdered sugar and water to make a glaze. Drizzle the glaze over the bars and let it set. Then slice into 16 squares and serve!
See recipe for complete measurements.
FAQs
Can I use canned peaches? No, this recipe was tested only using fresh peaches and I don't think canned peaches would bake the same.
Can this be made gluten free? I have had someone in the past make another cobbler bar recipe like this gluten free, so I would say yes by swapping flour for a 1:1 gluten free flour. However, I have not personally tested this as my area of expertise is traditional baking.
Can I use another kind of fruit? Check out my triple berry cobbler bar recipe for another fruit option!
Pro Tips
Use a ¼ measuring cup to press the crumb crust together, it makes it so much easier.
The bars need to be covered after 50 minutes of baking or they will get too browned on top.
Storing
Store left over cobbler bars in an airtight container in the fridge for up to three days. They are best served the same day of baking as the top tends to get soggy after a day or so from the juicy peaches.
If you make these cobbler bars please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
Peach Cobbler Bars
Ingredients
For the Crust
- ¼ cup + 2 tablespoon unsalted butter, softened
- ¼ cup + 2 tablespoon granulated white sugar
- 2 tablespoon brown sugar
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
For the Peach Filling
- 4 cups sliced and chopped peaches
- ¼ cup + 2 tablespoon cornstarch
- ½ cup granulated white sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla
For the Crumble Topping
- ¼ cup unsalted butter, softened
- ¼ cup granulated white sugar
- 2 tablespoon brown sugar
- ½ cup + 2 tablespoon all purpose flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
For the Glaze (Optional)
- ¼ cup powdered sugar
- 1 ½ teaspoon water
Instructions
For the Crust
- Preheat oven to 375 degrees.
- Line an 8 x 8" metal baking pan with parchment paper and set aside.
- In a medium sized bowl cream ¼ cup + 2 tablespoon of softened unsalted butter, ¼ cup + 2 tablespoon of granulated white sugar, 2 tablespoon brown sugar and 1 teaspoon vanilla for about three minutes.
- Add in 1 cup of all purpose flour, ½ teaspoon cinnamon and ½ teaspoon of salt and mix well. The consistency will be dry.
- To form the crust, press the dough together on the bottom of the prepared pan until it is packed in tightly and evenly.
For the Peach Filling
- Next make the peach filling by adding 4 cups of sliced and chopped peaches to a bowl. (They should be in about ½ inch pieces.)
- Sprinkle in ½ cup of granulated white sugar, ¼ cup + 2 tablespoon of cornstarch, 1 teaspoon of vanilla and 1 ½ teaspoon of cinnamon. Gently coat the peaches. Let them sit for around 10 minutes.
- Pour the peach filling into the pan.
For the Crumble Topping
- Mix ¼ cup of softened unsalted butter, ¼ cup of granulated white sugar and 2 tablespoon of brown sugar together.
- Then add in ½ cup + 2 tablespoon of all purpose flour, ¼ teaspoon of salt and ½ teaspoon of cinnamon until it clumps together and forms medium sized crumbles.
- Sprinkle the crumble topping evenly over the rest of the cobbler.
Baking & Serving the Cobbler Bars
- Bake the cobbler for 50 minutes uncovered. After 50 minutes cover with aluminum foil and bake for another 30 minutes.
- Let the cobbler bars cool completely, for at least four hours.
- Make a simple glaze by combining ¼ cup of powdered sugar and 1 ½ teaspoon of water together. Drizzle over the bars and let it set.
- Cut the cobbler into 16 bars and enjoy!
Can I use fresh frozen peaches?
Yes I think that could work, though I have not tested the recipe using frozen peaches. I would let them thaw and then strain any excess juice before proceeding with the recipe.