Peach Cobbler Bars
Peach cobbler bars with a cinnamon cookie crust, a gooey, sweet, cinnamon peach filling and a thick crumble topping.
Servings: 16 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!