Description

These easy peach cobbler bars feature a buttery shortbread crust, sweet cinnamon-spiced peach filling, and a golden crumbly topping. They capture all the deliciousness of traditional peach cobbler in a convenient, portable bar format that’s perfect for summer gatherings. Use fresh or frozen peaches for a dessert that tastes like sunshine in every bite.

Ingredients

Scale

For the Crust:

2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
¼ teaspoon salt
¾ cup (1½ sticks/170g) unsalted butter, cold and cubed

For the Peach Filling:

4 cups diced peaches (about 4–5 medium peaches, or frozen)
½ cup (100g) granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Crumble Topping:

1 cup (120g) all-purpose flour
½ cup (100g) packed brown sugar
½ cup (45g) old-fashioned oats (optional but recommended)
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick/113g) unsalted butter, cold and cubed

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Instructions

Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Spray lightly with cooking spray or grease with butter.
Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The mixture should hold together when pressed.
Press and pre-bake: Press the crust mixture firmly and evenly into the bottom of the prepared pan, creating a compact layer. Use your hands or the bottom of a measuring cup to pack it down well. Bake for 15 minutes until the edges just begin to turn lightly golden. Remove from oven and set aside.
Prepare peach filling: While the crust bakes, make the filling. If using fresh peaches, peel and dice them into ½-inch pieces. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt. Toss gently until peaches are evenly coated and the cornstarch is dissolved.
Make crumble topping: In a medium bowl, whisk together flour, brown sugar, oats (if using), cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture forms crumbles ranging from pea-sized to larger chunks. Some larger pieces are good—they create a nice texture contrast.
Assemble: Pour the peach filling evenly over the pre-baked crust, spreading it into an even layer with a spatula. Sprinkle the crumble topping evenly over the peaches, covering completely. It’s okay to have some larger clumps—this creates appealing texture.
Bake: Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top is browning too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.
Cool completely: Remove from the oven and place on a cooling rack. Let cool to room temperature in the pan, about 2 hours. This cooling time is crucial for the filling to set properly. For cleanest cuts, refrigerate for 1 hour after cooling to room temperature.
Cut and serve: Use the parchment paper overhang to lift the entire batch onto a cutting board. Cut into 16 squares (4 rows by 4 rows) using a sharp knife, wiping clean between cuts. Serve at room temperature or slightly warm, with vanilla ice cream if desired.

Notes

Fresh peaches should be ripe but still slightly firm. Overly ripe peaches create too much liquid.
If using frozen peaches, do not thaw—use them frozen and add 2-3 extra minutes to baking time.
The filling will seem loose when you remove it from the oven but will firm up as it cools.
For extra peachy flavor, add ¼ teaspoon almond extract to the filling.
Store leftovers covered in the refrigerator, but bring to room temperature for 20 minutes before serving for best texture.
These taste even better the next day once the flavors have melded together.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 285
Sugar: 22g
Sodium: 95mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 38mg