Peach Cobbler Bars

Peach Cobbler Bars

Well, it is peach season, and I live in Georgia.  That is my excuse for all the peach recipes.  These peach cobbler bars are my favorite though.  And, I am going to be honest here, I am not really a big peach fan.  Well, I kind of am, but I don’t usually like them the way everyone else does.  I mean peach wine slushies,  peach barbecue sauce, and fresh peaches – YES, but peach cobbler has never been my favorite.  Around here, peach cobbler is THE summer dessert.  It is always on Steve’s must make for summer list.  But, these Peach Cobbler Bars have changed my mind!  Oh my goodness, if you even remotely like peaches, or cobbler, or crumb bars, or crumbles, or crisps, or… dessert, then you just have to try these.  I’m not sure I shouldn’t have called these one of those other things, but since my intent was to replace the usual peach cobbler with them, peach cobbler bars it is.

Peach Cobbler Bars

They are especially good when they are still warm.  I know this because I broke the cardinal rule of bar photography, and cut them before they were completely cool.  I knew I needed to take the photos before the sun went down, and we had obedience class for this dog,


our fabulous eight month old sheltie, and I knew it would be too dark when we got home.  But, they cut really well even warm.  You could also dip it with a spoon like cobbler, and maybe top it with ice cream…

Ok, about the recipe.  This is the best part.  You don’t even need a mixer.  This is super simple.  You should probably use a pastry cutter to cut in the butter, but I just used a fork.  I have a pastry cutter, but it is just one of those things I didn’t grow up using, so I rarely do.

Peach Cobbler Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • 2 sticks unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup oats
  • 1 cups sugar
  • 4 large peaches, peeled and chopped into small pieces
  • the juice of one lemon to squeeze over the peaches as you cut them to prevent browning.
  • ¼ cup sugar
  • ⅓ cup cornstarch
  1. Preheat oven to 350 degrees.
  2. Line an 8" x 8" or 9" x 9" square baking pan with foil.
  3. Brush with a little of the melted butter
  4. Stir together flour, oats and 1 cup sugar.
  5. Pour remaining melted butter over flour mixture and cut in with a pastry cutter or a fork until mixture resembles coarse meal.
  6. Press approximately half of the mixture into the bottom of the baking pan.
  7. Stir together peaches, lemon juice, sugar, and cornstarch until all is moistened. Note: You should stir the lemon juice in to the peaches as you cut them to prevent browning.
  8. Spread peaches evenly over the pressed in crust.
  9. Sprinkle the remaining flour mixture over the peaches.
  10. Bake for approximately 50 minutes or until top is golden brown.




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    • says

      I peeled them. I will add that to the recipe. I don’t even think of eating them unpeeled as they are kind of fuzzy, but the peel is definitely edible, and I don’t see why you couldn’t leave the peel on. Not sure how it would taste, but it is doable.

  1. Sara says

    Made them tonight just because I picked up some giant ripe peaches at the farmer’s market! I added a touch of cinnamon to the peaches and to the topping — cinnamon goes so well with peaches.

    • says

      Cinnamon is a great idea! I almost added some of the cinnamon basil that I am growing, but decided that I just wanted plain peaches that day. There are lots of things you could add depending on your mood.

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