These Peach Cobbler Bars are the perfect way to enjoy a classic Southern dessert in a portable, crowd-pleasing form. Fresh, juicy peaches are tossed with warm spices, lemon, and almond extract, then layered between a buttery, crumbly crust and topping. With a hint of oats for texture and a golden finish, these easy-to-make bars are ideal for summer gatherings, picnics, or a sweet seasonal snack.
Peach Cobbler Bars
Makes 12
Ingredients
- 2½ cups all-purpose flour
- 1½ cups sugar, divided
- ½ cup old-fashioned oats
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- ¼ teaspoon plus ⅛ teaspoon kosher salt, divided
- 1 cup cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon almond extract
- 8 cups chopped fresh peaches (about 6 large peaches)
Instructions
- Preheat oven to 375°. Line a 13x9-inch baking pan with a double layer of parchment paper, letting excess extend over sides of pan.
- In a medium bowl, stir together flour, 1 cup sugar, oats, lemon zest, baking powder, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter and egg until mixture is crumbly. Pat 4 cups dough into bottom of prepared pan. Reserve remaining dough.
- In a large bowl, stir together cornstarch, lemon juice, cinnamon, nutmeg, almond extract, remaining ½ cup sugar, and remaining ⅛ teaspoon salt. Add peaches; toss well. Gently spread mixture onto prepared crust. Crumble remaining dough on top.
- Bake until top is lightly browned and filling begins to bubble around edges, about 1 hour and 5 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning. Let cool completely in pan on a wire rack, or refrigerate overnight, if desired. Run a knife between parchment and pan, and using excess parchment as handles, remove from pan, and cut into bars.
