Peach Cobbler Bars


I happen to have a special place in my heart for dessert items made in bar form. Of course I love brownies and blondies, desserts that come in bar form by nature. But I also love taking classic desserts and transforming them into easy-to-bake, portable, adorable bars.  I almost always do it with cheesecake. I had never thought to do it with cobbler until I saw it on Alison’s blog, Ingredient, Inc. Immediately I saved this recipe to my favorites since peaches are so beautiful right now and lure you into buying them with their sweet aroma alone. I made a few changes (lowering the sugar amount and substituting whole-wheat flour for some of the all-purpose flour) to create a somewhat less guilty but still tasty indulgence.

Recipe Rundown
Taste: Fruity, fresh, sweet, warm.
Texture: The soft peaches are surrounded by a gooey filling while the crust and topping are crumbly and crunchy. 
Ease: There is only one dough that is used for both the bottom crust and crumbly topping. Simple ingredients.  
Appearance: Oh so colorful and scrumptious.

Pros: These bars smell better than any candle while baking. Plus I substituted some whole-wheat flour so they wouldn’t be totally indulgent.
Cons: Not one that I could think of.
Would I make this again? Yes.

Peach Cobbler Bars
Makes 9 large bars
Adapted from Ingredients, Inc.

  • 1/2 cup light brown sugar, divided
  • 1/2 cup all-purpose flour
  • 1 cup whole-wheat pastry flour (or whole-wheat flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 1/2 cup (1 stick, 8 tablespoons) unsalted butter, cold
  • 1 egg, lightly beaten
  • 4 medium peaches, peeled, pitted, and chopped
  • 1 tablespoon all-purpose flour

Preheat oven to 400 degrees. Spray an 8×8-inch baking dish with non-stick spray.

In a medium bowl combine 1/4 cup brown sugar, all-purpose flour, whole-wheat pastry flour, baking powder, cinnamon, and lemon zest. Cut in butter using a pastry blender or fork until the butter is the size of peas and the mixture resembles coarse meal. Add the egg and mix just until blended and moistened. Press two-thirds of dough into prepared pan, reserving remaining dough, and bake for 5 minutes. Let cool 10 minutes. Reduce oven temperature to 375 degrees.

In another medium bowl combine 1/4 cup brown sugar, chopped peaches, and 1 tablespoon flour. Pour peach mixture evenly over cooled crust. Crumble reserved dough mixture over peaches. Bake for 30 minutes, or until top is lightly browned. Cool before cutting into 9 large squares.

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13 Responses to “Peach Cobbler Bars”

  1. #
    Linds@TheLeanGrnBean — August 22, 2011 at 12:12 pm

    looks like perfect way to use up peaches that are in season right now! i'm always partial to bars over cookies!

  2. #
    Maris — August 22, 2011 at 1:27 pm

    They look wonderful! Peaches have been so delicious this summer and this is another fabulous way to enjoy them

  3. #
    orla@premiumbutcher — August 22, 2011 at 1:52 pm

    Ohh they look delicious!! A lovely summer dish!

  4. #
    Maria — August 22, 2011 at 2:11 pm

    Peaches are so good right now! Love the bars!

  5. #
    jgallardo91 — August 22, 2011 at 2:44 pm

    This will be something for me to try to tackle next weekend!

  6. #
    BarefeetintheKitchen — August 22, 2011 at 4:16 pm

    Great idea! I love bars and find myself converting many recipes into bar form as well. Lovely photo too.

  7. #
    Lauren @ KeepItSweet — August 22, 2011 at 5:00 pm

    I also love dessert bars, and these look especially delicious!

  8. #
    Alison Lewis — August 22, 2011 at 6:54 pm

    These look great. Thank you for mentioning me and my site!

  9. #
    Melanie Klassen — August 22, 2011 at 9:52 pm

    Yum! These look great & I've been looking for a bar recipe to make with peaches. Love the blue baking dish too. Thanx!

  10. #
    Laura — August 23, 2011 at 12:30 am

    Has anyone tried to wrap and ship these, or have any ideas of how to go about it? Thanks!

  11. #
    Lindsay — August 24, 2011 at 3:38 pm

    Yum yum! These look absolutely fabulous. I'm excited to make these!

  12. #
    Amanda — August 26, 2011 at 8:26 pm

    Thank you for the idea. I can't wait to make these..

  13. #
    LaurenP — August 16, 2013 at 7:53 am

    Thanks for the recipe! I made it with a blend of pluots and cherries. I subbed cornmeal for the AP flour, added some dried thyme to the fruit, and instead of 1 tsp cinnamon I used heaping 1/4 tsp each of cinnamon, cardamom, and nutmeg. Great with ice cream and/or whipped cream.

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