Peach Cobbler Bars

Not only do they smell better than most candles while baking, but Peach Cobbler Bars are also fresh, warm, and deliciously sweet!

Peach Cobbler Bars

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

Yield: Makes 9 large bars

Cook Time: 35 minutes

Total Time: 1 hour


  • 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 8x8-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.

Adapted from Ingredients, Inc.


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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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