Peach Cobbler is a delicious summer treat, but it’s also a dessert you enjoy at home, with friends, with a spoon or a fork on a plate or from a bowl, maybe with some ice cream. It’s a bit messy, that is to say, and I like a lot of my treats to be more portable or enjoyable around a campfire or on the go.
So, I decided to make this; a peach cobbler bar. It’s basically the same as a peach cobbler, but not quite as liquidy, and the bottom crust of shortbread gives it a firmer platform to hold and lift and bite and enjoy.
So, if you want the flavors and spices of peach cobbler, but you want something you can pick up and eat without getting your hands messy, this is a great option.
One of the coolest parts of this recipe is that the crumble on the top is the same as the shortbread on the bottom, just crumbled up. You only have two parts of the recipe to make, not three. It’s convenient!
Peach Cobbler Bars
- Vegetable Peeler
- Mixing Bowls
- 9×9" Baking Dish
- Pastry Cutter
For the Crust and Topping
- ½ Cup Sugar
- 1½ Cup Flour
- ½ Tsp Baking Powder
- ½ Tsp Cinnamon
- ½ Cup Butter Chilled and cubed
- 1 Egg Lightly beaten
For the Peach Filling
- 3 Cups Peaches Peeled and largely diced, 3-4 peaches usually
- ¼ Cup Sugar
- ½ Tbsp Cornstarch
- ½ Tsp Cinnamon
- ½ Tsp Lemon Juice
Make the Crust and Topping
- Prepare your baking dish by lightly greasing it. Optionally, add a sheet of parchment paper for easy removal. Preheat oven to 350℉.
- In a mixing bowl, combine the sugar, flour, baking powder, and cinnamon.
- Using a pastry cutter, cut in the butter, working the mixture until it looks like coarse sand.
- Add the egg into the mixture and mix until it starts to hold together, but still crumbles.
- Divide this dough in half, reserving half. Take the remaining half and press it into the bottom of the baking dish, to form a solid layer.
Make the Peach Filling
- Peel and dice your peaches. Firmer peaches are easier to peel, and peeling is optional but recommended for texture.
- Mix the sugar, corn starch, and cinnamon in another mixing bowl.
- Add the peaches and toss to combine. Then, add the lemon and toss to coat.
- Pour this mixture over the crust in the baking dish.
- Use your hands to squeeze together the remaining dough mixture into larger crumbles and clumps, and sprinkle these over the top of the peach layer.
- Bake your bars for 45-50 minutes, until it starts to brown and turn lightly golden.
- Remove from the oven and let cool, then put in the fridge to chill until it sets.
- Optionally, you can make a quick icing to drizzle over the top.