Peach Cobbler Bars
All the flavor of peach cobbler, baked into a much easier to handle bar on a shortbread crust.
Equipment
- Vegetable Peeler
- Mixing Bowls
- 9x9" Baking Dish
- Pastry Cutter
Ingredients
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
Instructions
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.