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Easy Peach Cobbler Bars for Labor Day Dessert

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These easy peach cobbler bars feature a buttery shortbread crust, a thick layer of cinnamon-spiced peaches, and a crumbly oat topping. They are sturdy, portable, and perfect for summer gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Press evenly into the prepared dish. Bake for 15 minutes until edges are just golden. Set aside to cool slightly.
  3. Prepare the peaches: In a medium bowl, toss sliced peaches with 1/4 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Let sit for a few minutes.
  4. Make the crumb topping: In another medium bowl, stir together 1 cup flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Pour in 1/2 cup melted butter and stir with a fork until clumps form.
  5. Assemble the bars: Spread the peach mixture evenly over the pre-baked crust. Sprinkle the crumb topping evenly over the peaches without pressing down.
  6. Bake for 40-45 minutes until the topping is deep golden brown and the filling is bubbly around the edges. If browning too quickly, tent with foil for the last 10 minutes.
  7. Cool completely in the pan on a wire rack for at least 2 hours. For cleanest cuts, refrigerate for 30 minutes after cooling.
  8. Use the parchment overhang to lift the bars out. Slice into squares (12-16 bars).

Notes

For the best texture, use cold butter for the crust and let the bars cool completely before cutting. If using frozen peaches, thaw and drain them first. For extra crunch, add 1/4 cup sliced almonds to the crumb topping. The bars can be assembled and refrigerated unbaked for up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: peach cobbler bars, easy peach dessert, Labor Day dessert, summer dessert, peach bars, crumb bars

Find it online: https://platebelle.com/easy-peach-cobbler-bars-for-labor-day-dessert/