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Easy Brown Sugar Peach Cobbler Bars: Best Summer Dessert

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These handheld peach cobbler bars feature a buttery shortbread crust, a jammy brown sugar peach filling, and a crumbly oat streusel topping. Perfect for picnics, barbecues, or a no-fuss summer dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup (170g) cold unsalted butter, cubed
  • 4 medium peaches (about 1.5 pounds or 680g), peeled and sliced into 1/4-inch wedges
  • 1/4 cup (50g) packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (45g) rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed sides with butter or cooking spray.
  2. Make the crust: In a large bowl, whisk together 2 cups flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Add 3/4 cup cold cubed butter. Use a pastry cutter or fingertips to work the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces. Press evenly into the prepared pan. Bake for 15 minutes until edges are just golden and surface looks dry. Set aside to cool slightly.
  3. Prepare the peaches: In a medium bowl, gently toss peach slices with 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon. Let sit for 5 minutes.
  4. Make the streusel topping: In the same bowl used for the crust, combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/4 teaspoon salt. Drizzle in 1/2 cup melted butter and 1 teaspoon vanilla extract. Stir with a fork until clumps form.
  5. Assemble the bars: Spread the peach mixture evenly over the pre-baked crust, including all juices. Sprinkle the streusel topping evenly over the peaches, pressing gently to adhere.
  6. Bake on the middle rack for 35-40 minutes, rotating halfway through, until streusel is deep golden brown and peach juices are bubbling at the edges. If browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool completely on a wire rack for at least 2 hours. For clean slices, refrigerate for an additional 30 minutes. Use parchment slings to lift the block out of the pan, then slice into 12 even bars.

Notes

Don’t overwork the crust dough; visible butter pieces create flakiness. Use ripe but firm peaches. Let bars cool completely before slicing to avoid sogginess. For crispier edges, use a metal pan. Bars taste even better on day two.

Nutrition

Keywords: peach cobbler bars, brown sugar peach bars, summer dessert, handheld dessert, peach dessert, easy peach recipe

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