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Perfect Brown Sugar Peach Cobbler Bars: Easy Summer Dessert

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These Perfect Brown Sugar Peach Cobbler Bars are the ultimate summer dessert, featuring a buttery shortbread crust, a gooey sweet-tart peach filling, and a crumbly oat topping. They’re quick, easy, and perfect for potlucks and block parties.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter, cold and cubed
  • 1 cup old-fashioned rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 4 cups peeled and sliced fresh peaches (about 4–5 medium peaches)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with a long sheet of parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment paper with a little butter or non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, packed brown sugar, old-fashioned oats, baking powder, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  3. In a small bowl, lightly beat the egg. Pour it over the flour mixture and stir with a fork until the dough just starts to come together. Set aside about 1 ½ cups of this mixture for the topping.
  4. Transfer the remaining crust mixture into your prepared pan. Press it down firmly and evenly into the bottom of the pan. Bake the crust for 15-18 minutes, or until it is just lightly golden around the edges. Set it aside to cool slightly while you prepare the filling.
  5. In a medium bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, fresh lemon juice, vanilla extract, cinnamon, and nutmeg. Let this mixture sit for about 5 minutes.
  6. Spread the peach mixture evenly over the pre-baked crust. Sprinkle the reserved crust mixture evenly over the top of the peaches.
  7. Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly and thick around the edges. If the top is browning too quickly, tent the pan loosely with aluminum foil for the last 10 minutes.
  8. Let the bars cool completely in the pan on a wire rack (about 2 hours). For the cleanest cuts, once cool, refrigerate the pan for another 30 minutes before slicing.
  9. Use the parchment paper sling to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp knife to cut into squares.

Notes

Pre-baking the crust is essential to prevent a soggy bottom. Use ripe but firm peaches for the best texture. For clean cuts, cool completely and refrigerate before slicing. Can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: peach cobbler bars, brown sugar peach bars, summer dessert, easy peach dessert, peach bars, potluck dessert

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