Spiced Peach Cobbler Bars
Spiced peach cobbler bars are peach cobbler crossed with a buttery crumb bar ~ juicy, warmly spiced, and seriously good.
Servings: 16 servings
Equipment
- 9x9 square baking pan ceramic or metal works best
- parchment paper (optional)
- stand mixer or electric beaters (optional)
Ingredients
- 1 cup salted butter at room temperature
- 2/3 cup light brown sugar, lightly packed
- 1/2 tsp cinnamon
- 1/2 tsp mace
- 1/2 tsp ground ginger
- 2 cups all purpose flour
- 2 Tbsp rolled oats
filling
- 2 rounded cups fresh diced peaches
- squeeze of lemon juice
- 1/2 tsp vanilla bean paste or extract, almond extract also works
Instructions
- Preheat the oven to 350F Line a 9x9 square baking pan with foil or parchment paper with long ends so you can lift the bars out after they've cooled for easy cutting. This is optional.
- Cream the 1 cup salted butter at room temperature, 2/3 cup light brown sugar, and spices together until light and fluffy. I do this in my stand mixer, but you can use electric beaters, or do it by hand. Scrape down your bowl a few times to get everything evenly incorporated.
- Add the 2 cups all purpose flour and mix until a crumbly dough comes together. You want to mix until everything is moistened and there is no dry flour left. It will seem crumbly, but moist.
- Take 2/3 of the dough and crumble it into the bottom of your prepared pan. Flatten gently with floured hands until you get an even layer. Add a bit more dough if needed to completley cover the bottom.
- Toss the 2 rounded cups fresh diced peaches with the squeeze of lemon juice and 1/2 tsp vanilla bean paste or extract. Arrange the fruit evenly over the surface of the dough.
- Toss the remaining dough with the 2 Tbsp rolled oats. Now add the cobbler topping to the peaches, pressing it together with your fingers into larger chunks as you add it. Some of the peaches will show through, that's fine.
- Bake for 35-40 minutes until the top is starting to turn golden. (Mine took 35 minutes.) Let cool on a rack. These bars can be served warm or room temperature. They will keep on the counter loosely covered with foil for a few days. Freeze for up to 3 months.
Notes
Be sure your butter is softened, the dough will not come together with cold butter.
Any type of rolled oats will work: old fashioned, quick cooking, or extra thick.
If your fruit is extra juicy you can toss it with a couple of teaspoons of flour or cornstarch first.
Nutrition
Serving: 1 bar · Calories: 205 kcal · Carbohydrates: 24 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 31 mg · Sodium: 97 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 418 IU · Vitamin C: 1 mg · Calcium: 15 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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