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Brown Sugar Peach Cobbler Bars

Brown Sugar Peach Cobbler Bars for a Sweet Summer Treat

Discover the perfect Brown Sugar Peach Cobbler Bars, a delightful summer treat that's simple to make and sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Brown Sugar Can use natural sweeteners if preferred
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • ½ cup Butter Can use coconut oil for a dairy-free option
For the Peach Filling
  • 4 pieces Peaches Fresh or thawed frozen peaches
  • 2 tablespoons Cornstarch Thickens the peach filling
  • 1 pinch Salt Enhances flavor

Equipment

  • 9x9-inch baking dish
  • mixing bowl
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or line with parchment paper.
  2. In a large mixing bowl, combine 1 cup of brown sugar, 1 cup of all-purpose flour, and a pinch of salt. Stir well.
  3. Cut in ½ cup of cold butter until you achieve a crumbly texture.
  4. Press half of the crumbly mixture into the bottom of the greased baking dish.
  5. Slice 4 ripe peaches and toss them with 2 tablespoons of cornstarch.
  6. Layer the coated peach slices over the pressed crust.
  7. Sprinkle the remaining crumb topping evenly over the peach filling.
  8. Bake for 30-35 minutes until the top is golden and bubbly.
  9. Cool in the pan for at least 30 minutes before slicing.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

These bars can be stored in an airtight container for up to 2 days at room temperature or for up to 5 days in the fridge. Freeze for longer storage up to 3 months.

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