Wednesday, September 19, 2012

Peach Cobbler Bars

I feel kind of sad about summer coming to an end - maybe because I feel like I haven't taken enough advantage of summer fruits! I'm not ready to let go of peaches and berries! I'm sort of Jekyl and Hyde-ish about it all - I still want peaches, but I want pumpkins and apples too... Oh well, fall will be in its glory soon enough - here's one last recipe to take advantage of peaches.

This delightful dessert allows you to eat peach cobbler without a fork. Although it's delicious on its own, I would recommend still eating it with ice cream. (So I guess you'll need a utensil of some kind for that!)

Start by preparing the peaches. Place them in a bowl, and top with the lemon juice.

(I know, I know, I'm using bottled lemon juice. I didn't have a lemon. It'll be ok.)

In a separate bowl, combine the flour, sugar, salt, cinnamon,

and nutmeg. Stir to combine then pour over the peaches.

Stir gently and set aside. For the crust and topping, combine the flour, sugar, baking powder and salt and whisk gently. Add the butter

and cut it in using your fingers or a pastry blender until the dough is crumbly. Stir in the egg.

Pat half of the batter into a greased 8 inch baking dish. Top with the peach mixture.

Crumble the remaining dough over the top of the peaches.

Bake for 45 minutes until the topping is golden.

Celebrate summer why you still can!

One year ago: Pumpkin-Seed Crusted Tilapia
Two years ago: Peanut Butter Cupcakes
Three years ago: Caramel Banana Sundaes

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped up Wednesday, Ingredient Spotlight.

Peach Cobbler Bars

Crust and topping:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
pinch salt
1/2 cup cold butter, diced
1 egg

3 cups peeled and diced peaches (about 5 medium peaches)
1 Tbsp. lemon juice
1/4 cup flour
1/2 cup sugar
pinch salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. Set aside.

In a medium bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter, and then mix in the egg. Pat half of the dough into a greased 8 or 9 inch baking dish. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake at 350 for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store in the refrigerator. Makes 16 bars.


  1. These look so yummy. One question do you think that you can use can peaches in the months that fresh are out of season? Or is it best to stick with fresh?

  2. I think you could use canned. Just be sure to drain the juice off before combining them with the flour/sugar mixture. Great idea to enjoy peaches year round!

  3. I love peach cobbler and the idea of having it in bar form sounds fantastic! I like how easy these bars are to make as well, with the crust and topping coming from the same mixture. Thank you for sharing another really delicious recipe with the Hearth and Soul hop!


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