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I love peach cobbler! There is nothing better than warm peach cobbler with a scoop of ice cream on top. And since my cherry pie bars were so amazing I decided to make them with peaches. These are pretty quick and easy to put together. They turned out fantastic and made enough to feed a crowd!
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Peach Cobbler Bars
There is nothing better than warm peach cobbler with a scoop of ice cream on top.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 (21-ounce) cans peach pie filling
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with cooking spray.
- using a hand mixer, whisk together the butter and granulated sugar until they are light and fluffy. whisk in the eggs, then the vanilla, and almond extract.
- In a separate bowl whisk together the flour and salt. Add the flour mixture to the butter mixture and mix until combined.
- In another bowl, mix the peach pie filling, brown sugar, and cinnamon together.
- Spread 3 cups of the batter into the prepared baking dish, then spread the pie filling over the batter, lastly drop the remaining batter over the pie filling.
- Bake for 25-30 minutes or until a toothpick inserted comes clean. Cool on a wire rack.
- When the bars are cooled, whisk the powdered sugar, milk, almond, and vanilla extracts to make the glaze and drizzle it over the bars.
Notes
*can also be made with 6-8 fresh peaches
Nutrition
Calories: 460kcalCarbohydrates: 72gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 95mgSodium: 353mgPotassium: 68mgFiber: 1gSugar: 48gVitamin A: 552IUCalcium: 25mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How would you store these? Has anyone frozen them once baked???
I haven’t made the glaze yet but they are really good. The batter was supper thick and hard to work with though.
Where is the liquid in this recipe? When I made this it was just a ball of dough. I looked at other recipes and added milk to make it a batter. Still seems so thick. It’s in the oven now, hopefully it will turn out ok!
Made the Peach Cobbler bars twice. One previous comment stated that the bars are more cakelike. I agree, not so much pie crust as a cake crust. I used fresh peaches from my tree. I used between 6-8 peaches. I cooked the peaches the first time to reduce the liquid and it turned out fine. No soggy crust. It was delicious. I upped the cinnamon to 1tsp. The cooking time varied between 1/2 hr to 45 min on each time I cooked it. The second time I cooked it, I left the peaches as is and did not cook to reduce. The cook time was longer on that. No soggy crust problems. I used parchment paper in my pan. My husband loved them. The co-workers did too…
I am so excited to try these! But I am bringing them to the office and one of my co-workers has a nut allergy. Is there a good substitute for Almond Extract?
Made these today for our small group cookout. They were pretty good but was a little disappointed. Was hoping for more of a ‘pie crust’ base but should have realized with 4 eggs it would be more ‘cakey’. Will make again but will adjust the batter and cut back a little on the almond extract in the glaze. Overall definately glad I made them.
I’ve made these for years. I use cherry,or lemon,or blueberry or peach pie filling, .depending on when I make them and who fo.r. They are always =s a big hit and really easy.
Can’t wait to make this, thanks for sharing.
Can’t wait to make this, thanks for sharing
These look great. We are featuring several peach recipes this month on our blog. Peach cobbler http://sistersplayinghouse.com/2013/10/peach-cobbler.html very similar to your bars too! Great recipe for fall.
I’d like to use fresh peaches. Should they cooked with the brown sugar and cinnamon first before using?
So my bars are in the oven as we speak, and they are smelling amazing. I did notice though, that the cook time at least where I’m at may need to be adjusted ( perhaps because of altitude? I’m at 5000 feet). I’ve reached and exceeded 30 minutes and they’re still cooking. Maybe about an hour for those of us at higher altitudes?
These are amazing! I used two 8×8 pans and loved the thickness of the bars. I also used fresh peaches, 6 was perfect. These are great cold, or warmed up with milk poured over the top. Thank you for the recipe! Can’t wait to try other fresh fruit!
I made these last night for my cooking club and they were a huge hit! I used 9 fresh peaches instead of pie filling and it was the perfect amount. WIll absolutely make these again!!