Peach Cobbler Bars

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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!

Peach cobbler bars on a white cake stand and a white plate.

Peach Cobbler Bars

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There is nothing better than warm peach cobbler with a scoop of ice cream on top.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings: 12 Bars


  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 peach pie filling* 21 ounce
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon


  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup powdered sugar
  • 2 Tbs milk


  • Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
  • In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  • In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
  • Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15x10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
  • Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.


*can also be made with 6-8 fresh peaches


Serves: 12

Calories460kcal (23%)Carbohydrates72g (24%)Protein5g (10%)Fat17g (26%)Saturated Fat10g (50%)Cholesterol95mg (32%)Sodium353mg (15%)Potassium68mg (2%)Fiber1g (4%)Sugar48g (53%)Vitamin A552IU (11%)Calcium25mg (3%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword peach cobbler, peach cobbler bars, peach recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This looks so delicious! I am so going to try this! I barely started a blog and I was wondering if you would be able to take a look at it and give me some tips. I really enjoy your blog!

    1. Yay for blogging! I am loving the look of your blog! Be sure to link up all of your recipes at our time to sparkle party every Tuesday! Happy blogging! 🙂

    1. This would definitely also be great with fresh peaches. I only had canned peach filling on hand but I would think it would take about 6-8 sliced fresh peaches. 🙂

  2. I’m going to try making these for my family – but I need to reduce sugar for the sake of the diabetics as well as those of us who don’t care for things too sweet.. Has anyone done that already? I’d appreciate suggestions and reports.

  3. Made these to take on vacation with my family. They look and smell delicious. I used a 9×12 pan, and they took about 1 hour 10 minutes to bake in a convection oven. Just wanted to share that for anyone else who may be using the 9×13 pan. Looking forward to devouring them!

  4. Why does it have vanilla and almond extract on the recipe twice? The second time are they supposed to be in the glaze?

    1. Yes sorry! I put that up in the instructions and hopefully it will be a little more clear. Thanks for noticing! 🙂

  5. I made these a week ago and they came good but, the bottom part was a little gooey and thats after baking for an hour. Do you think I would be able to prebaked the bottom half alittle before adding the toppings?

  6. 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!!

  7. 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!

  8. 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?

  9. 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.

  10. 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.

  11. 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?

  12. 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…

  13. 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!

  14. 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.

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