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

Ingredients
  

  • 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

Glaze

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

Instructions
 

  • 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.

Notes

*can also be made with 6-8 fresh peaches

Nutrition

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. 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.

  2. 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!

  3. 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…

  4. 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?

  5. 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.

  6. 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.

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