by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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
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
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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
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!!
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?
Just wondering why the extracts are on the ingredients list twice with two different amounts?
You use the second set of extracts for the glaze. 🙂
Why does it have vanilla and almond extract on the recipe twice? The second time are they supposed to be in the glaze?
Yes sorry! I put that up in the instructions and hopefully it will be a little more clear. Thanks for noticing! 🙂
How do you make the glaze?
Sorry I made it more clear in the instructions. You combine the milk and powdered sugar. 🙂
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!
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.
WOW I can’t wait to try these, peach cobbler is my favorite dessert and I am sure I would love these!
Oh YUM Alyssa! I need those right now!
These look so dreamy! I love that it’s peach cobbler in bar form!
I love that you made this with pie filling…that way you could make these all year round!
You are in my head. Seriously, was drumming up ideas for a peach bar recipe earlier today and now I don’t have to because I can just make yours! 😛
These look so good and easy!
I have been LOVING peaches lately — and obviously I’m not the only one. Your cobbler is up next!
I also saw this something on Pinterest and thought you might like it over ice cream; that’s what I’m going to do with it!
http://www.funnytummycafe.com/2013/07/12/fresh-peach-syrup/
Looks great except the pie filling. How would you adjust the recipe using real peaches?
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. 🙂
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!
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! 🙂
Oh YUM. These bars are the perfect size piece of cobbler, aren’t they? They look absolutely delicious!