We live right in the middle of South Carolina peach country and there’s a farm stand with fresh peaches only a short walk from my house. I try to take advantage of them and use them for everything from pancakes to cocktails to salsa.
While I am still partial to a warm bowl of peach cobbler, these bars are perfect for when you need a quick and easy cleanup. No spoons or bowls required.
Peach Cobbler Bars have a buttery flavor with a hint of cinnamon, nutmeg, and ginger plus a little almond extract.
This recipe makes a 9×13-inch pan full of bars so it is perfect for picnics and potlucks. We ate them plain, but I’m sure they’d be even better with a scoop of vanilla ice cream.
I use fresh peaches but you could use frozen. Make sure to use very ripe peaches to get plenty of sweetness.
I drizzled a simple glaze on top for a little extra sweetness, but it’s really not necessary. Especially if you serve them with ice cream or whipped cream.
Peach Cobbler Bars have a buttery flavor and a sugary glaze. Made from fresh summer peaches and flavored with cinnamon, nutmeg, and ginger.
- 2 cups firmly packed light brown sugar, divided
- 3 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 cups peeled pitted, and sliced fresh peaches (about 8 peaches)
- 1/2 tablespoon lemon juice
- 3 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup cold butter cubed
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons milk
Preheat oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and spray with nonstick baking spray with flour.
In a large bowl, stir together 1 cup brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Stir in peaches and lemon juice until combined.
In another large bowl, stir together remaining 1 cup brown sugar, flour, oats, baking powder, and salt. Using a pastry blender cut in butter until crumbly.
In a small bowl, whisk together egg, sour cream, vanilla, and almond extract.
Add egg mixture to flour mixture, stirring until combined.
Press 3/4 cup of flour mixture into bottom of prepared pan. Spread peach mixture evenly on top.
Sprinkle remaining flour mixture on top of peaches.
Bake for 40 to 45 minutes.
Stir together powdered sugar and milk and drizzle over cooled bars.
Recipe adapted from Taste of the South Magazine
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