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A peach cobbler that is portable and you can grab with one hand, how much better does it get?! Another fantastic feature about these cookie bars is that they can be made year round. If you don’t have access to fresh peaches, you can thaw out frozen peaches (and drain of excess liquid), or open a can of pre-made peach pie filling! A fuss-free dessert is the way to my heart.

With the holidays right around the corner and the time of year we tend to gather with friends and family more, these Peach Cobbler Cookie Bars would be the perfect addition to your dinner table! Serve them slightly warm and top them off with a scoop of vanilla ice cream. To get the perfect bite, let the ice cream melt slightly on top of your warm Peach Cobbler Cookie Bar, dig your spoon straight through the creamy, cold ice cream, crunchy topping, gooey peach filling and land at the bottom of a soft, dreamy cookie base.

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Peach Cobbler Cookie Bars


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 9 servings 1x

Description

All the wonderful, gooey, sweet flavors of a peach cobbler are nestled on top of a buttery, almond cookie base that takes after a sugar cookie. Top it all of with a classic crumbly, buttery, crunchy topping and you have the perfect trio!


Scale

Ingredients

For the cookie base:

  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup flour, plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the peach filling:

  • 5 peaches, cored and cut into 1/4 inch slices
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1/4 teaspoon ground cinnamon

For the crumble topping:

  • 1 stick (8 tablespoons) butter, melted
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon almond extract

Instructions

For the cookie base:

  1. Preheat the oven to 350 degrees. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg until combined. Mix in the vanilla and almond extract.
  2. With the mixer speed on low, mix in the flour, baking soda and salt until a dough forms. Evenly press the dough into the bottom of a greased 9×13 pan.

For peach filling:

  1. In a medium bowl, combine the peaches with the brown sugar, flour and cinnamon until the peaches are completely coated. Evenly pour the peaches over the cookie base.

For the crumble topping:

  1. Mix together all of the crumble ingredients in a small bowl until a crumbly consistency forms. Evenly top the peaches with the crumble topping.
  2. Bake the Peach Cobbler Cookie Bars for 55 minutes – 1 hour, or until the top is golden brown and the peaches are bubbly. Enjoy!

Notes

  • You can choose to have the peach skins on or off. I personally like them, so I leave them be!

Share the love!

If you make this recipe and love it as much as I do, Iā€™d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures šŸ™‚

Thanks for following and cooking along with me!

 

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