(4 votes, average: 3.50 out of 5)
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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!
Ingredients
Scale
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:
- 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.
- 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:
- 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:
- Mix together all of the crumble ingredients in a small bowl until a crumbly consistency forms. Evenly top the peaches with the crumble topping.
- 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!
- Prep Time: 30 minutes
- Cook Time: 1 hour
