This article is your complete guide to making Peach Cobbler Bars—a crowd-pleasing dessert packed with juicy peaches and a buttery crumble. Inspired by timeless cobbler flavors but in bar form, this recipe is perfect for picnics, potlucks, and everyday indulgence. We’ll walk through the story behind the dish, key tips for making it flawlessly, creative variations, and storage secrets. Plus, we’ll answer your top questions and share helpful links from other peachy favorites on Frosty Recipes. Whether you’re a seasoned baker or a total beginner, these bars are about to become your new go-to dessert!

Table of Contents
Table of Contents
Why you’ll Love These Peach Cobbler Bars
Peach cobbler bars from my summer kitchen
There’s something magical about the smell of ripe peaches bubbling on the stove—it takes me right back to childhood. My grandmother’s southern-style cobbler was legendary in our family, and I’d wait all year for peach season to roll around. But as a busy mom of two, I needed something easier to slice and share. That’s how these Peach Cobbler Bars came to be—less mess, same comforting flavors. You get the familiar mix of buttery oats, warm cinnamon, and juicy fruit, but in a grab-and-go form. These bars are a summertime staple in our house and an easy upgrade to classic fresh peach cobbler.
Why they’re better than traditional cobbler
While traditional cobbler is delicious straight from the dish, these bars hold their shape, making them perfect for lunchboxes and picnics. No need for spoons or bowls—just slice and serve! They’re freezer-friendly, portable, and still bursting with all that peachy goodness. The addition of oats in the crust brings texture and nutty flavor, while the quick stovetop filling thickens just enough to stay intact between the layers. These bars are also easier to portion, and you can easily double the recipe if you’re feeding a crowd. Bonus: no fighting over the golden edges!
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Peach Cobbler Bars Recipe
These peach cobbler bars are made with a buttery oat crust, juicy cinnamon-simmered peaches, and a light vanilla glaze. A summer dessert that slices beautifully and travels well.
- Total Time: 3 hours (includes chilling)
- Yield: 9 bars 1x
Ingredients
For the Peach Filling:
2 large ripe peaches, diced (about 2 cups, 12.5 ounces, or 325 grams)
3 tbsp light brown sugar, packed (73 grams)
1/4 tsp cinnamon (add more to taste)
pinch of nutmeg
1/2 tsp lemon juice
1 and 1/2 tsp corn starch
1 and 1/2 tsp water
1/2 tsp vanilla extract
For the Bars:
3/4 cup salted butter, melted (170 grams)
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed (195 grams)
1 cup whole rolled oats (100 grams)
3/4 cup light brown sugar, packed (165 grams)
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 and 1/4 cups of the above peach filling
For the Glaze:
1/2 cup powdered sugar (58 grams)
1 tbsp water or any type of milk
1/2 tsp vanilla extract
pinch of cinnamon, to taste
Instructions
1. Spray a 9×9 pan with nonstick spray and line with parchment paper.
2. Add diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat. Cook for 4–6 minutes until bubbly.
3. In a small bowl, stir corn starch and water together. Stir into the peach mixture and cook for 1 more minute until thick. Remove from heat and stir in vanilla.
4. Transfer filling to a bowl and cool completely in the fridge.
5. Preheat oven to 350°F. Melt butter in a medium bowl. Stir in flour, oats, sugar, baking soda, salt, and cinnamon.
6. Reserve 1 cup of mixture for topping. Press remaining into prepared pan. Bake for 10 minutes.
7. Evenly spread cooled peach filling over crust. Sprinkle reserved crumble mixture over the top.
8. Return to oven and bake 28–33 minutes until topping is golden and bars barely jiggle.
9. Cool completely, then chill for at least 2 hours before glazing and slicing.
10. Whisk together glaze ingredients, adjusting to desired consistency. Drizzle over bars before serving.
Notes
Measure peach filling before adding to bars to ensure proper consistency.
Bars must be refrigerated after baking to set and for food safety.
Glaze can be adjusted with extra milk or sugar for desired texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 376
- Sugar: 32g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
Making the Perfect Peach Cobbler Bars from Scratch
How to make the ideal buttery crust and crumble

The base of these peach cobbler bars is what sets them apart. It’s a blend of melted butter, oats, and brown sugar—ingredients that create a golden, chewy crust with just the right crunch. Start by melting your salted butter and stirring in flour, oats, packed light brown sugar, cinnamon, baking soda, and a pinch of salt. The key is to reserve about a cup of this mixture for the topping, which you’ll dot over the peach filling before the final bake. This helps create that signature crumbly, bakery-style top. Pre-baking the bottom crust for 10 minutes ensures it doesn’t get soggy under the juicy fruit layer.
Crafting a peach filling that stays put

For the peach filling, choose ripe but firm peaches. Dice them small so they cook evenly and don’t create excess moisture. In a saucepan, combine peaches with light brown sugar, lemon juice, cinnamon, and nutmeg. Let it simmer for 4–6 minutes until bubbly. Then stir in a quick slurry of cornstarch and water—this thickens the mixture so it holds its shape between the crust layers. Finish it with a splash of vanilla for warmth. This technique avoids the common problem of runny fillings. Chill it in the fridge so it firms up before layering it into the bars.
You can even prep the filling ahead of time and store it in a jar for up to two days. This makes weekend baking a breeze, and you’ll still have time to whip up something else like our Peach Cobbler Muffins or Peach Breakfast Bake.
Baking, Cooling, and Glazing Peach Cobbler Bars
Baking time and texture tips
Once your crust is par-baked and your peach filling is chilled, it’s time to assemble. Spread the filling evenly over the crust and top it with the reserved oat mixture. Press small clumps together in your hand before sprinkling them on—it creates that rustic, golden-brown topping we all love. Bake at 350°F for 28–33 minutes. You’re looking for lightly browned edges and a gentle jiggle in the center. If it’s still very wobbly, give it a few more minutes. The topping should be golden and crisp, not pale or doughy.
Once out of the oven, let the bars cool completely on the counter. Then chill them in the fridge for at least two hours. This cooling step is crucial. It firms everything up and makes slicing a breeze. If you skip it, your bars may fall apart when cut. For best results, use a serrated knife or a bench scraper for clean edges.
Glaze or go classic—your choice!

You can serve these bars as-is or finish them with a light vanilla glaze. Simply whisk together powdered sugar, milk (or water), vanilla extract, and a pinch of cinnamon. Adjust to your preferred thickness by adding more sugar or liquid. Drizzle it generously over the cooled bars. It adds a pretty finish and a touch of extra sweetness.
Want a shortcut? You can leave off the glaze completely or substitute with a dollop of whipped cream. And if you’re into spiced desserts, add a touch more cinnamon or nutmeg to the glaze for extra depth—like we do in our Old-Fashioned Peach Cobbler or Easy Peach Cobbler.
Healthy & Protein-Packed Peach Bars with Cottage Cheese
This twist creates a firm, delicious bar that is not watery and holds its shape beautifully. The secret is a protein-packed, cheesecake-like layer made from blended cottage cheese, which binds the filling together as it bakes. This ensures the bars are sturdy while delivering a healthy dose of protein.

Ingredients
- Healthy Oat Crumble Crust and Topping:
- 1 ½ cups whole wheat flour or oat flour
- 1 cup old-fashioned oats
- ½ cup coconut sugar or brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- Protein-Peach Filling:
- 1 cup low-fat cottage cheese
- 1 large egg
- 2 tablespoons maple syrup or sweetener of choice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 cups chopped fresh peaches
Instructions
- Prepare Oven and Pan: Preheat the oven to 375°F (190°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides. Spray with baking spray.
- Make the Healthy Crumble: In a large bowl, whisk together the whole wheat flour, oats, coconut sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture is crumbly.
- Form and Pre-Bake Crust: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan. Bake for 12-15 minutes, until lightly golden.
- Make the Protein Filling: While the crust bakes, add the cottage cheese, egg, maple syrup, and vanilla extract to a blender. Blend until the mixture is completely smooth and creamy, with no lumps. Pour the mixture into a bowl. Add the cornstarch and whisk to combine. Finally, gently fold in the chopped peaches.
- Assemble and Bake: Remove the hot crust from the oven. Pour the protein-peach filling over the crust and spread it into an even layer. Sprinkle the remaining crumble mixture over the top.
- Final Bake: Return the pan to the oven and bake for 35-40 minutes, or until the filling is set (it should not jiggle in the center) and the topping is golden brown.
- Cool and Set Firmly: This step is essential for bars that hold their shape. Let the bars cool completely in the pan. Once at room temperature, transfer to the refrigerator to chill for at least 3-4 hours, or overnight. This allows the protein filling to set fully, ensuring firm, clean-cut bars that are not watery.
Storing, Freezing, and Troubleshooting Peach Cobbler Bars
How to store and freeze peach cobbler bars
Once your bars are fully chilled and glazed, it’s time to enjoy them—or save some for later. Store the bars in an airtight container in the refrigerator for up to 3 days. Because of the fresh fruit filling, they must be refrigerated to stay safe and firm. For best texture, let the bars sit at room temperature for 10 minutes before serving.
Want to freeze them? Absolutely! Place the sliced bars on a parchment-lined baking sheet and freeze for 1 hour. Then transfer to a freezer-safe container, separating layers with wax paper. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving. They’ll still taste like you just baked them.
Solving common issues with peach cobbler bars
If your peach cobbler bars turn out too soft or fall apart, chances are the filling wasn’t thickened enough or the bars weren’t chilled long enough. Always chill the peach mixture before layering and let the finished bars set for at least 2 hours before slicing.
Got extra juicy peaches? Add an extra ½ teaspoon of cornstarch to prevent runniness. If your topping is too dry, try lightly pressing it into the peach layer so it bakes into the fruit instead of sitting loosely on top.
Want to change things up? Swap the peaches for other stone fruits or add berries for a twist—just like we suggest in our roundup of Peach Cobbler Variations. You can even stir in chopped nuts to the crust for extra crunch or add a dash of cardamom for a more complex flavor.
Frequently Asked Questions About Peach Cobbler Bars
Why are my peach cobbler bars falling apart when I slice them?
If your bars are falling apart, the peach filling may not have cooled enough before assembly or the bars weren’t chilled after baking. Always chill the bars for at least two hours after they cool to room temperature. This helps everything set and hold together when sliced.
Can I use canned or frozen peaches instead of fresh?
Yes! Canned or frozen peaches work well. Just make sure to drain canned peaches thoroughly and thaw frozen ones. You may also want to reduce the sugar slightly, depending on how sweet your substitute is.
What if my peach filling turns out too runny?
This usually means the cornstarch wasn’t enough or didn’t simmer long enough to activate. For extra juicy peaches, increase the cornstarch to 2 teaspoons and simmer until the mixture is thick and glossy before removing from heat.
Can I make peach cobbler bars ahead of time?
Definitely. You can make the peach filling up to 2 days ahead and store it in the fridge. The entire bar can be baked the day before serving and stored chilled. Just wait to add the glaze until right before serving to keep the top crisp.
Conclusion
Peach cobbler bars are the perfect cross between a classic cobbler and a handheld dessert. Whether you’re prepping for a summer picnic, packing school lunches, or simply craving something fruity and nostalgic, these bars deliver every time. With a buttery oat crust, thick cinnamon-spiced peach filling, and an optional vanilla glaze, this recipe is both practical and delicious. You can customize it endlessly—just like we do with our many peach cobbler variations.
Make a batch today and see why this is one of the most-requested desserts in our home. It’s comfort food, made easy.
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