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.

Peach Cobbler Bars – Easy, Buttery, and Packed with Summer Flavor

Ingredients

Scale

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

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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.

Author: EmilyFrost
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