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Bourbon Peach Cobbler Bars: Perfect Labor Day Dessert

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These Bourbon Peach Cobbler Bars feature a buttery shortbread crust, a jammy peach filling spiked with smoky bourbon, and a crunchy oat crumble topping. They’re the perfect portable dessert for summer gatherings, requiring no fork and tasting even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ¼ cup bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup packed brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt. Add ½ cup cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces still visible. In a small bowl, whisk the egg yolk and vanilla together, then drizzle over the flour mixture. Stir with a fork until the dough just comes together. Press the mixture evenly into the bottom of the prepared pan. Bake f…
  3. In a medium saucepan, combine the sliced peaches, ⅓ cup granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir gently to coat the peaches. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, about 8-10 minutes. Remove from heat and stir in the bourbon. Let it sit for 2 minutes.
  4. In a separate bowl, whisk together ¾ cup flour, oats, brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add 6 tablespoons cold butter cubes and cut them in until the mixture is crumbly and clumpy.
  5. Spread the peach filling evenly over the pre-baked crust. Sprinkle the crumb topping evenly over the peaches, covering them completely. Do not press the topping down.
  6. Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbly around the edges. If the topping is browning too quickly after 25 minutes, tent loosely with aluminum foil.
  7. Let the bars cool in the pan on a wire rack for at least 2 hours. For clean slices, refrigerate for 30 minutes after cooling. Use the parchment overhang to lift the entire block out onto a cutting board. Cut into squares with a sharp chef’s knife, wiping the blade clean between cuts.

Notes

Don’t skip peeling the peaches; the skins get chewy when baked. Use cold butter for the crust and topping to ensure a flaky texture. Let the bars cool completely before cutting to allow the filling to set. For clean slices, refrigerate for 30 minutes after cooling. These bars taste even better on day two.

Nutrition

Keywords: peach cobbler bars, bourbon peach dessert, summer dessert, Labor Day dessert, fruit bars, peach bars, crumble bars

Find it online: https://shimmersnack.com/bourbon-peach-cobbler-bars-perfect-labor-day-dessert/