Last year, I started on the first Monday in September, and posted a best recipe everyday that week that would be fun for a back to school bake sale (Click here for that post). A couple of those posts were a big hit, particularly the lime bars and s’mores bars, so I decided to do another bake sale week this year. These homemade cherry peach cobbler pie bars were quite delicious, I must say. But I have a long week to go with all these easy recipes. I hope I don’t gain 5 pounds.

Just a word of warning: in the experimenting, I made them in a 9 x 13 inch pan, so in the pictures, you see a much thicker bar than how the recipe says to make them. After finishing them, I decided it would be better to spread them out thinner so that the cooking time isn’t so long, and you get more bars from the same batch. If you don’t have a nice half sheet pan, though, or want the thicker bars, you can definitely make them in a 9 x 13 inch pan. Simply reduce the temperature to 325 (165 degrees celsius), and bake for about 10 to 20 minutes more.

Peach Cobbler Bars

  • 1 cup (2 sticks or 224g) unsalted butter at room temperature
  • 2 cups (500g) granulated sugar
  • 1 teaspoon fresh pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 eggs
  • 3 cups (300g) unbleached all-purpose flour
  • 3/4 teaspoon salt

for the filling:

  • 6-7 peaches, peeled and thinly sliced
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

for the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons cream
  • 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.
3. Whisk together the powdered sugar, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.