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Cinnamon Streusel Peach Cobbler Bars

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These cinnamon streusel peach cobbler bars are the ultimate easy summer dessert—juicy peaches, warm cinnamon, and a buttery crumb topping, all in a portable bar form. Perfect for picnics, potlucks, or a sweet treat any time you crave the flavors of peach cobbler without the mess.

Ingredients

Scale
  • 1 cup (2 sticks/226g) unsalted butter, softened (for crust)
  • 1/2 cup (100g) granulated sugar (for crust)
  • 2 cups (250g) all-purpose flour (for crust)
  • 1/2 tsp kosher salt (for crust)
  • 1/2 tsp ground cinnamon (for crust)
  • 4 cups (about 5–6 medium, 680g) fresh peaches, peeled and diced
  • 1/3 cup (67g) granulated sugar (for filling)
  • 2 tbsp (16g) cornstarch
  • 1 tsp ground cinnamon (for filling)
  • 1/2 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 cup (125g) all-purpose flour (for streusel)
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes (for streusel)
  • 1 1/2 tsp ground cinnamon (for streusel)
  • 1/4 tsp kosher salt (for streusel)
  • Optional: 1/2 cup (50g) chopped pecans or walnuts

Instructions

  1. Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving some overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy (about 2 minutes). Add 2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp cinnamon. Mix until the dough just comes together (it will look crumbly). Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, until just set but not browned.
  3. While the crust bakes, peel and dice 4 cups peaches. In a medium bowl, toss peaches with 1/3 cup granulated sugar, 2 tbsp cornstarch, 1 tsp cinnamon, 1/2 tsp vanilla extract, and 1 tsp lemon juice. If peaches are very juicy, let sit and drain off excess liquid.
  4. When the crust comes out of the oven, evenly spread the peach mixture over the warm base.
  5. In the same bowl used for the crust, combine 1 cup flour, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, and 1/4 tsp salt. Add 1/2 cup cold, cubed butter. Use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until the mixture looks like coarse, clumpy sand. Stir in nuts if using.
  6. Sprinkle the streusel evenly over the peach layer, covering to the edges. Bake for 35-40 minutes, until the top is golden brown and the fruit is bubbling around the edges.
  7. Let the bars cool in the pan for at least 2 hours. For cleanest slices, chill in the fridge for another hour.
  8. Use the parchment overhang to lift the bars out. Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for neat edges.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. If using frozen peaches, thaw and drain well. Let bars cool completely before slicing for best results. Optional nuts add crunch but can be omitted for allergies. Bars taste even better after a day as flavors meld.

Nutrition

Keywords: peach cobbler bars, cinnamon streusel, summer dessert, peach dessert, picnic dessert, easy cobbler bars, fruit bars, potluck dessert

Find it online: https://bitefuljoy.com/cinnamon-streusel-peach-cobbler-bars-easy-summer-dessert-recipe/