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Best Easy Bourbon Peach Cobbler Bars Recipe

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Buttery, boozy, and packed with juicy peaches, these bourbon peach cobbler bars are the perfect summer dessert. With a press-in crust and crumble topping, they’re easy to make and impossible to resist.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 cups fresh peaches, peeled and sliced (about 5 medium peaches)
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon bourbon (e.g., Maker’s Mark or Bulleit)
  • 1 teaspoon lemon juice (fresh-squeezed)
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the crust mixture: In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  3. Add the egg and vanilla: Pour the beaten egg and vanilla over the flour mixture. Stir with a fork until just combined. The dough will look shaggy and dry in spots.
  4. Press the crust: Reserve about 1 cup of the crust mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, just until the edges start to turn golden. Set aside to cool slightly.
  5. Prepare the peaches: In a medium bowl, combine the sliced peaches, ¼ cup sugar, 2 tablespoons flour, 1 tablespoon bourbon, 1 teaspoon lemon juice, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Stir gently until the peaches are evenly coated.
  6. Assemble the bars: Spread the peach filling evenly over the pre-baked crust. Sprinkle the reserved crust mixture over the top, covering the peaches as evenly as possible.
  7. Bake: Place the pan in the oven and 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 fast, tent loosely with foil for the last 10 minutes.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. The filling needs time to set.
  9. Cut and serve: Once cool, use the parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

For best results, use cold butter and don’t overmix the crust. Let the bars cool completely before cutting to allow the filling to set. If peaches are very juicy, add an extra tablespoon of flour to the filling. For a non-alcoholic version, substitute bourbon with 1 teaspoon vanilla extract and 1 tablespoon apple juice.

Nutrition

Keywords: bourbon peach cobbler bars, peach dessert, summer dessert, easy peach bars, bourbon dessert

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