I can’t believe it’s September, and I’m so grateful for the cooler weather. Today I’m using up the last of the fresh peaches in these Brown Sugar Peach Cobbler Bars. They are perfect for an early fall dessert, but I’ve been known to eat them for breakfast or with my afternoon tea. This recipe isn’t hard, but there are are few steps and more ingredients than my other recipes. Still, they are a delicious way to enjoy the last flavors of summer.
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my new story, A Room with a Groom (from Save the Date Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
This love story unfolds in the heart of the Virginia mountains, and features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Peach Cobbler Bars.
Brown Sugar Peach Cobbler Bars
Ingredients
FILLING:
- 1 cup light brown sugar
- 3 Tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 8 cups pitted, peeled, and diced fresh peaches 8 peaches
- 1 Tablespoon orange zest
- 2 Tablespoons fresh orange juice
CRUST:
- 3 cups flour
- 1 cup quick oats
- 1 cup light brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 cup cold unsalted butter cubed
- 1 large egg
- ½ cup sour cream
- 1½ teaspoons pure vanilla extract
- 1 cup whipped cream for garnish
Instructions
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Preheat the oven to 350℉. Line a 13"x9" baking pan with parchment paper. Make the parchment paper longer on the short edges so it overhangs by at least 2" on either end (you will need this overhang to pull the bars out after they are baked). Spray the bottom with baking spray and then coat lightly with flour. Set aside.
Peach Filling
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In a large bowl, gently stir together the brown sugar, cornstarch, cinnamon, ginger, and nutmeg. Then, very gently, stir in the peaches, orange zest, and orange juice. Stir until well combined and set aside.
Crust
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In another large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt. Then, using two knives (or a pastry blender) cut in the butter until the mixture is crumbly, the size of small peas.
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In a smaller bowl, whisk together the egg, sour cream, and vanilla extract until smooth. Stir the egg/sour cream mixture into the dry ingredients. Mix until combined (but don't over mix). The dough will be crumbly and bit dry, but that's okay.
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Press 3/4 of the dough into the prepared baking dish. Bake the crust for 10 minutes. Reserve the remaining 1/4 part of the dough for the topping.
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Remove the crust from the oven and spread the peach filling over the hot crust. Sprinkle the remaining uncooked dough over the top and bake for another 45-50 minutes, until lightly browned and filling is bubbly. Remove the baking dish from the oven and let it cool completely.
Refrigerate until set overnight (or a minimum of 4 hours).
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Once the bars are cooled, use the parchment paper to pull the bars out of the pan. Place on a cutting board and cut into bars, small or large, your choice. Serve with a side of whipped cream or ice cream.
