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Peach Cobbler Bars

Source of Recipe

Taste of the South


Recipe Introduction

"These peach cobbler bars help you get your cobbler fix on the go—no spoon required!"

Recipe Link: https://tinyurl.com/peachcobblerbars

List of Ingredients

Filling:
â—¦ 1 cup firmly packed light brown sugar
â—¦ 3 tablespoons cornstarch
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground ginger
â—¦ â…› teaspoon ground nutmeg
â—¦ 8 cups pitted and diced fresh peaches (about 8 peaches)
â—¦ 1 tablespoon orange zest
â—¦ 2 tablespoons fresh orange juice

Crust:
â—¦ 3 cups all-purpose flour
â—¦ 1 cup old-fashioned oats
â—¦ 1 cup firmly packed light brown sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ 1 teaspoon kosher salt
â—¦ 1 cup cold unsalted butter, cubed
â—¦ 1 large egg
â—¦ ½ cup sour cream
â—¦ 1 ½ teaspoons vanilla extract


Recipe

Preheat oven to 350° F. Line a 13 by 9-inch baking pan with foil; spray with baking spray with flour.

For filling: In a large bowl, stir together brown sugar, cornstarch, cinnamon, ginger, and nutmeg. Add diced peaches and orange zest and juice, stirring until combined.

For crust: In a large bowl, whisk together flour, oats, brown sugar, baking powder, and salt. Using a pastry blender or two forks, cut in butter until mixture is crumbly. In a small bowl, whisk together egg, sour cream, and vanilla until smooth. Add egg mixture to flour mixture, stirring until combined. Dough will be crumbly. Using the bottom of a measuring cup, press three-fourths of dough into bottom of prepared pan. Bake for 10 minutes.

Spread peach filling evenly over crust. Sprinkle with remaining dough. Bake until browned and set, 45 to 50 minutes. Remove from oven, and let cool completely. Refrigerate until set, about 2 hours or overnight.

Using foil as handles, remove from pan. Trim ½ inch off short ends and ¼ inch off long edges, and cut into twelve 3 x 2 ¾-inch bars.

Makes 12 servings