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Best Brown Butter Peach Cobbler Bar Recipe

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These brown butter peach cobbler bars feature a nutty brown butter shortbread crust, a sweet peach filling, and a crumbly topping. They’re quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups sliced peaches (about 4–5 medium peaches)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat 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. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. After a few minutes, it will foam and sizzle. Continue stirring until the butter turns golden amber and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Make the crust and topping mixture: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add the cooled brown butter (reserve about 2 tablespoons for drizzling later) and 1 large egg. Mix with a fork or pastry cutter until the mixture resembles coarse crumbs with some larger clumps. Reserve 1 cup of this mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan.
  4. Prepare the peach filling: In a medium bowl, toss 4 cups sliced peaches with 1/2 cup light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon. Stir gently until well coated. Let sit for 5 minutes.
  5. Assemble the bars: Spread the peach mixture evenly over the pressed crust. Sprinkle the reserved crumb topping over the peaches. Drizzle the remaining 2 tablespoons of brown butter over the top.
  6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly after 25 minutes, tent loosely with foil.
  7. Cool completely in the pan on a cooling rack for at least 1 hour. For cleaner slices, refrigerate for 30 minutes before cutting.
  8. Use the parchment overhang to lift the bars out of the pan. Slice into 12-16 squares. Serve at room temperature or slightly warm.

Notes

Don’t rush the brown butter; keep heat on medium and stir constantly. Use room temperature eggs. Drain frozen peaches thoroughly. Press crust firmly. Let bars cool completely before slicing. Line pan with parchment paper for easy removal.

Nutrition

Keywords: peach cobbler bars, brown butter, peach dessert, summer dessert, easy peach bars

Find it online: https://cravemila.com/best-brown-butter-peach-cobbler-bar-recipe/