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Brown Butter Peach Cobbler Bars: Easy Summer Dessert Recipe

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These Brown Butter Peach Cobbler Bars are an easy, portable summer dessert with a nutty browned butter oat crumble, a jammy peach filling, and a buttery shortbread crust. They’re perfect for picnics, potlucks, and make-ahead treats.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g or 1 stick) unsalted butter, melted
  • ¼ teaspoon salt
  • 4 cups (about 4–5 medium) ripe peaches, peeled and sliced
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¾ cup (90g) old-fashioned rolled oats
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • ½ cup (113g or 1 stick) unsalted butter
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray the parchment with nonstick spray.
  2. Make the browned butter: Cut the stick of butter for the crumble into smaller pieces and place in a light-colored saucepan over medium heat. Swirl occasionally. After about 5-7 minutes, when the butter turns amber and smells nutty, pour into a heatproof bowl to stop cooking.
  3. Make the shortbread crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt. Pour in the melted (not browned) butter and stir with a fork until the mixture looks like damp sand. Press evenly into the prepared pan. Bake for 15 minutes until edges are just golden. Set aside to cool slightly.
  4. Prepare the peach filling: In a large bowl, gently toss sliced peaches with ¼ cup granulated sugar, cornstarch, lemon juice, vanilla, and ¼ teaspoon cinnamon. Let sit for 5 minutes. Spread peaches and juices over the pre-baked crust.
  5. Make the brown butter crumble: In a separate bowl, whisk together oats, ¾ cup flour, brown sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon. Pour the cooled browned butter over the dry ingredients and stir with a fork until clumps form.
  6. Assemble and bake: Sprinkle the crumble evenly over the peaches. Bake for 35-40 minutes, until the crumble is deep golden brown and the filling is bubbling. If browning too quickly, tent with foil after 25 minutes.
  7. Cool completely: Let the pan cool on a rack for at least 2 hours at room temperature, then refrigerate for another hour.
  8. Slice and serve: Lift the bars out using the parchment overhang. Use a sharp knife to cut into 9 or 16 squares, wiping the blade clean between cuts. Serve at room temperature or slightly warmed.

Notes

For best results, let the browned butter cool for about 10 minutes before mixing into the crumble. If peaches are very ripe, add an extra teaspoon of cornstarch. Press the crust firmly for clean slices. Bars taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/brown-butter-peach-cobbler-bars-easy-summer-dessert-recipe/