Peach Cobbler Sugar Cookie Bars

• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups fresh peaches, sliced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Optional: coarse sugar for sprinkling

Steps

1. 1 Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper.
2. 2 In a large bowl, cream together granulated sugar and butter until light and fluffy.
3. 3 Beat in eggs one at a time, then stir in vanilla.
4. 4 In another bowl, whisk together flour, baking powder, and salt; gradually add to the sugar mixture until just combined.
5. 5 Press half of the dough into the prepared pan.
6. 6 Arrange peach slices over the dough, then sprinkle with brown sugar, cinnamon, and nutmeg.
7. 7 Drop remaining dough by spoonfuls over the peaches.
8. 8 Bake for 30 minutes or until golden brown.
9. 9 Let cool before cutting into bars.

Equipment

• 9x13 inch baking pan
• Mixing bowls
• Parchment paper

Variations

• Add a crumble topping by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup cold butter before sprinkling over peaches.

Substitutions

• Substitute fresh peaches with canned peaches if needed, ensuring they are well-drained.
• Use almond extract in place of vanilla for a nutty twist.

Pairings

• Perfect alongside a fruit salad or a berry compote.
• Great for potlucks or summer gatherings.

Nutrition

Tips

• Use ripe but firm peaches for the best texture.
• For extra sweetness, sprinkle coarse sugar on top before baking.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in a 300°F oven for 10 minutes.

Freezing: Freeze uncut bars in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a drizzle of whipped cream.
• Pair with a hot cup of coffee or a glass of iced tea.

FAQ