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Perfect Bourbon Peach Cobbler Bars: Easy Labor Day Dessert

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Buttery shortbread crust, a layer of sweet-tart peaches with a splash of bourbon, and a crumbly topping—these bars are the perfect easy dessert for Labor Day or any summer gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar, divided
  • ½ cup (100 g) packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups (about 4–5 medium) fresh peaches, peeled and sliced
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons bourbon, divided
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. Make the shortbread dough: In a large bowl, whisk together flour, ½ cup granulated sugar, brown sugar, baking powder, and salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. In a small bowl, whisk egg and vanilla; pour into flour mixture and stir with a fork until dough just comes together (it will be crumbly).
  3. Press half of the dough evenly into the prepared pan. Refrigerate the pan and the remaining dough (in its bowl) for 15 minutes.
  4. Prepare the peach filling: In a medium bowl, toss sliced peaches with remaining ½ cup granulated sugar, cornstarch, lemon juice, and 2 tablespoons bourbon. Let sit for 5 minutes.
  5. Assemble the bars: Remove pan and dough from refrigerator. Spread peach mixture evenly over pressed dough. Crumble remaining dough over peaches, squeezing some pieces into larger clumps. Do not press down.
  6. Bake on middle rack for 35-40 minutes, until topping is golden brown and filling is bubbling at edges. If topping browns too quickly, tent loosely with foil after 25 minutes.
  7. Cool completely in pan on a wire rack for at least 2 hours.
  8. Make the bourbon glaze: In a small bowl, whisk together powdered sugar, remaining 1 tablespoon bourbon, and 2 tablespoons milk or cream. Add more milk 1 teaspoon at a time until thick but pourable. Drizzle over cooled bars.
  9. Use parchment sling to lift bars out of pan. Slice into squares with a sharp knife, wiping clean between cuts. Serve at room temperature.

Notes

Keep butter and dough cold for flaky shortbread. Do not overmix dough. Peel peaches for best texture. Let bars cool completely before slicing for clean edges. Bars improve after a day in the refrigerator. For no-bourbon version, substitute with apple cider or peach nectar.

Nutrition

Keywords: peach cobbler bars, bourbon peach bars, Labor Day dessert, summer dessert, shortbread bars, peach dessert, bourbon dessert

Find it online: https://sweetstirring.com/perfect-bourbon-peach-cobbler-bars-easy-labor-day-dessert/