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Best Bourbon Peach Cobbler Bars for Easy Labor Day Dessert

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These bourbon peach cobbler bars combine a buttery shortbread crust, a jammy bourbon-spiked peach filling, and a crunchy oat crumble topping. Perfect for Labor Day cookouts, they’re easy to transport, make-ahead friendly, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour (scoop and level for accuracy)
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 4 cups fresh peaches, peeled and sliced (about 4–5 medium peaches)
  • 1/4 cup bourbon
  • 1/3 cup brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice (fresh)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (freshly grated if available)
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1 cup rolled oats (not quick oats)
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the shortbread crust: In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add the cold butter cubes and vanilla extract. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  3. Prepare the bourbon peach filling: In a medium bowl, combine the sliced peaches, bourbon, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir gently until everything is well coated. Let this sit for about 10 minutes.
  4. Make the oat crumble topping: In another bowl, mix together 1 cup flour, 1 cup rolled oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and stir with a fork until the mixture forms clumps.
  5. Assemble the bars: Pour the peach filling over the pre-baked crust and spread it into an even layer. Sprinkle the oat crumble topping evenly over the peaches.
  6. Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbly around the edges. If the topping is browning too quickly (around the 30-minute mark), tent the pan loosely with foil.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours at room temperature, then refrigerate for another hour before cutting.
  8. Cut and serve: Once completely cooled and set, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and cut into 16 even bars. Wipe the knife clean between cuts for neat edges.

Notes

Don’t skip the lemon juice in the filling—it balances the sweetness. Use ripe but firm peaches to avoid a watery filling. Let the bourbon peach filling sit for 10 minutes before assembling to allow cornstarch to absorb juices. For the crumble topping, let it sit for 5 minutes after mixing for extra crunch. Parchment paper with overhang is essential for easy removal. Cool completely before cutting to prevent runny filling.

Nutrition

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

Find it online: https://hungermind.com/best-bourbon-peach-cobbler-bars-for-easy-labor-day-dessert/