Peach Cobbler Crumb Bars

Gluten Free Peach Cobbler Crumb Bars

What do you do when you’re craving peach cobbler and you only have two peaches in the house?

These peach cobbler crumb bars are the answer.  With two peaches and about a cup of peach preserves you’ll be able to create a full 9 x 13 inch pan of summery peach cobbler crumb bars. 

And they’re pretty versatile too.  You can slice them into smaller square and get 24-30 cookie sized bars or slice them larger into 12 squares that can be served in a bowl with some vanilla ice cream.

Believe me, when you make these bars your guests will love them as much as you do.  

Peach Cobbler Crumb Bars
Prep time: 20 min
Cook time: 50-55 min
Servings: 24-30

Ingredients for the Filling:
  • 2 eggs
  • 1 cup peach preserves
  • ½ cup heavy cream
  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 peaches diced

Ingredients for the Crust and Crumb Top
  • 2 ½ gf flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2/3 cup sugar
  • 1 cup cold diced butter
  • 2 eggs
  • 2 tbsp. cold water 
  • 1 tsp. vanilla extract

Ingredients for the Glaze:
  • ¾ cup confectioner’s sugar
  • 2-4 tbsp. milk or heavy cream

Video Tutorial: 

  • Preheat the oven to 375°F or 190°C and line a 9x13 inch pan with parchment paper
  • Now to make the filling whisk together the eggs, peach preserves, heavy cream, brown sugar cinnamon, and vanilla until well combined then stir in the diced peaches and set the bowl aside. 
  • For the crust stir together  the gluten free flour, baking powder, salt and granulated sugar and once they’re combined add the cold diced butter and using a pastry blender, two knives, or your hands cut the butter into the dry mixture until the texture looks like coarse crumbs. 
  • Beat together the eggs, water and vanilla and once you’ve got it pretty well mixed stir it into the crumb mixture until the dough resembles crumbly cookie dough.  Remove 1 loosely packed cup of the dough and set it aside.
  • Dump the remaining dough into the bottom of the prepared pan then using either a spatula or the palms of your hands press it into an even layer.
  • Once you have good coverage, pour over the peach mixture and smooth it out a little trying not to disturb the bottom layer.
  • Scatter over small pieces of the reserved dough layer and once you have a pretty even distribution bake it for 50-55 minutes or until the top has a golden color.  Once the bars come out of the oven let them rest for 5 minutes then use a flat metal spatula to go around all the edges of the pan to ensure there will be no sticking later when we remove them from the pan. 
  • Allow them to cool then for the glaze mix together the confectioner’s sugar with enough milk or heavy cream to get a consistency that drizzles well from your spoon.   Start with 2 tablespoons and add a tablespoon at a time until it looks good.
  • Drizzle the glaze onto the bars then cover and refrigerate for several hours until chilled then lift them from the pan, slice them into whatever sizes you want and serve.     

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