Peach Cobbler Bars

What is your favorite summer fruit? My first pick would be watermelon, and peaches come in a close 2nd. A ripe, soft, juicy peach is so satisfying on a hot summer day. While I definitely won't be missing the summer heat, I will miss my summer fruits! But like most things, if they're always available to you then it's easy to not appreciate them as much. Even though it's time to say goodbye to summer fruits, we have fall fruits & veggies to look forward pumpkins! Mmmm there are so many yummy recipes that use pumpkins.

But, there are still a few days left of summer- which means you can still purchase some yummy peaches and try my Peach Cobbler Bar recipe. Not only are these Peach Cobbler Bars YUMMY, but they're a healthy alternative to traditional peach cobbler. And in case you were wondering they're dairy free, gluten free & refined sugar free.

Peach Cobbler Bars

Prep Time: 15 minutes

Bake Time: 25-28 minutes

Servings: 9 bars



-3/4 cup oats

-1/2 cup date sugar

-1/4 cup coconut flour, lightly packed

-1/2 cup almond flour, lightly packed

-1/2 cup oat flour

-1/2 t. cinnamon

-1/4 t. salt

-1/4 cup coconut oil, melted

-1/4 cup applesauce

-1 T. honey


-1 & 1/2 cups of peaches, diced

-1 t. cornstarch

-1 T. lemon juice

-2 T. apple sauce

-2 t. honey

-1/2 t. vanilla extract


1. Mix the oats, date sugar, coconut flour, almond flour, oat flour, cinnamon, and salt in a large mixing bowl.

2. Stir in the coconut oil, 1/4 cup applesauce, and 1 T. honey into the dry mixture until all the flour is moistened. The mixture will be crumbly though.

3. Take 2 and 1/2 cups (lightly packed) of the crust mixture and evenly spread it in an 8" square cake pan. Then using the back of a large spoon or measuring cup, press the crust mixture down, then use your fingers to make sure all the edges are pressed firmly down. Set pan aside and now let's work on the filling.

4. Preheat oven to 375 degrees Fahrenheit.

5. Dice one large peach, and then measure out 1 and 1/2 cups and put in a small mixing bowl.

6. Stir in the cornstarch until all the peaches are coated.

7. Next stir in the lemon juice, 2 T. apple sauce, 2 t. honey, and the vanilla.

8. Pour peach filling into the 8" cake pan and evenly spread over crust using a spoon.

9. Then evenly distribute the remaining crust mixture over the peaches, gently press the crust crumble down (it doesn't need to be pressed down as firmly as the crust was).

10. If you have any leftover peaches, cut a few very thin slices and arrange them on top as decorative pieces. Then sprinkle a little cinnamon over them.

11. Lastly, place pan in oven and bake for 25-28 minutes.

12. Remove from oven and let cool for 15 minutes before serving.


I used Bob's Red Mill date sugar, which is found on the baking aisle. This date sugar is made from dehydrated dates with some oat flour, a great alternative to highly processed sugars. It is important to keep in mind the sugar content is still high and should be consumed in moderation.

Nutrition Information for each Cobbler Bar: