Brown Butter Bourbon Peach & Guava Cobbler Bars
A Southern potluck classic reinvented with tropical fruit and bourbon heat
Here at Mountaintop Kitchen, we believe in honoring tradition while letting the seasons and our surroundings shape the story. This bake blends the comfort of a Southern cobbler bar with the bold, floral tang of Mexican guava, all wrapped in a nutty brown butter crust and a hint of bourbon heat. It’s familiar, but just different enough to make you pause between bites…and surely reach for more. Let’s bake up some summer fun! —Stone
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A Southern Classic, Reimagined
There’s something magical about the way a summer peach melts into caramelized syrup in the oven; and if you’ve ever snuck a bite of cobbler straight from the pan, you know what I mean. But this time, we’re giving that Southern classic a sun-kissed twist. These Brown Butter Bourbon Peach & Guava Cobbler Bars combine everything you love about cobbler: golden crust, jammy fruit, and warm spice. But there’s a twist; this time we’re adding the tropical tang of guava and the richness of brown butter to create a dessert that feels both nostalgic and new—perfect for a potluck gathering or a cozy dinner with family and friends.
From the Mountains of Mexico
Today, we’re baking with whimsical intention. Nestled in the mountains of Mexico, we’re weaving together the deep-rooted traditions of Southern comfort baking from Appalachia with the vibrant, ancestral flavors of this land: home to the enduring legacies of the Maya, the Mexica, and other peoples whose cultures continue to inspire. This recipe is part of our mission to reimagine regional desserts using Mexican fruits like guava, passion fruit, and prickly pear. Here, the guava brings floral depth and a bit of mischief to the familiar warmth of bourbon-soaked peaches.
Welcome into our Mountaintop Kitchen. Join us on a journey to bring neighboring cultures together through the joy of baking!
Featured Products: 8x8-inch (20x20 cm) square baking pan with 3-inch sides (This is the perfect size for a variety of brownies, bars, and traybakes.)
To purchase other equipment that we used in this recipe, see our recommended products page. Disclaimer: I make a small commission that helps to pay for recipe development and production costs; you pay the regular Amazon price (USA only) . Thanks! 👨🏼🍳
Baked to Share, Meant to Be Remembered
Whether you’re headed to a summer potluck, hosting neighbors on the porch, or simply craving something soulful and sunny, these bars were made to be shared. They slice clean, travel well, and most importantly; they spark conversation. “What is that flavor?” someone will ask. And you’ll smile and say, “Just a little peach… and a little guava from dew-drenched orchards.” Refrain from mentioning the Kentucky bourbon until they’re giggling and rolling on the floor. Seriously, there’s only a tad.👨🏼🍳
Until the Next Bake
Recipes like this remind us how much story can live inside a single bite: how tradition, place, and curiosity can come together in something both rooted and new. If you give these cobbler bars a try, I’d love to hear how they turned out in your kitchen. From our mountain air to your oven, thank you for baking with me; and until the next bake, keep your butter browned and your fruit ripe. —Stone👨🏼🍳
Stone’s Guide to Perfect Fruity Cobbler Bars: Ingredient by Ingredient
Ingredients Needed:
Unsalted butter – browned to create a rich, nutty base for the crust and crumble.
All-purpose flour – provides structure for the crust and crumble topping.
Light brown sugar – adds sweetness and moisture with a subtle molasses note.
Salt – balances sweetness and enhances all flavors (Use sea or kosher salt.).
Vanilla extract (optional) – deepens the aroma and adds warmth to the crust.
Fresh peaches – the juicy, jammy centerpiece of the filling.
Cornstarch – thickens the peach filling as it bakes.
Bourbon – adds depth, warmth, and a hint of smokiness to the fruit.
Guava jam or puree (in filling) – brings tropical brightness and floral acidity.
Cinnamon – subtly warms and rounds out the fruit flavor.
Granulated sugar (optional) – boosts sweetness if peaches are underripe.
Salt (in filling) – sharpens and intensifies the fruit flavors.
Guava jam or paste (layered on crust) – adds a hidden layer of tangy-sweet fruit beneath the peaches.
Guava jam (for drizzle) – creates a glossy, fruity topping.
Equipment Used in the Video Tutorial:
8x8 inch (20x20 cm) baking pan – for assembling and baking the bars (Click to purchase: USA only)
Round piping tips – handy for piping on toppings and decorating a range of treats
Induction cooktop – perfect as a backup burner or not tying up the main kitchen’s stovetop.
Double-handed long blade - for those who relish making precise brownie/bars and other tray-bake slices.
Medium saucepan – to brown the butter
Microwave-safe glass mixing bowls – one for the crust, one for the filling, one optional for the drizzle
Rubber spatula or wooden spoon – for mixing dough and filling
Whisk – for preparing the optional guava-lime drizzle
Measuring cups and spoons – for both wet and dry ingredients
Kitchen scale (optional but recommended) – for precise ingredient measuring
Parchment paper – to line the baking pan for easy removal and slicing
Sharp knife or bench scraper – for clean bar slicing
Cooling rack – to cool the bars evenly before slicing
The Recipe:
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Note: For this recipe at an altitude of 7,000+ft, I made no adjustments to the base recipe. 👨🏼🍳
👨🏼🍳For the Crust + Crumble
1 cup (226 g) unsalted butter
1½ cups (180 g) all-purpose flour
½ cup (100 g) light brown sugar
¼ tsp (1.5 g) salt
1 tsp (5 mL) vanilla extract (optional)
👨🏼🍳For the Fruit Filling
2 cups (330 g) fresh peaches, sliced (about 3 large)
1½ tbsp (12 g) cornstarch
2 tbsp (30 mL) bourbon (optional)
2 tbsp (40 g) guava (guayaba) jam or puree (apricot, etc.)
¼ tsp (0.5 g) cinnamon
1–2 tbsp (12–25 g) granulated sugar (optional-amount depends on the sweetness of the peaches)
Pinch of salt
👨🏼🍳For the Guava Layer (set aside some of the jam prepared for the filling)
2–3 tbsp (40–60 g) guava (guayaba) jam or paste (apricot, etc.)
👨🏼🍳For the Guava Drizzle (set aside some of the jam prepared for the filling)
1 tbsp (20 g) guava (guayaba) jam (apricot, etc.)
Prep:
Preheat the oven to:
350°F (175°C) for a conventional oven
330°F (165°C) for a convection oven
Prepare your baking tin: Use an 8x8 inch (20x20 cm) square baking pan.
Line the bottom and sides with parchment paper, leaving an overhang for easy removal.
Lightly grease the parchment or spray with baking spray for extra insurance against sticking.
1. Brown the Butter
Melt the butter in a saucepan over medium heat. Stir until it foams, turns golden, and smells nutty—about 5–7 minutes. Remove from heat and let cool slightly.
2. Make the Crust & Crumble
In a medium bowl, sift the flour, brown sugar, and salt together. Using a fork, stir in the browned butter and vanilla (if using) until a soft dough forms.
Let it sit for 5–10 minutes at room temp before pressing into the pan. This allows the flour to absorb the butter and makes it easier to manage.
Reserve some (½ cup) of the dough for the topping. Place the reserved dough in the fridge for easy crumbling later. If the reserved dough is too soft after remove from the fridge, add a tablespoon of flour.
Press the crust dough into a parchment-lined 8x8 inch (20x20 cm) pan.
Bake* crust at:
350°F (175°C) conventional for 15 minutes
330°F (165°C) convection for 15 minutes
*Cool the baked crust completely then place in the fridge to chill.
3. Prepare the Fruit Filling
In a bowl, toss the sliced peaches with cornstarch, bourbon, guava jam (at room temperature), cinnamon, salt, and sugar if needed (based on your likes and the sweetness of the peaches). Let sit to macerate while the crust bakes or cools/chills.
4. Assemble the Bars
With a light touch, spread the guava jam or paste over the completely cooled and chilled crust. Spoon the peach-guava mixture evenly on top. Crumble the reserved dough over the fruit.
5. Bake
Bake at:
350°F (175°C) conventional for 30–35 minutes
330°F (165°C) convection for 28–30 minutes
Bake until the topping is golden and fruit is bubbling around the edges.
6. Cool & Drizzle
Let the bars cool completely (at least 1–2 hours) before slicing.
To make the optional drizzle, mix guava jam with lime juice and warm water until pourable. Drizzle just before serving. Optionally use straight guava jam and pipe with a piping bag.
Add any additional toppings as you like: crushed pistachios or walnuts, crushed freeze-dried raspberries, etc.
Nutrition Estimate per cobbler bar (1 of 8 bars (105g), 2x4-inches):
Note: This is based on average ingredient values and baking tin/slice (2x4-inches) sizing. Nutrition Disclaimer
Total Fat: 24g (Saturated Fat 14g | Trans Fat 0g) | Cholesterol: 61mg | Sodium: 130mg | Total Carbohydrate: 56g (Dietary Fiber: 2g, Total Sugars: 30g) | Protein: 4g | Vitamin D: 6mcg | Calcium: 21mg | Iron: 1.5mg | Potassium: 153mg
Storage Information:
• Room temp: Store tightly covered for up to 2 days
• Fridge: Keeps well for 5–6 days; bring to room temp before serving
• Freezer: Freeze sliced bars individually, tightly wrapped, for up to 1 month. Thaw overnight in the fridge
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