Why You’ll Love This Recipe
Fresh Peach Pie Bars are a delicious way to enjoy juicy summer peaches in a handheld dessert. With a buttery shortbread crust, sweet peach filling, and crumbly streusel topping, these bars capture all the flavor of peach pie with less fuss. They’re perfect for summer gatherings, potlucks, or a sweet treat anytime.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
unsalted butter
salt
ripe fresh peaches
cornstarch
brown sugar
lemon juice
cinnamon
vanilla extract
directions
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
In a large bowl, mix flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Press two-thirds of the crumb mixture into the bottom of the prepared pan to form the crust.
Bake the crust for 15 minutes, then remove from the oven and set aside.
Peel and slice the peaches, then mix them with brown sugar, cornstarch, lemon juice, cinnamon, and vanilla until evenly coated.
Spread the peach mixture over the pre-baked crust.
Sprinkle the remaining crumb mixture over the top as a streusel.
Return the pan to the oven and bake for 35–40 minutes, or until the top is golden and the peaches are bubbly.
Allow to cool completely before slicing into bars.
Servings and timing
This recipe yields approximately 16 bars.
Preparation time: 20 minutes
Baking time: 50–55 minutes
Cooling time: 1 hour
Total time: 2 hours 10 minutes
Variations
Add a drizzle of vanilla glaze for extra sweetness.
Use nectarines or plums as a twist on the peach filling.
Add chopped pecans or almonds to the streusel for crunch.
Mix in a handful of raspberries or blueberries with the peaches for a berry-peach combo.
storage/reheating
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual bars in the microwave for 10–15 seconds.
Bars can be frozen for up to 2 months—thaw in the fridge before serving.
FAQs
Can I use canned or frozen peaches?
Yes, just be sure to drain canned peaches well or thaw and drain frozen ones to avoid excess liquid.
Do I need to peel the peaches?
Peeling is recommended for the best texture, but it’s optional.
Can I make these bars ahead of time?
Yes, they store well and taste great the next day.
Can I use a food processor for the crust?
Absolutely—it makes combining the butter and flour quick and easy.
Are these bars overly sweet?
No, they have a balanced sweetness from the peaches and brown sugar.
Can I double the recipe?
Yes, use a larger baking dish or two 9×13 pans.
Do they need to be refrigerated?
Only if storing longer than 2 days or in warm environments.
What’s the best way to slice them cleanly?
Use a sharp knife and wipe it clean between cuts for neat bars.
Can I add spices besides cinnamon?
Yes, try nutmeg or cardamom for a flavor twist.
Are they good for picnics or parties?
Definitely—easy to serve, transport, and enjoy without utensils.
Conclusion
Fresh Peach Pie Bars are a delightful and simple dessert that highlights the flavor of ripe summer peaches. With a buttery crust and a sweet, spiced filling, these bars offer the comfort of homemade pie in an easy-to-share format. Make them once, and they’ll be your new go-to for sunny days and sweet cravings.
Print
Fresh Peach Pie Bars
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 2 hours 5 mins (including baking & cooling)
- Yield: 16 bars
- Category: Dessert / Bar
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery shortbread crust topped with a juicy, cinnamon‑infused fresh peach filling and a light crumb topping—easy to bake and perfect for summer.
Ingredients
- 1 ½ cups all‑purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- ¼ tsp salt
- 4 cups fresh peaches, peeled and diced (about 4–5 peaches)
- ⅓ cup granulated sugar
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ½ tsp ground cinnamon
- ½ cup old‑fashioned rolled oats
- ⅓ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ tsp ground nutmeg (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch baking pan with parchment paper, leaving an overhang.
- In a bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press two‑thirds of the mixture firmly into the bottom of the pan. Bake for 15 minutes or until lightly golden. Remove and cool slightly.
- In a large bowl, toss diced peaches with granulated sugar, lemon juice, vanilla, cornstarch, and cinnamon until well coated.
- Pour peach mixture evenly over the warm crust.
- In a separate bowl, mix oats, brown sugar, melted butter, and nutmeg (if using) until crumbly. Sprinkle over peaches.
- Bake for 30–35 minutes until topping is golden and filling bubbles.
- Cool completely in pan on a wire rack, about 1½ hours. Use parchment overhang to lift bars from pan and cut into squares.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator up to 4 days (or freeze for up to 2 months).
Notes
- Choose ripe but firm peaches to avoid a runny filling.
- Swap half the granulated sugar for brown sugar in the filling for richer flavor.
- Add a pinch of ground ginger or cardamom to the crumb topping for a flavor twist.
- You can substitute frozen peaches—thaw and drain excess liquid before using and reduce cornstarch to 1 Tbsp.
- For added texture, stir ¼ cup chopped pecans into the oat crumb topping.