December 11, 2023
Review RecipePeach Bars
Savor the irresistible goodness of our delectable peach bars, where the peach filling meets a rich crumble topping.
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Get ready to satisfy your cravings for the flavors of summer with our delicious peach bars. These bars are all about the perfect blend of sweet, juicy peaches and a buttery crust.
Peach Bars Ingredients
By combining a handful of pantry staples, you’ll have the ideal texture for a soft, lemon-infused crust and crumbly topping.
The peaches are the star of the show. Spiced with cinnamon and brown sugar, the fruit brings a burst of freshness to the bars.
To make these peach pie bars, you’ll need:
For The Crust & Topping:
- 3¼ cups of all-purpose flour
- 1½ cups of granulated sugar
- ½ teaspoon of salt
- 1 teaspoon of lemon zest
- ½ cup of unsalted butter, chilled and cut into small cubes
- 3 eggs, lightly beaten
For The Peach Pie Filling:
- 4 cups of fresh peaches, peeled and diced into ¾-1-inch sized pieces (approximately 4-5 large ripe peaches)
- ¾ cup of light brown sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of cornstarch
- 1 tablespoon of fresh lemon juice
Substitutions and Additions
PEACHES: Fresh peaches are best for this peach crumb bar recipe.
You can use frozen peaches that have been thawed if fresh ones are not in season when you want to make these bars.
You will want to add an additional one tablespoon of cornstarch to help compensate for the added moisture from the frozen fruit to help thicken the filling as it bakes.
VARIATIONS: While peaches are the main ingredient, you can experiment with other fruits like berries, apples, or pears to create unique fruit bars.
The possibilities are endless, and you can enjoy a different flavor of these squares every week.
CHOCOLATE CHIPS: For a chocolatey indulgence, sprinkle some chocolate chips over the peach filling before adding the top crust.
CARAMEL DRIZZLE: After baking, drizzle caramel sauce over the cooled bars for an extra layer of sweetness.
EGGS: If you’re vegan or out of eggs, you can use a flax or chia seed egg as a binding agent.
To make one, mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens.
ALL-PURPOSE FLOUR: If you prefer a different type of flour, like whole wheat or almond flour, you can experiment with it for a unique twist on the crust.
CINNAMON: If you’re feeling adventurous, try substituting cinnamon with nutmeg or cardamom for a different flavor profile.
LEMON ZEST: For a tangy variation, consider using orange or lime zest instead of lemon to infuse a citrusy aroma into your bars.
SUGAR: Swap granulated sugar with brown sugar, honey, or maple syrup for a distinct sweetness and flavor twist.
How To Make This Peach Bars Recipe
Let’s get started with the step-by-step instructions for making these peach squares:
STEP ONE: Preheat the oven to 350°F.
Spray a 9×13 baking pan with baker’s spray and line it with a piece of parchment paper, allowing for overhang so you can lift the cooled bars out of the pan to cut.
Set the lined pan aside.
OUR RECIPE DEVELOPER SAYS
If you are using a glass 9×13 baking dish, you can omit the parchment paper and just slice the bars in the dish once cooled completely.
You may need to run a sharp knife around the edges of the dish if the sugars have caramelized and stuck to the glass dish.
STEP TWO: Add the flour, granulated sugar, salt, lemon zest, and cubed cold butter to the large bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-low speed until you get pea-sized pieces of butter in the flour.
PRO TIP:
Mixing the dry ingredients with butter until you achieve pea-sized pieces is the secret to a flaky crust.
When adding the peach filling, ensure an even distribution to balance the sweetness.
You can make your crust/topping mixture in a food processor or by hand using a pastry cutter to incorporate the butter into the flour into pea-sized pieces.
STEP THREE: Add the lightly beaten eggs and mix just until a crumbly dough forms.
STEP FOUR: Press two-thirds of the dough into the bottom of the prepared baking pan in an even layer.
You can lightly wet your fingertips with cool water to help press the dough into the pan without it sticking to your fingers too much.
STEP FIVE: Add the diced fresh peaches, light brown sugar, cinnamon, cornstarch, and lemon juice to a large mixing bowl. Gently stir together until all the peaches are coated in the sugar.
STEP SIX: Spread the peach mixture evenly over the bottom crust layer. Crumble the remaining crust mixture over the top of the peaches.
You will want areas of the peaches to be exposed when baked.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
STEP SEVEN: Bake these peach pie bars for 45-50 minutes or until the top crust is lightly golden and the peach pie filling is bubbly. Allow to cool completely before slicing and serving.
PRO TIP:
You can place your pan of cooled peach pie bars into the refrigerator for 15 minutes to help firm them up before lifting them out of the pan with the parchment paper to slice and serve.
How To Serve
SERVE THEM WITH ICE CREAM: Pair a warm square with a scoop of vanilla ice cream and a dollop of whipped cream for an a la mode dessert.
Drizzle them with one of our homemade sauces for extra indulgence:
SERVE THEM WITH A WARM DRINK: Serve alongside freshly brewed coffee, tea, or hot chocolate for a morning or afternoon treat.
Other hot beverages you could try include our pumpkin spice latte or hot toddy.
SERVE THEM WITH A COLD DRINK: On a summery day, a refreshing beverage is just the thing to wash down these peach pie squares.
Try our vanilla latte, coconut milk latte, iced tea, or a cold glass of milk for a few great choices.
SERVE THEM FOR DESSERT: Create a tray with a variety of bars, including these peach pie bars, our butterscotch bars, and Snickerdoodle cheesecake bars, for a memorable gathering.
SERVE THEM WITH FRUIT: Assemble a fruit-inspired dessert buffet featuring these bars, fruit salad, and a selection of mini baked goods, including our mini lemon meringue pies and strawberry pie bars.
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When To Serve
FAMILY PICNIC: These peach crumb bars are a great choice for an outdoor family gathering, adding a touch of goodness to your spread.
SUMMER BBQ: Serve these peach pie bars as a finale to a summertime barbecue, impressing your guests with their fruity charm.
BRUNCH PARTY: For a weekend meal, these bars make an ideal addition to the dessert table, pairing beautifully with coffee or mimosas.
POTLUCK DINNER: Contribute a pan of these bars to your next party, where they’ll vanish before your eyes.
WEEKNIGHT DESSERT: Who says you need a special occasion? Enjoy these bars any day of the week, and let their simple elegance brighten your day.
Storage
If, by chance, you have leftovers or want to make these bars ahead of time, make sure to follow our simple guidelines.
MAKE AHEAD: You can make the crust and topping mixture in advance and store it in the fridge for up to two days. Assemble the bars and bake them when ready.
IN THE FRIDGE: Store any leftover bars in an airtight container in the fridge for up to three days. A quick zap in the microwave can bring back their freshness.
IN THE FREEZER: To freeze, wrap individual bars in plastic wrap and place them in a freezer-safe container for up to three months.
Reheat in the oven or microwave when ready to enjoy.
Why We Love This Recipe
VERSATILITY: These easy peach desserts are suitable for casual family gatherings or special occasions.
SEASONAL TREAT: They showcase the beauty of in-season fruit, allowing you to savor the ripest peaches of summer.
EASY TO MAKE: This recipe is approachable for all levels of bakers, delivering delicious results with minimal effort.
CROWD-PLEASER: From the crust to the peach filling, these bars are a guaranteed recipe that everyone will enjoy.
HOMEMADE GOODNESS: There’s something truly satisfying about creating a dessert at home, and these bars deliver that comforting feeling in every bite.
When peach season comes around, our peach bars are a celebration of summer’s finest flavors. With their versatility, easy preparation, and crowd-pleasing taste, these bars are ideal for picnics, barbecues, brunches, potlucks, or even a simple weeknight dessert.
Frequently Asked Questions
Can I use frozen peaches instead of fresh ones?
Yes, you can. Just remember to add an extra tablespoon of cornstarch to account for the added moisture.
Can I use a different fruit instead of peaches?
While peaches are fantastic, you can experiment with other fruits like nectarines or apricots for a unique twist.
Do I need to refrigerate leftovers?
It’s best to store any leftover bars in the refrigerator to maintain their freshness.
Can I serve these bars warm?
Absolutely! Serving them warm with a scoop of ice cream is a fantastic option.
How do I know when the bars are done baking?
Look for a lightly golden top crust and bubbling peach filling. This indicates that the bars are ready to be enjoyed.
Can I omit the lemon zest?
While lemon zest adds a lovely citrusy note, you can omit it if you prefer a more straightforward peach flavor.
Can I make the crust and topping mixture by hand?
Absolutely! You can use a pastry cutter to incorporate the butter into the flour until you have pea-sized pieces.
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Peach Pie Bars
Savor the irresistible goodness of our delectable peach bars, where the peach filling meets a rich crumble topping.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Ingredients
Crust/Topping
- 3¼ cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon lemon zest
- ½ cup unsalted butter, chilled and cut into small cubes
- 3 eggs, lightly beaten
Peach Pie Filling
- 4 cups fresh peaches, peeled and diced into ¾ to 1 inch sized pieces (approximately 4 to 5 large ripe peaches)
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking pan with baker’s spray and line it with a piece of parchment paper, allowing for overhang so you can lift the cooled bars out of the pan to cut. Set aside.
- Add the flour, granulated sugar, salt, lemon zest, and cubed butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until you get pea-sized pieces of butter in the flour.
- Add the lightly beaten eggs and mix just until a crumbly dough forms.
- Press ⅔ of the dough into the bottom of the prepared baking pan in an even layer. You can lightly wet your fingertips with cool water to help press the dough into the pan without it sticking to your fingers too much.
- Add the diced fresh peaches, light brown sugar, cinnamon, cornstarch, and lemon juice in a large mixing bowl. Gently stir together until all the peaches are coated in the sugar.
- Spread the peach mixture evenly over the bottom crust layer. Crumble the remaining crust mixture over the top of the peaches. You will want areas of the peaches to be exposed when baked.
- Bake these peach pie bars for 45-50 minutes or until the top crust is lightly golden and the peach pie filling is bubbly. Allow to cool completely before slicing and serving.
Notes
- If you are using a glass 9×13 baking dish, you can omit the parchment paper and just slice the bars in the dish once cooled completely. You may need to run a sharp knife around the edges of the dish if the sugars have caramelized and stuck to the glass dish.
- Mixing the dry ingredients with butter until you achieve pea-sized pieces is the secret to a flaky crust. When adding the peach filling, ensure an even distribution to balance the sweetness. You can make your crust/topping mixture in a food processor or by hand using a pastry cutter to incorporate the butter into the flour into pea-sized pieces.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
- You can place your pan of cooled peach pie bars into the refrigerator for 15 minutes to help firm them up before lifting them out of the pan with the parchment paper to slice and serve.
Nutrition
Calories: 380kcal | Carbohydrates: 70g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 125mg | Potassium: 137mg | Fiber: 2g | Sugar: 43g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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