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Peach Bars
These sweet and buttery peach bars are packed with juicy peaches and topped with a golden, crumbly crust. The easy dough doubles as the base and topping, and the fresh fruit filling adds the perfect blend of sweetness and spice. Perfect for summer desserts, potlucks, or brunch!
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These sweet peach bars are packed with juicy peaches and topped with a golden, buttery crumble. Each bite has layers of soft crust, gooey filling, and sugary topping that melt in your mouth.
Perfect for potlucks, picnics, or a cozy summer dessert, these peach bars slice beautifully and disappear fast! You'll want to bake a batch whenever peaches are in season!
More Recipes ⭐ Banana Peach Smoothie | Peach Cobbler Cheesecake | Peach Pretzel Salad
We've written step-by-step directions and included lots of photos to guide you as you bake. You’ll also get expert tips and helpful tricks to make these peach bars perfect every time.
Plus, we’ve answered your most common questions to help you bake with confidence. Scroll down for all the info.
Ingredients
What you'll need to make this peach bars recipe:
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
How to Make Peach Bars
The magic in these peach cheesecake bars starts with a buttery crust that doubles as a crumbly topping. Once that layer is pressed in, all you need is a bowl of fresh peaches and a quick stir to build the sweet, spiced filling. Here's what to do:
FIRST STEP: 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.
Pro Tip
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.
SECOND STEP: 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
THIRD STEP: Add the lightly beaten eggs and mix just until a crumbly dough forms.
FOURTH STEP: 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.
FIFTH STEP: 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.
SIXTH STEP: 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.
SEVENTH STEP: 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 crumb 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
These peach pie squares are sweet, crumbly, and perfect for just about any occasion. Here are some fun ways to serve them:
☀️ Summer Potluck Treat
Serve these fresh peach crumble bars chilled or at room temp—they travel well and hold their shape!
Pair with: Pineapple Cool Whip Pie or Raspberry Lemonade for a fruity spread.
🍨 Dessert with a Twist
Warm up a peach square and top it with a scoop of ice cream or whipped cream.
Pair with: Homemade Peach Ice Cream or a caramel drizzle.
☕️ Afternoon Snack or Brunch Dessert
Perfect with coffee or tea for a cozy afternoon bite or weekend brunch treat.
Pair with: Homemade Iced Mocha to round out the table.
Why You'll Love This Recipe
🍑 Fresh peaches + buttery crumble = dreamy combo - Juicy fruit and golden topping come together in every bite!
🍑 One dough, double duty - The same mix makes both the crust and the topping. Less work, more flavor.
🍑 Perfect for sharing (or not 😉) - These slice like a dream and disappear fast at potlucks, picnics, and brunch tables.
Recipe FAQ
Can I use canned or frozen peaches instead of fresh?
Yes! Just make sure to drain canned peaches well or thaw and blot frozen ones to remove excess moisture.
Do I need to peel the peaches?
Peeling is recommended for the best texture. The skins can get chewy after baking.
Why is my crust crumbly or dry?
Make sure you don’t overmix after adding the eggs. You want a crumbly texture, not a smooth dough.
How long should I wait before slicing?
Let the bars cool completely. For cleaner cuts, chill them in the fridge for 15 minutes before slicing.
Serving FAQ
Do peach bars need to be served warm or cold?
You can serve them either way! They’re delicious chilled or slightly warmed with ice cream.
Can I serve these for brunch?
Yes! These bars make a sweet addition to brunch spreads and go great with coffee or tea.
Should I add anything on top before serving?
Try whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra flair.
How many bars does this recipe make?
It makes 12 generous bars, but you can cut smaller squares if serving a bigger group.
Storage FAQ
Can I make peach bars ahead of time?
Yes! You can bake them a day ahead and store them in the fridge until you’re ready to serve.
How should I store leftovers?
Place the cooled bars in an airtight container and refrigerate for up to 4 days.
Do I need to refrigerate them?
Yes, because of the fresh fruit. Keep them chilled to stay fresh and safe to eat.
Can I freeze peach bars?
You sure can! Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving. Thaw in the fridge for a few hours before serving.
How do I reheat peach bars?
Microwave a slice for 10–15 seconds or pop it in the oven at 300°F for 5–10 minutes.
Pie Bars Recipes
Peach Bars
These sweet and buttery peach bars are packed with juicy peaches and topped with a golden, crumbly crust. The easy dough doubles as the base and topping, and the fresh fruit filling adds the perfect blend of sweetness and spice. Perfect for summer desserts, potlucks, or brunch!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
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
DIRECTIONS
- 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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Peach Recipes
Comments
Mike says
Easy to make and so delicious!