These peach pie bars taste like summer in every bite, with a buttery crust, juicy peach filling, and a soft crumbly topping. They are simple enough for a weekday treat, yet pretty enough to bring to a gathering.
Peach Pie Bars
Equipment
- 1 Square baking pan 8-inch
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Whisk
- 1 Pastry cutter or fork for cutting in butter
Ingredients
Crust and Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar divided
- 0.5 cup brown sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup cold unsalted butter cut into cubes
- 1 egg
Peach Filling
- 3 cups fresh peaches peeled and chopped
- 0.25 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 0.5 tsp ground cinnamon
- 1 tsp alcohol-free vanilla
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving a little overhang on the sides.
- Whisk the flour, sugars, baking powder, and salt together in a large bowl. Cut in the cold butter until the mixture looks sandy with small pea-sized pieces. Stir in the egg until the dough starts to come together.
- In a separate bowl, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, and alcohol-free vanilla. Toss gently so the fruit is evenly coated.
- Press a little more than half of the dough into the prepared pan to form the base. Spread the peach filling evenly over the crust, then crumble the remaining dough over the top.
- Bake until the top is golden and the filling is bubbling at the edges. Let the pan cool completely before slicing so the bars hold together well.
Notes
Why You’ll Love This Peach Pie Bars
You get all the cozy charm of peach pie in a hand-held bar that is easier to slice, serve, and share. The texture is balanced and satisfying, with a tender base, bright peach center, and golden topping.
Peach Pie Bars Ingredients & Substitutions
- All-purpose flour, helps create both the crust and crumb topping.
- Granulated sugar, adds sweetness to the dough and filling.
- Brown sugar, brings a deeper, caramel-like flavor.
- Baking powder, gives the bars a little lift.
- Salt, sharpens the flavor.
- Cold unsalted butter, cut into cubes for a tender, crumbly texture.
- Egg, helps bind the crust mixture.
- Fresh peaches, peeled and chopped, for the filling.
- Cornstarch, thickens the peach juices so the bars slice neatly.
- Lemon juice, brightens the flavor.
- Ground cinnamon, adds warm spice.
- Alcohol-free vanilla, for a soft bakery-style aroma.
- Optional substitute for fresh peaches, use thawed frozen peaches that are well drained.
- Optional substitute for cornstarch, use an equal amount of arrowroot powder.
Step-by-Step Instructions to Make Peach Pie Bars
Step 1: Prepare the pan
Line a square baking pan with parchment paper, leaving a little overhang on the sides. This makes lifting the bars out much easier once they have cooled.
Step 2: Mix the crust and topping
Whisk the flour, sugars, baking powder, and salt together in a large bowl. Cut in the cold butter until the mixture looks sandy with small pea-sized pieces. Stir in the egg until the dough starts to come together.
Step 3: Make the peach filling
In a separate bowl, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, and alcohol-free vanilla. Toss gently so the fruit is evenly coated.
Step 4: Assemble the bars
Press a little more than half of the dough into the prepared pan to form the base. Spread the peach filling evenly over the crust, then crumble the remaining dough over the top.
Step 5: Bake until golden
Bake until the top is golden and the filling is bubbling at the edges. Let the pan cool completely before slicing so the bars hold together well.
Tips for Success
Use cold butter for the best crumbly texture. If your peaches are very juicy, add a touch more cornstarch so the filling stays set. Let the bars cool fully, because cutting them too early can make them fall apart.
Variations of Peach Pie Bars
Add a little nutmeg for extra warmth, or mix in a handful of blueberries for a colorful twist. You can also swap part of the flour with almond flour for a slightly richer flavor, though the texture will be a bit more tender.
Serving Suggestions: What to Pair with Peach Pie Bars
These bars are lovely on their own, but they are especially nice with whipped cream or a scoop of vanilla ice cream. For a simple dessert spread, serve them with fresh berries, iced tea, or hot coffee.
Storage & Reheating Instructions
Store the cooled bars in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual bars and freeze them for up to 2 months. Thaw in the fridge, then enjoy chilled or let them sit at room temperature before serving.
Memories Made Around the Table
Peach desserts always remind me of relaxed afternoons, sticky fingers, and everyone sneaking a second piece before dinner. These bars bring that same feeling to the table, simple and sweet in the best way.
FAQs
Can I use canned peaches?
Yes, canned peaches work well if they are well drained. Pat them dry before mixing them with the filling ingredients.
Do I need to peel the peaches?
Peeling is recommended for the smoothest filling, but you can leave the skins on if you prefer a more rustic texture.
Why did my bars turn out crumbly?
They may have been cut before fully cooling, or the crust may have needed a little more binding time. Make sure the bars cool completely before slicing.
Can I make these ahead of time?
Yes, these bars are a great make-ahead dessert. Bake them the day before, chill overnight, and slice when you are ready to serve.
Final Thoughts
These peach pie bars are an easy way to enjoy the flavor of peach pie without the fuss of rolling dough. If you love simple fruit desserts with a cozy homemade feel, this recipe is one to save and make again.