Looking for a fun and delicious dessert? Then you must make these Peach Bars – loaded with fresh peaches and super flavorful, a delicious dessert for the whole family!
One of my favorite things about this time of year is the availability of fresh summertime fruit, and juicy peaches are at the top of that list. I love using up all my fresh peaches in these Peach Bars, topped off with a big scoop of vanilla ice cream, it doesn’t get any better!
Baking a fruit brings out its flavors and aromas and creates an oh-so-amazing texture. These peach pie bars are a flavorful celebration of summer that will have you reaching for more!
With their buttery crust, crumb topping, and sweet peaches in that gooey filling, fresh peach crumb bars are a great way to satisfy your sweet tooth.
Peaches are delicious on their own, but mixing them with butter, cinnamon, sugar, and lemon zest in a tasty crumble bar makes them a perfect summer dessert.
Reminiscent of peach crisp in bar form, this fresh peach dessert recipe works well for breakfast, dessert, or anything in between. Honestly, they are one of those recipes that are great anytime!
Warning: You may be tempted to take a fork to the pan as soon as they’re done. (Go right ahead! I’m not here to judge.) Because I may or may not have done this on more than one occasion – oopsies. These Peach Bars are just that good!
Some of our other favorite peach recipes we have on our site include: Peach Almond Jam, Peach Arnold Palmer and Fresh Peach Muffins Recipe with Crumble Topping.
WHY THIS RECIPE WORKS:
- With three different layers, you get three different textures and flavors in each bite.
- They are super easy to whip up.
- You can use any peach variety that you prefer, like most peach desserts.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Granulated sugar
- Egg
- Cinnamon
- Salt
- All-purpose flour
- Peaches
- Lemon zest
- Brown sugar
HOW TO MAKE PEACH BARS:
- Grease and line a 9″ x 13” baking dish with parchment paper and set aside. Preheat the oven to 350° F.
- Blend butter, sugar, and egg in a large bowl with a stand mixer or handheld electric mixer on medium-high until creamy and light, 3 minutes.
- Add cinnamon, salt, and flour, blending on low until just combined. Do not overmix.
- Press the bottom crust mixture into the prepared pan. To make this easier, put several large dollops of the mixture in different spots of the pan and push them together with your fingertips. Pat into an even layer.
- Place in the fridge to chill while we prepare the next steps.
- In a large bowl, stir the sliced peaches with sugar and lemon zest until combined, set aside.
- In a medium bowl, mix the flour, brown sugar, butter, and salt on low speed until just combined into small crumbles but still a bit powdery.
- Toss further with your fingers until slightly larger crumbs form (no larger than a pea).
- On the chilled base, spread the peach mixture in an even layer.
- Sprinkle the crumble on top of the peaches as evenly as possible, but do not press down.
- Bake for 45-50 minutes until golden brown on top and peaches are slightly bubbling along the edges.
- Cool in pan on a wire rack for at least 20 minutes before removing and cool completely before eating. Cut into bars and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF PEACHES ARE BEST?
Any kind of peach will work for this recipe; what you use depends on your personal preference. You could even use nectarines!
Do make sure that whatever you use is ripe so that it will be soft and flavorful.
Even slightly overripe peaches will work, but you may want to adjust the amount of sugar you use since overripe fruit is a bit on the sweet side.
HOW CAN I TELL IF MY PEACHES ARE RIPE?
Ripe peaches should be slightly fragrant and soft to the touch. Squeeze your peaches gently enough to tell if the flesh will yield, but not firmly enough to bruise it.
If it’s as hard as an apple, then it’s not ripe enough to eat. If that’s the case and you’d like to speed up the ripening process then. Try placing them in a paper bag for 24 hours; add a banana, if you have one, for extra ripening power.
The bag will trap the gas that the fruit gives off and will ripen it more quickly.
CAN I USE CANNED PEACHES?
Yes, you can! Just make sure to drain them well.
You can also use frozen sliced peaches, no need to thaw first, however, cooking time may vary.
ANY ADDITIONS?
Absolutely, here are a few ideas:
- White chocolate chips in the crust
- Powdered sugar glaze
- Dusting of powdered sugar
- Serve with whipped cream or ice cream on top
- Caramel drizzle
- Drizzle with white chocolate
- Add almond extract or vanilla extract to the crust and filling for a twist.
HOW TO STORE:
These Peach Bars can be stored covered in the pan with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
These can also be frozen. We like to wrap each bar well in plastic before freezing then place in a freezer bag, these will last up to 6 months in the freezer.
Defrost at room temperature.
DANA’S TIPS AND TRICKS:
- I love the peaches in this recipe, but feel free to experiment with any kind of fruit you like! I think a half-strawberry, half-peach concoction would be scrumptious.
- To peel or not to peel? I think the skin of peaches is almost the best part as it softens during the baking process, but this is a matter of personal preference.
- I use the same bowl to make each layer to cut down on dish clean-up!
- You can use any peach variety that you like.
- These can be frozen, see my tips above.
If you want a fun and delicious recipe to use up your peaches, then you need to make these Peach Bars. One bite of that sweet peach filling and you will fall in love.
If you like this recipe, you might also like:
If you’ve tried these PEACH BARS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Peach Bars
Ingredients
Base:
- 10 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 & 2/3 cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling:
- 1 pound + 6 ounces peaches sliced (peeling is optional)
- 3 tablespoons granulated sugar
- Zest 1 lemon
Crumble:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 6 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
Instructions
- Grease and line a 9″ x 13” baking dish with parchment paper and set aside. Preheat the oven to 350° F.
- Blend butter, sugar, and egg in a large bowl with a stand mixer or handheld electric mixer on medium-high until creamy and light, 3 minutes.10 tablespoons unsalted butter, 1/2 cup granulated sugar, 1 large egg
- Add flour, cinnamon, and salt blending on low until just combined. Do not overmix.1 & 2/3 cups all-purpose flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
- Press the bottom crust mixture into the prepared pan. To make this easier, put several large dollops of the mixture in different spots of the pan and push them together with your fingertips. Pat into an even layer.
- Place in the fridge to chill while we prepare the next steps.
- In a large bowl, stir the sliced peaches with sugar and lemon zest until combined, set aside.1 pound + 6 ounces peaches, 3 tablespoons granulated sugar, Zest 1 lemon
- In a medium bowl, mix the flour, brown sugar, butter, and salt on low speed until just combined into small crumbles but still a bit powdery.1 cup all-purpose flour, 1/2 cup brown sugar, 6 tablespoons unsalted butter, softened, 1/4 teaspoon salt
- Toss further with your fingers until slightly larger crumbs form (no larger than a pea).
- On the chilled base, spread the peach mixture in an even layer.
- Sprinkle the crumble on top of the peaches as evenly as possible, but do not press down.
- Bake for 45-50 minutes until golden brown on top and peaches are slightly bubbling along the edges.
- Cool in pan on a wire rack for at least 20 minutes before removing and cool completely before eating. Cut into bars and enjoy!
Notes
- I love the peaches in this recipe, but feel free to experiment with any kind of fruit you like! I think a half-strawberry, half-peach concoction would be scrumptious.
- To peel or not to peel? I think the skin of peaches is almost the best part as it softens during the baking process, but this is a matter of personal preference.
- I use the same bowl to make each layer to cut down on dish clean-up!
- You can use any peach variety that you like.
- These can be frozen, see my tips above.
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