Peach pie bars are a delightful twist on the traditional peach pie, offering all the juicy sweetness of ripe peaches layered between buttery crust and crumbly streusel—only in a more convenient, handheld form.
Perfect for summer gatherings, potlucks, picnics, bake sales, or even a cozy afternoon at home, these bars are proof that sometimes the best desserts are the simplest.
Why Peach Pie Bars Are a Must-Try Dessert
Peach pie is already a summer classic, but bars make it:
- Easier to serve – no pie cutter needed; just slice into squares or rectangles.
- Portable – perfect for packed lunches, road trips, and bake sales.
- Less messy – a sturdy crust holds the peach filling without collapsing.
- Customizable – add spices, swap fruits, or make it gluten-free/vegan.
They deliver all the nostalgia of homemade pie with modern-day convenience, making them a recipe worth learning and perfecting.
Choosing the Right Peaches
The flavor of your bars starts with the peaches. The better the fruit, the better the dessert.
Types of peaches to use:
- Yellow-flesh peaches – sweet-tart balance; classic peach pie flavor.
- White-flesh peaches – sweeter, milder flavor; great if you like less tang.
- Freestone peaches – flesh separates easily from the pit; easiest to prep.
- Clingstone peaches – juicier and softer, but harder to pit.
How to pick ripe peaches:
- Look for vibrant color without green patches.
- Gently press the peach—it should give slightly under pressure.
- Smell the stem area—a sweet aroma means it’s ripe.
Pro Tip: If your peaches are underripe, place them in a paper bag at room temperature for 1–2 days to speed ripening.
Peeling Peaches Without the Mess
While peeling is optional, most bakers prefer a smooth filling.
Quick blanching method:
- Boil water in a medium pot.
- Score a shallow “X” at the base of each peach.
- Drop peaches into boiling water for 30–40 seconds.
- Transfer immediately to an ice bath.
- Peel slips off easily.
The Perfect Peach Pie Bar Recipe
Yield: 12–16 bars
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 15 minutes
Difficulty Level: Beginner-Friendly
Ingredients
For the Crust
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
For the Peach Filling
- 4 cups (about 5–6 medium) fresh peaches, peeled and sliced
- ½ cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
For the Streusel Topping
- ½ cup (63 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ teaspoon cinnamon
- ¼ cup (56 g) unsalted butter, cold and cubed
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat
- Preheat oven to 350°F (175°C).
- Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
Step 2: Make the Crust
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
- Add egg and vanilla; mix until dough just comes together.
- Press dough evenly into the bottom of the prepared pan.
- Bake for 10 minutes until lightly golden.
Step 3: Prepare the Peach Filling
- In a medium bowl, combine peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg (if using), and salt.
- Gently toss to coat; set aside while making the topping.
Step 4: Make the Streusel Topping
- In a small bowl, combine flour, brown sugar, and cinnamon.
- Cut in cold butter until mixture forms pea-sized clumps.
Step 5: Assemble the Bars
- Spread peach filling evenly over the pre-baked crust.
- Sprinkle streusel topping evenly over peaches.
Step 6: Bake
- Bake for 30–35 minutes or until the topping is golden and the filling is bubbling.
Step 7: Cool and Slice
- Allow bars to cool completely in the pan before slicing.
- For clean edges, refrigerate for 1–2 hours before cutting.
Pro Tips for Perfect Peach Pie Bars
- Juicy peaches? Add ½ tablespoon extra cornstarch to prevent sogginess.
- Want more crunch? Add chopped pecans or almonds to the streusel.
- Love spice? Increase cinnamon to 1 teaspoon or add cardamom for a twist.
- For glossy filling: Brush peaches with apricot jam before baking.
Serving Suggestions
- Serve warm with vanilla ice cream for a peach cobbler vibe.
- Dust cooled bars with powdered sugar for a bakery-style look.
- Pair with iced tea or peach lemonade for a summer treat.
Storage and Freezing
- Room Temperature: 1–2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Wrap bars tightly in plastic wrap, then foil; freeze up to 3 months. Thaw in the fridge overnight before serving.
Variations
- Gluten-Free: Swap all-purpose flour for a gluten-free baking blend.
- Vegan: Use vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Mixed Fruit: Combine peaches with raspberries, blueberries, or blackberries.
- Low-Sugar: Use a sugar substitute like monk fruit or coconut sugar.
Troubleshooting Common Issues
- Crust too hard? You may have overbaked before adding filling; reduce pre-bake time.
- Soggy bottom? Increase cornstarch or drain peaches well.
- Overly sweet? Reduce sugar in filling by 2–3 tablespoons if peaches are very ripe.
Nutritional Information (per bar, based on 16 servings)
- Calories: ~190
- Carbohydrates: 28 g
- Sugars: 15 g
- Fat: 7 g
- Protein: 2 g
Conclusion
Peach pie bars are the ultimate summer dessert—easy to make, bursting with fresh fruit flavor, and versatile enough for any occasion. With the tips and variations here, you can make them your own, whether you like them classic, spiced, nutty, or mixed with other fruits.
Once you try this recipe, it might just become a seasonal tradition in your home. So grab those ripe peaches, preheat the oven, and bake up a batch of sunshine in bar form.
