Oh, how I love summer. The sun on my skin, the long evenings, and of course, the abundance of fresh, juicy peaches. There’s just something about biting into a perfectly ripe peach that screams happiness, isn’t there? And when you have a surplus from the farmer’s market, or maybe your own backyard tree is overflowing, you’ve got to find ways to use them. For the longest time, my go-to was always a classic double-crust peach pie. It’s lovely, don’t get me wrong, but let’s be honest, it can be a bit of a production. All that rolling and crimping… sometimes you just want that incredible peach pie flavor without all the fuss. That’s where these peach pie bars come in. Seriously, if you’re looking for a way to get all the joy of a homemade peach pie into a simpler, more shareable format, you’ve found your match. They’re less fussy than a traditional pie, but they deliver all the peachy goodness you could dream of. These are the kinds of treats that disappear faster than you can say “second helping!”
Thank you for reading this post, don't forget to subscribe!What are peach pie bars?
So, what exactly are peach pie bars? Think of them as your favorite fruit pie, but deconstructed and made way more convenient. Instead of a flaky pastry crust encasing a fruit filling, we’re talking about a buttery, shortbread-like base that’s just slightly crumbly, topped with a generous layer of sweet, slightly tart, perfectly spiced peaches, and then often finished with a streusel topping or a simple drizzle. It’s the best of all worlds: the tender, slightly chewy crust, the luscious fruit filling, and that satisfying crumble. They’re essentially a handheld slice of summer, designed for easy serving and maximum enjoyment. It’s like taking all the best parts of a pie – the tender fruit, the sweet spices, that hint of buttery crust – and putting them into a bar form that’s perfect for picnics, potlucks, or just a weeknight craving that needs satisfying.
Why you’ll love this recipe?
Honestly, there are so many reasons why these peach pie bars have become an absolute staple in my kitchen. First and foremost, the flavor is just out of this world. You get that concentrated, sweet-tart peach flavor that’s intensified by the warm spices – a little cinnamon, maybe a whisper of nutmeg – all mingling beautifully. The crust is buttery and slightly crisp, giving way to the soft, juicy peaches. And that streusel topping? Pure magic. It adds a lovely textural contrast and a little extra sweetness. But beyond the taste, the simplicity is a huge win. You don’t need to worry about perfectly crimping a pie crust or dealing with soggy bottoms. The base is pressed right into the pan, the filling is spread on top, and then you bake. It’s so forgiving! Plus, they’re incredibly budget-friendly. Peaches are often on sale in abundance during the summer, and the other ingredients are pantry staples. And the versatility! These bars are fantastic served warm, but they’re also delicious at room temperature. They’re perfect for breakfast, a midday snack, or a delightful dessert. What I truly love most about these peach pie bars, though, is how they capture that quintessential summer peach flavor in such an approachable way. They’re so much less intimidating than a full pie, making them a lifesaver on busy days when I still want a homemade treat.
How do I make peach pie bars?
Quick Overview
This recipe breaks down into three main stages: making the buttery base, preparing the glorious peach filling, and then baking it all to golden perfection. We’ll press the base into the pan, spread the peaches over it, maybe add a simple streusel, and then bake until bubbly and golden. It’s incredibly straightforward, and honestly, the aroma that fills your kitchen as it bakes is worth the effort alone. No fancy techniques required, just a willingness to embrace deliciousness!
Ingredients
For the Main Batter (that amazing base!):
You’ll need about 1 ½ cups of all-purpose flour – I usually just measure it out directly from the bag. Then, ½ cup of granulated sugar to give it that subtle sweetness, and ¼ teaspoon of salt to really make all the flavors pop. The star of the base is definitely the butter – 1 cup (that’s two sticks!) of unsalted butter, softened. Make sure it’s softened, not melted, for the best texture. I learned this the hard way early on! Sometimes I’ll even throw in a tiny bit of almond extract, maybe ¼ teaspoon, if I’m feeling fancy, but it’s totally optional.
For the Filling:
For the peaches, you’ll want about 4-5 cups of ripe, sliced peaches. Fresh is always best, but if you have good quality frozen peaches that have been thawed, they’ll work too. I like to leave the skins on for extra flavor and texture, but if you’re not a fan, go ahead and peel them. Then, ½ cup of granulated sugar (you can adjust this slightly depending on how sweet your peaches are), 2 tablespoons of cornstarch to thicken things up so you don’t get a soupy mess, 1 teaspoon of ground cinnamon for that warm spice, and just a pinch of nutmeg. A squeeze of fresh lemon juice, about 1 tablespoon, really brightens everything up. And if you like a little vanilla, a teaspoon of vanilla extract is always a good idea.
For the Streusel Topping (Optional, but highly recommended!):
If you’re making the streusel, grab another ½ cup of all-purpose flour, ¼ cup of granulated sugar, and then about ⅓ cup of cold, cubed unsalted butter. Some people like to add a handful of chopped pecans or walnuts here, which is divine. A little sprinkle of cinnamon in the streusel is also lovely.
“I don’t know if I’ve ever eaten a better Easy Peach Pie Bars A Sweet Summer Treat. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 375°F (190°C). This is a pretty standard baking temperature, and it works wonders for getting everything cooked through and golden. You’ll need a baking pan – an 8×8 inch or a 9×9 inch square pan works perfectly. I like to line mine with parchment paper, leaving an overhang on the sides. This makes lifting the bars out so much easier later on, and trust me, cleanup is a breeze! Just grease the pan lightly before adding the parchment, or butter it well if you’re not using paper. Make sure the parchment covers the bottom and comes up the sides a bit.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, granulated sugar, and salt for the base. Just a good whisk until everything is well combined. This ensures the sugar and salt are evenly distributed throughout the base, so you don’t get pockets of saltiness or sweetness. It’s a simple step, but it makes a difference in the final texture and flavor of that delicious crust.
Step 3: Mix Wet Ingredients
Now, for the butter. Take your softened butter and add it to the dry ingredients. You can use a pastry blender, a fork, or even your hands to cut the butter into the flour mixture until it resembles coarse crumbs, like small peas. It’s important not to overmix here; you want those little pockets of butter to create a tender, crumbly base. If you’re using your hands, make sure they’re clean!
Step 4: Combine
Gently press about two-thirds of this crumbly mixture evenly into the bottom of your prepared baking pan. This forms your wonderful shortbread-like crust. I like to use the bottom of a glass or a measuring cup to get it really flat and even. The remaining one-third of the mixture will be used for the topping, so set that aside. Don’t worry if it looks a little shaggy; it’ll bake up beautifully.
Step 5: Prepare Filling
In a separate large bowl, gently toss your sliced peaches with the granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract (if using). Make sure each peach slice is coated. The cornstarch is crucial here; it helps thicken the juices released from the peaches as they bake, preventing a watery mess and creating that lovely, jammy filling. Taste a peach slice – if your peaches are really tart, you might want to add a tiny bit more sugar.
Step 6: Layer & Swirl
Carefully spread the peach filling evenly over the pressed crust in the baking pan. Try to distribute the peaches and their juices evenly. Now, for the streusel topping! If you’re making it, combine the flour, sugar, and cinnamon (if using) for the streusel in a small bowl. Cut in the cold, cubed butter until the mixture forms coarse crumbs. Sprinkle this streusel mixture evenly over the top of the peaches. If you’re not making streusel, just crumble that reserved one-third of the base mixture over the peaches. This is the part that really makes it look irresistible!
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges. The exact time can vary depending on your oven, so keep an eye on it. You want to see those beautiful juices bubbling up – that’s a sign it’s cooked through. If the topping starts to get too brown before the filling is bubbly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, carefully remove the pan from the oven and place it on a wire rack to cool completely. This is SO important! I know it’s tempting to dig in right away, but letting them cool allows the filling to set properly. If you try to cut them while they’re still warm, they’ll likely fall apart. Once cooled, you can add an optional glaze. For a simple glaze, whisk together about ½ cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until you get a pourable consistency. Drizzle this over the cooled bars. This step adds an extra touch of sweetness and pretty presentation.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Peach Pie Bars A Sweet Summer Treat!”
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze), use the parchment paper overhang to lift the entire block out of the pan onto a cutting board. Cut into bars – I usually get 16 bars from an 8×8 pan, or 9 if I want them really generous. Use a sharp knife for clean cuts. Serve them as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. They’re truly perfection!
What to Serve It With
These peach pie bars are so wonderfully versatile, they fit in with almost any meal or occasion. For a delightful breakfast, they pair beautifully with a strong cup of coffee or a tall glass of cold milk. They’re sweet enough to feel like a treat but have that comforting, baked-good feel that’s perfect for starting the day. Imagine slicing one up and having it alongside a fresh fruit salad – it’s a little bit of sunshine on a plate. For brunch, they’re a crowd-pleaser! Serve them alongside other pastries, maybe some scrambled eggs, and a mimosa or a sparkling cider. The vibrant color of the peaches makes them look so elegant on a brunch spread. As a dessert, they shine, of course! A warm bar with a scoop of good quality vanilla bean ice cream is pure bliss. Or, for a lighter dessert, a dollop of freshly whipped cream or a spoonful of Greek yogurt. For those cozy, spontaneous snack attacks, they’re perfect too. Just grab a bar (or two!) and enjoy it with a warm cup of tea or even a glass of iced tea on a summer afternoon. My family loves them right out of the fridge when we need a quick afternoon pick-me-up, and they’re always a hit when I bring them to neighborhood potlucks. They travel so well!
Top Tips for Perfecting Your Peach Pie Bars
I’ve made these peach pie bars more times than I can count, and along the way, I’ve picked up a few little tricks that really make them shine. For the peaches, I always make sure they’re ripe but not mushy. If they’re too soft, they can turn into baby food when baked. If they’re a bit underripe, a tiny pinch of extra sugar can help. My biggest tip for the filling is to toss it all together gently. You want to coat everything evenly, but you don’t want to mash the peaches. The cornstarch is your friend here; don’t skip it! When it comes to mixing the base, the key is not to overwork it. You want that crumbly texture. I usually just use my fingers to rub the butter into the dry ingredients until it looks like coarse sand. Overmixing will develop the gluten and make the base tough, which is the last thing we want. For the streusel, using cold butter is essential for getting those lovely crumbly bits. If your butter is too warm, it’ll just melt into a paste. I like to put my streusel ingredients in a bowl and use my fingertips to rub the butter in until it forms coarse crumbs. If you’re not getting the swirl effect you want with the topping (if you’re not using streusel), sometimes just gently pressing it down with a spatula after spreading can help create an even layer. Ingredient swaps? Absolutely! If you don’t have peaches, you can try berries like blueberries or raspberries, though you might need to adjust the sugar and cornstarch slightly. For a dairy-free version, use your favorite plant-based butter stick, and I’ve had success with oat milk for the glaze. Baking is usually straightforward, but always keep an eye on your oven. If your oven tends to run hot, you might need to reduce the temperature by 10-15 degrees or shorten the baking time slightly. You’re looking for that golden-brown color and the bubbly filling – those are your visual cues that it’s ready. For the glaze, consistency is key. Start with less liquid and add more a teaspoon at a time until you get it just right for drizzling. Too thin and it’ll just soak in; too thick and it’ll be hard to spread.
Storing and Reheating Tips
One of the best things about these peach pie bars is how well they store. If you’ve got leftovers (which is rare in my house!), you can keep them at room temperature for a day or two, as long as your kitchen isn’t too warm. I usually just cover them loosely with plastic wrap or pop them into an airtight container. If you’ve glazed them, it’s a good idea to make sure the glaze is fully set before covering. For longer storage, or if your kitchen is on the warmer side, the refrigerator is your best bet. Store them in an airtight container, and they should stay delicious for about 3-4 days. They’re actually really good cold, straight from the fridge! If you plan on keeping them even longer, freezing is a fantastic option. Let the bars cool completely, then cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. To thaw, just take them out of the freezer and let them come to room temperature on the counter for a couple of hours. If you want to reheat them slightly, you can pop a bar in a low oven (around 300°F or 150°C) for about 5-10 minutes until warmed through. This is especially nice if you’ve added the glaze and want to warm it up a bit. When reheating, make sure the parchment paper is removed if you’re placing them directly on a baking sheet.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most delightful peach pie bars. They’re everything you love about a classic peach pie, but with so much less fuss and so much more portability. They’re the perfect way to capture the magic of summer peaches and share it with everyone you love. I truly believe that baking should be enjoyable, and this recipe makes it easy to create something incredibly delicious without a whole lot of stress. If you love this recipe, you might also enjoy my easy berry crumble bars or my no-bake lemon bars for more simple, crowd-pleasing treats. I can’t wait to hear what you think! If you give these peach pie bars a try, please let me know in the comments below how they turned out, or share your own variations and tips. Happy baking!
peach pie bars
Ingredients
Main Ingredients
- 1 cup unsalted butter (melted)
- 1 cup powdered sugar for crust and glaze
- 2.75 cups all-purpose flour
- 2 teaspoons vanilla extract
- 21 ounces peach pie filling one can, recommended brand: Lucky Leaf
- 1 teaspoon cinnamon for filling and glaze
- 0.5 teaspoon cinnamon for glaze only
- 1 cup powdered sugar for glaze
- 2 tablespoons milk whole or 2%, for glaze
Instructions
Preparation Steps
- Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with parchment paper, leaving some overhang on the long sides for easy removal. Set aside.
- In a large mixing bowl, combine the melted butter, 1 cup powdered sugar, flour, and vanilla extract. Mix until mixture resembles coarse crumbs.
- Remove 1 cup of the crumbs and set aside for topping. Press the remaining crumbs evenly into the bottom of the prepared pan using the palm of your hand or the bottom of a measuring cup.
- In a small bowl, mix the peach pie filling with 1 teaspoon cinnamon. Stir lightly to break up any large peach slices. Spread evenly over the crust.
- Sprinkle the reserved 1 cup of crumbs evenly over the top of the peach filling, covering it completely.
- Bake for 30 minutes, or until the edges are light golden brown. Remove from oven and place on a wire rack to cool while preparing glaze.
- In a small bowl, whisk together 1 cup powdered sugar, 0.5 teaspoon cinnamon, and 2 tablespoons milk until smooth. Drizzle glaze over the warm bars using a fork or small whisk. Allow bars to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before cutting.
