Sweet, juicy peaches layered between a buttery cookie crust and a crumbly streusel topping make these Peach Pie Bars a dessert you’ll want to enjoy all summer long!
This easy recipe combines fresh peaches, a touch of cinnamon, and a golden brown crumble-pie crust, perfect for any occasion or gathering where you want to serve a show-stopping peach dessert!
There's something truly magical about these buttery Peach Pie Bars that just screams "summer in every bite"! Originating from a love for traditional peach pie, this recipe captures all the flavor in an easy-to-eat bar form.
Made with fresh ripe peaches and a buttery cookie base, these bars bring together the sweetness of peach pie filling with the crunch of a streusel topping.
Perfect for picnics, potlucks, or a casual snack, easy Peach Pie Bars are the treat to reach for during peach season. And while these bars taste best with fresh summer peaches, canned peaches will work too, ensuring that peach flavor is available all year round.
Grab a big scoop of vanilla ice cream or a dollop of whipped cream, and you've got yourself a winning combination that friends and family will ask for again and again.
Keep the peach party going with my Easy Peach Cobbler Cookies, Creamy Peach Ice Cream, Blueberry Peach Muffins, Air Fryer Peach Cobbler, and Peaches and Cream—you’ll love every bite!
Ingredients for Fresh Peach Pie Bars
Wet Ingredients. Butter, Vanilla Extract, Egg Yolk
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda
Add-ins. Fresh Peaches, Cinnamon (optional)
How to Make Peach Crumble Bars
- Start by preheating your oven to 350°F and lining an 8x8 baking dish with parchment paper. Then, in a large bowl of a stand mixer or using hand mixer on low speed, combine cold, cubed Butter with Granulated Sugar until the mixture is light and fluffy. Gradually add All Purpose Flour and Baking Soda - the mixture will be crumbly but will hold together when pressed. Finally, blend in the Egg Yolk and Vanilla Extract to bind the base.
- Press half of the crumbly dough into the bottom of your prepared baking dish. Make sure it’s spread evenly to form a solid base, pressing it with your fingers until smooth. Reserve the other half for the topping.
- In a saucepan, combine diced Peaches, Sugar, Water, Cornstarch, and a hint of Cinnamon if desired. Warm the mixture over medium heat, stirring until it thickens slightly.
- Once the filling is ready, pour it over the cookie crust base in the baking dish.
- Pinch small clumps from the remaining crumbly dough to scatter over the peach filling, creating a delightful, textured topping. Bake the bars at 375°F for 18-22 minutes, or until the topping is a beautiful golden brown. Let them cool fully before slicing into these delicious peach-packed bars.
FAQs
Absolutely! Canned peaches work great if fresh ones aren’t available. Just be sure to drain them well.
Peeling is optional! The skin softens when cooked, but if you prefer a smoother texture, a quick peel will do the trick.
Yes! Substitute the all-purpose flour with a good-quality gluten-free blend for delicious, gluten-free Peach Pie Bars.
Definitely. Berries, like blueberries or blackberries, mix wonderfully with peaches for a summery twist.
Storage & Freezing
Storage: Keep your Peach Pie Bars fresh by storing them in an airtight container or tightly sealed with plastic wrap. They’ll stay delicious in the refrigerator for up to a week, though we doubt they’ll last that long!
Freezing: To freeze, layer the bars between sheets of parchment paper in a freezer-safe container. These peachy treats can be frozen for up to 3 months. When ready to enjoy, thaw them on the counter until they reach room temperature for the best flavor.
Reheating: If you like a warm dessert, reheat individual bars in the microwave for about 15-20 seconds, or pop the whole batch in a 300°F oven for 5-10 minutes. Just add a scoop of vanilla ice cream for pure peachy bliss!
Make Ahead: These Peach Pie Bars are an excellent make-ahead dessert. Prepare them a day in advance and store in the refrigerator, letting the flavors meld for an even richer taste by the time you’re ready to serve.
Substitutions & Variations
- Butter – For a dairy-free option, swap with vegan butter or coconut oil. Real butter, though, brings out the richest flavor!
- Granulated Sugar – Use brown sugar for a deeper, caramel-like sweetness, or a sugar substitute if you’re cutting back on sugar.
- All-Purpose Flour – Gluten-free flour blends work well if you need a gluten-free treat, keeping that crumbly texture intact.
- Peaches – Canned peaches make a great substitute in the off-season, and if you're feeling creative, add a handful of blackberries or raspberries for a fruity twist!
- Cinnamon – This is optional, but a little pinch adds a cozy warmth. You could also experiment with almond extract to complement the peaches' flavor.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Use Fresh, Ripe Peaches.
For the juiciest flavor, go for fresh peaches that are just ripe. If they’re a little underripe, pop them in a brown paper bag for a day or two to speed up the ripening process.
Keep Your Butter Cold.
Cold butter is key for a crumbly topping that bakes into golden, buttery goodness. If your kitchen is warm, chill the dough briefly before pressing it into the pan for the best results.
Press and Crumble with Care.
When pressing the base into the baking dish, be gentle but firm, so it holds together without becoming too dense. For the top, keep those crumbles varied in size—some big, some small—for that perfect, rustic look.
Serving Suggestions.
Pair these Peach Pie Bars with a scoop of Vanilla Ice Cream, Creamy Peach Ice Cream, or a dollop of whipped cream. If you’re feeling fancy, drizzle with a simple glaze for added sweetness. Whether served warm or chilled, these bars shine as a dessert or an indulgent snack.
Baking Time.
Ovens can be a bit unpredictable, so cooking time may vary slightly. If you're unsure, start checking for that gorgeous golden top around the 18-minute mark—these bars should be perfectly golden and fragrant when done!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Useful Equipment:
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Peach Bars recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Peach Pie Bars
Ingredients
Cookie Bar Base
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ teaspoon Baking Soda
- 1 ½ cup All Purpose Flour
- ½ teaspoon Vanilla Extract
- 1 Egg Yolk
Blueberry Pie Filling
- 2 ½ cups Peaches Fresh *About 2-3 Large Peaches
- ¼ cup Granulated Sugar 50g
- 1 ½ Tablespoon Cornstarch
- 3 tablespoons Water
- ¼ teaspoon Ground Cinnamon *optional
Instructions
Make Cookie Base
- Preheat the Oven to 350°F. Line an 8x8 baking dish with parchment paper or spray with cooking spray and set aside.
- Cut the cold Butter into cubes and combine it with Granulated Sugar using a pastry cutter, hand mixer, or a stand mixer at low speed. Continue to combine ingredients, gradually adding speed. The Butter will break apart into small pieces when mixed with the Sugar.
- Gradually add All Purpose Flour and Baking Soda to the butter mixture and combine. The mixture will be crumbly but will hold together when pressed.
- Mix in egg yolk and Vanilla Extract and combine. Mixture will still be a crumble.
- Divide the mixture in half. Put half of the mixture into the prepared baking dish and press it into the bottom of the pan using your fingers.
- Reserve the rest of the mixture for on top.
Peach Pie Filling Directions
- In a saucepan, place diced Peaches, Sugar, Water, Cornstarch and optional ground cinnamon.
- Heat over medium heat and stir. As the peach mixture heats up, the liquid will start to thicken. Keep stirring.
- As the mixture gets thick, remove it from the heat.
- Pour thickened Peach Pie Filling on top of the cookie crumb crust in the baking dish. Top with remaining crumble mixture.
- Tip: I like to press small amounts (½ teaspoon size) in my hand to form a ball and place it on top. Having some large and small pieces to cover bars.
- Using your hands, pinch small pieces of crumble to clump together and drop them on top of the pie filling, covering all the filling.
- Bake at 375°F for 18-22 minutes or until the crumble is golden brown.
- Remove from oven and allow to fully cool before cutting.
- Store chilled in refrigerator covered.
Notes
Storage & Make Ahead
- Store: Keep your Peach Pie Bars fresh by storing them in an airtight container or wrapped tightly with plastic wrap. For the best flavor, store them in the refrigerator, where they’ll stay delicious for up to a week.
- Freeze: To freeze, place the bars in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. These bars can be frozen for up to 3 months and taste just as amazing after thawing on the counter.
- Make Ahead: Peach Pie Bars are perfect for prepping in advance! Make them a day or two before your event, allowing the flavors to deepen. Just slice and serve when you’re ready!
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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