Peach Pie Bars
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!
Servings: 16
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
Peach 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. ½ cup Butter, ½ cup Granulated 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. 1 ½ cup All Purpose Flour, ½ teaspoon Baking Soda
- Mix in egg yolk and Vanilla Extract and combine. Mixture will still be a crumble. 1 Egg (Yolk), ½ teaspoon Vanilla Extract
- 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. 2 ½ cups Peaches, ¼ cup Granulated Sugar, 1 ½ Tablespoon Cornstarch, 3 tablespoons Water, ¼ teaspoon Ground Cinnamon (optional)
- 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
Baking Dish: In this recipe, I've used a 9x9-inch baking dish lined with parchment paper to easily remove Peach Crumb Bars. You can also use an 8x8-inch baking dish and spray it with baking spray.
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!
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