We’ve had rave reviews on our pie bars and we thought ‘hey, let’s replicate it with peach pie bars!’. This recipe can use fresh, canned, or frozen peaches. Peach Pie Bars are super simple and the best part is that the crust and the topping are the same mixture, which we amp up for the topping by adding cinnamon, brown sugar and oatmeal. I know you’ll love this one as much as we do!
Peach Pie Bar Recipe
This recipe uses our blueberry pie bar method. That’s a self coined term, but basically, we use the same crust for the topping of the pie bars! This keeps the process simple, and the mess easy for this recipe. I think it makes it easier than pie itself. No rolling out pie dough, and you really don’t have to be super precise.
For this recipe, you can use either a sheet pan or (with parchment for easier removal) or a 9×13 inch casserole dish sprayed with nonstick spray, or with parchment paper.
Peach Pie Bar Instructions & Ingredients
- The crust (and topping base!) is as simple mixture of butter, flour, salt, and sugar. Make sure to use cold butter.
- Mix together until you have a sandy consistency. If some clumps of butter remain, that’s perfectly okay.
- I like to take a few extra minutes to use my hands for this process. I find using a mixer can overmix it and then you end up with pie dough. You can use a stand mixer with a paddle attachment if you don’t want to use your hands, just keep a close eye on it.
- Once you have the crust mixed, reserve 1 cup of that mixture for the topping, which we’ll add some brown sugar, cinnamon, and oatmeal to, and set aside. This turns the topping into a streusel mixture, and it is soooo good!
- Press the crust into a 9×13 inch baking dish sprayed with nonstick spray. Use a glass to press down firmly. Bake this for about 10-12 minutes, until just slightly cooked.
- While the crust is baking, mix together the peach pie filling. For this, you can use canned, frozen, or fresh peaches.
- If you’re using fresh peaches, wash them well. You can leave the peel on, or you can blanch and remove.
- If you’re using frozen peaches, I recommend tossing them in about 2 tablespoons of flour first. This will help with any excess moisture.
- If you’re using canned peaches, drain them well. I recommend drying them with a paper towel first to remove excess moisture.
- Pour the peach pie filling into the crust, and top with streusel topping.
- Bake for about 45 minutes to 1 hour. The filling should be completely set, and the top golden brown.
- Allow to fully cool before serving!
Serving & Storing Peach Pie Bars
Serving: Of course we love these served with vanilla ice cream. It tastes like a restaurant quality dessert. Something about the melty vanilla ice cream on top of a warm, gooey, peach pie bar? Heaven. Of course these are delicious served just on their own. They actually only lasted about 24 hours in my house. Between my son, and my husband (okay, and me) we ate them all. My son had them for breakfast and put some in his own lunch, which actually cracked me up because he is only 5 years old.
Storing: I like to store these right in the pan, with plastic wrap covering them. I find they last longer if they’re refrigerated. The filling can get moist and soften the streusel topping and refrigeration helps that a bit.
More Pie Bar Recipes
This is a favorite dessert style of ours because it’s so easy and fresh! Here’s a few more we think you’ll like.
- Cranberry Pie Bars
- Cherry Pie Bars
- Cinnamon Apple Bars
- Blueberry Crumb Bars
- Pineapple Pie Bars
- Gingerbread Cookie Bars
- Banana Bars
Peach Pie Bars with Streusel Topping
Ingredients
- Crust and Topping
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- pinch salt
- 3/4 cup cold butter cut into cubes
- 2 tbsp brown sugar (reserve for topping mixture)
- 1/3 cup oatmeal (reserve for topping mixture)
- 1.5 tsp cinnamon (reserve for topping mixture)
For the filling
- 2 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 cup sour cream
- pinch salt
- 1/2 tsp vanilla extract
- 2 cups sliced peaches (frozen, fresh, or canned)
Instructions
- Spray desired pan with nonstick baking spray.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt and cubed butter to mixing bowl, mixing with clean hands until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly.)
- Remove one cup of butter/flour mixture in a separate bowl. To the reserved 1 cup of butter/flour mixture, add cinnamon, brown sugar and oatmeal. Set aside.
- Take remaining crust mixture and firmly press into your baking dish, covering the bottom. Use a cup to firmly press down.
- Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.
- While crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour and salt.
- Gently fold in peaches. *If using canned peaches, drain and pat dry with a paper towel to remove excess moisture. **For the best results if using canned or frozen peaches, we recommend tossing them in 1-2 tbsp of flour to help with excess moisture.
- When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool 10 minutes before slicing.
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