Peach Pie Bars

Why You’ll Love This Recipe

I love these bars because they give me all the nostalgia and satisfaction of peach pie without the hassle of rolling out dough or fussing with a lattice top. They’re easy to prep, slice beautifully for sharing, and taste like summer sunshine in dessert form. The crisp topping and soft, peachy middle make every bite a blend of texture and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 large egg

• 1 teaspoon vanilla extract

For the filling:

• 2 cups fresh peaches, peeled and chopped

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1/4 teaspoon cinnamon

• 1 tablespoon lemon juice

• 1/4 teaspoon vanilla extract

For the topping:

• 1/2 cup rolled oats

• 1/4 cup light brown sugar

• 1/4 cup all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/4 cup unsalted butter, cold and cubed

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. For the crust, I mix flour, sugar, baking powder, and salt in a large bowl. I add the softened butter, egg, and vanilla, mixing until the dough comes together.

3. I press the dough into the baking dish and bake it for 15 minutes while prepping the filling and topping.

4. For the filling, I toss chopped peaches with sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.

5. For the topping, I combine oats, brown sugar, flour, and cinnamon, then cut in the cold butter until crumbly.

6. I remove the crust from the oven, spread the peach filling over it, and sprinkle the topping evenly.

7. I bake for another 35–40 minutes until golden and bubbling.

8. I cool the bars completely in the pan before slicing.

Servings and Timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: 1 hour 5 minutes

• Calories: ~220 kcal per serving

Variations

• I use nectarines or a mix of berries with the peaches for variety.

• I add a pinch of nutmeg to the filling for deeper warmth.

• I drizzle a simple vanilla glaze on top after baking for added sweetness.

• I swap almond extract for vanilla in the crust for a more complex flavor.

• I serve with a scoop of vanilla ice cream when I want a full dessert experience.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. I let them come to room temperature or warm them slightly before serving for the best texture.

FAQs

Can I use canned or frozen peaches?

Yes—I drain canned peaches well or thaw and pat dry frozen peaches to prevent excess moisture.

Do I have to peel the peaches?

Peeling gives a smoother texture, but I’ve made them with unpeeled peaches too, and they’re still delicious.

Can I double the recipe?

Definitely. I double the ingredients and use a 9×13-inch pan, adjusting the baking time slightly.

Can I freeze peach pie bars?

Yes—I cool them completely, wrap tightly, and freeze for up to 2 months. I thaw in the fridge before serving.

What if my topping isn’t browning?

If the topping is pale, I bake for a few extra minutes or broil briefly—just watch closely to avoid burning.

Conclusion

These Peach Pie Bars are everything I love about summer baking—fruity, simple, and perfect for sharing. Whether I’m serving them at a picnic or indulging in a quiet afternoon treat, they always hit the sweet spot between homey and irresistible.