These homemade Peach Bars are one of our favorite easy desserts when we want something sweet, fruity, and simple to share. They taste lie Peach Pie, but in bar form!
They are perfect for summer gatherings, potlucks, or anytime you need a yummy peach treat (we especially love making them after picking peaches from the yard).
We especially love that the buttery crumb crust paired with juicy peaches makes a rich, filling dessert that feels classic and homemade. Plus, it feeds a crowd with very little effort making it a dessert win.
If you love fruity bar desserts like this recipe, you should also try our Lemon Bars, Cherry Bars, and Banana Bars. These are family favorites that always disappear fast.
Why we think you’ll love it:
- Easy layered dessert. Simple steps and pantry ingredients make this recipe great for busy weeknights or last minute gatherings.
- Feeds a crowd. The 9×13 pan makes plenty of servings which is perfect for potlucks or family parties.
- Budget friendly. Using canned peaches keeps this recipe affordable and easy to make year round.
Peach Bars Ingredients
- All purpose flour (3 cups): Creates the sturdy crumb crust and topping that holds the juicy filling together. Regular pantry flour works perfectly.
- Sugar (1 ½ cups): Sweetens both the crust and peach filling while helping the topping bake up golden.
- Baking powder (1 teaspoon): Gives the crust a slightly lighter texture so it is crumbly but still soft.
- Salt (¼ teaspoon): Balances the sweetness and enhances the buttery flavor.
- Unsalted butter, chilled and cut into chunks (1 cup): Forms the rich crumb texture and gives the bars their classic bakery style taste. Using cold butter helps create those delicious crumbles.
- Large egg (1): Binds the crust mixture together so it presses nicely into the pan.
- Sliced peaches, drained and cut up (2 (15-ounce) cans): Adds juicy fruity flavor and keeps the bars soft and flavorful.
- You can also use fresh peaches when in season. Use about 6-10 slices, or about 2 cups of freshly sliced peaches. Peel and slice the peaches. Add the sliced peaches to a bowl along with ⅓ c granulated sugar, 1 ½ tsp cornstarch 1 tbsp lemon juice. Toss and let sit while you make the crust. Use a slotted spoon to place the peaches on the crust. Leave the peach juice behind in the bowl.
- Cornstarch (4 teaspoons): Thickens the peach filling as it bakes so the bars slice cleanly.
How to Make Peach Bars
PREP. Preheat oven to 375.
CRUST. Combine flour, 1 cup of sugar, baking powder, and salt in a medium bowl. Add butter to flour mixture and toss. Using a fork or pastry cutter, blend in the butter to create a crumbly texture. Whisk the egg slightly, and stir it into the mixture. Press half of the dough into a greased 9×13 baking pan.
PEACHES. In a separate bowl, stir together your remaining ½ cup of sugar and your cornstarch. Add the sliced peaches and gently mix. Spoon peaches over the pressed crust.
TOPPING. Crumble your remaining dough over the peach mixture.
BAKE. Bake at 375 for 45-55 minutes. The top should be slightly brown. Let cool before cutting into squares. ENJOY!
Kristyn’s Recipe Tips
- Drain peaches very well to prevent a soggy crust and help the bars set properly.
- Use a pastry cutter or two forks to quickly create the crumb texture if you do not want to use your hands.
- Line the pan with parchment for easier lifting and cleaner slicing.
- Let bars cool completely before cutting so the filling thickens and holds shape.
- You can also use other fruits or even mix and match fruits. Raspberries or blueberries would be especially delicious to mix with peaches. Just make sure the total amount of fruit equals about 2 cups.
- I really like them served warm with a scoop of vanilla ice cream, but you can serve them warm or cold. Another way to sweeten them up is to add a powdered sugar glaze drizzled on top.
Peach Bars Recipe
Ingredients
- 3 cups all purpose flour
- 1½ cups sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, chilled and cut into chunks
- 1 large egg
- 2 (15-ounce) cans sliced peaches, drained and cut up
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 375°F.
- Combine flour, 1 cup of sugar, baking powder, and salt in a medium bowl. Add butter to the flour mixture and toss. Using a fork or pastry cutter, blend in the butter to create a crumbly texture. Whisk the egg slightly, and stir it into the mixture. Press half of the dough into a greased 9×13 baking pan.
- In a separate bowl, stir together your remaining ½ cup sugar and your cornstarch. Add the sliced peaches and gently mix. Spoon peaches over the pressed crust. Crumble your remaining dough over the peach mixture.
- Bake at 375°Ffor 45-55 minutes. Top should be slightly brown.
- Let cool before cutting into squares. ENJOY!
Notes
- Drain peaches very well to prevent a soggy crust and help the bars set properly.
- Use a pastry cutter or two forks to quickly create the crumb texture if you do not want to use your hands.
- Line the pan with parchment for easier lifting and cleaner slicing.
- Let bars cool completely before cutting so the filling thickens and holds shape.
- Store covered in the refrigerator for up to 4 days or freeze baked bars for a quick make ahead dessert.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container for about 3 days at room temperature for up to week in the fridge. You can also freeze these bars for later. Simply wrap each bar with plastic wrap and place them in an airtight container, or you can wrap them again with foil. Freeze for up to 3 months.
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Adapted from gonnawantseconds.com
This recipe was first shared August, 2016.
Great recipe! I had some fresh peaches I wanted use before they went bad and debated on a cobbler or cookies and then came across this recipe and so glad I did! I love that it was so easy and to the peaches I just added some cinnamon, vanilla, a squeeze of lemon juice and substitute 1/2 of the sugar for brown sugar. The more peaches you use the more cornstarch you’ll need (I used about 10 medium sized peaches peeled and diced with 3 Tbsp of cornstarch). This is definitely a recipe I’ll keep and now I’ll be looking for more!
I forgot to mention I used the peach juice that accumulated in the bowl….i just poured the whole thing in!
That’s fantastic! And thanks for sharing your baking experience.
The kids love this so much that I order home delivery peaches to can just to have enough to make this all year long. I add an extra egg which helps with pressing the crumbly mixture into the pan. This is so easy to make and tastes like you worked for hours!
I love that!! And, I don’t blame them. It’s one of our favorites!! Thanks so much!
I was hoping to use a can of peach pie filling I’ve had for a while. Any suggestions?
Love recipes. Especially those that can already be adjusted for one person or more.
This was tasty but I feel like the ratio of crust to peaches is off. I will use another can of peaches next time. I think that will help. Thanks for posting a good recipe!
Thanks for the feedback and giving the recipe a try!!
Thank you so very much for your recipe for the peach bars and cherry bars! I will treasure them always! Just exactly what I was looking for!! Patricia ( Patty) from Tucson!
I make a fabuloso peach pie but with the price of peaches can’t afford to make one. So, I found this recipe and I’m going to make it with four large peaches. I’m looking forward to tasting this recipe with juicy fresh summer peaches! I’ll let you know how the bars turn out. My only concern is that my husband won’t wait until they are cool enough to eat. He is drooling now, give me strength!
Haha I love it! I hope you enjoy the bars… and your husband too! 🙂
The flavors are great however, I do agree with a previous reviewer that said that the crust to filling ratio was off. I followed the recipe exactly and found that there wasn’t enough filling so I actually scraped off a good amount of the top layer and it was better suited for my liking. I also felt that it was slightly dry so I’d probably leave a little bit of the liquid in the canned peaches next time. I ate it with a scoop of vanilla icecream and that took care of the dryness. Great recipe, will definitely make again with a few tweaks !
Very tasty! My jar of peaches was smaller so I added a cup of blueberries. Also added about 1/4 sliced almonds over the peach layer. I would have liked to substitute almond or wheat flour for some of the white but didn’t know how to proportion.
Ooh the addition of blueberries and almonds sound delicious! Glad you enjoyed the bars.