Peach Pie Bars
If you’re only going to make one fresh peach dessert this summer, make it these easy peach pie bars with an oatmeal cinnamon crumble topping. Easy to make and full of delicious fresh peaches, these are the perfect pie bars to share at picnics and parties.
We’re in the swing of peach season here in the mid-Atlantic, so of course, I can’t resist sharing a peach dessert. If you’re going to make one peach-based dessert this year, make these peach pie bars.
How delicious are these peach pie bars? So delicious that even my husband, who generally could not care any less about fruit desserts, commented on how good they were.
I first made these for a gathering back in June and person after person came up to comment on how delicious they were. By the time I went to try one for myself, they were totally gone (and I had to sneak a bite of my 4 year old’s to try one out!).
The key to making these really good? Use good quality, ripe peaches. You know how an apple pie is still good even with kind of mediocre apples? Under-ripened peaches don’t hide in desserts. Wait until they’re nice and ripe – maybe even just a little overripe.
Trust me – these peach bars are worth the wait.
What are Pie Bars
I love pies, but I’m going to be honest: I love pie bars even more.
It’s all the best parts of a pie: a delicious crust, a sweet fruit filling, some sort of crumb or crumble topping — but in one-handed, portable, bar form. Pie bars also eliminate the worst, most stressful part of baking a pie: trying to cut it!
I shared a recipe for blackberry pie bars earlier this summer, made with a custard-like filling including sour cream. These peach pie bars, on the other hand, are just fruit based. Both kinds are delicious, it just depends what kind of mood you’re in!
How to Tell if a Peach is Ripe
Like I mentioned above, the first step to making delicious peach pie bars is using ripe peaches.
Unsure how to tell if a peach is ripe? Don’t worry; I have you covered! A ripe peach should be very soft — not just a little soft. Give the peach a gentle squeeze. Does it have just a little give? If so, set it down and walk away for another day or two. You want your peaches to err on the side of very soft.
The easiest visual way to tell if a peach is ripe is to look at the skin around the stem. After picking off the tree, the water inside the peach starts to evaporate. As more water evaporates, the skin starts to wrinkle, starting around the stem. Less water inside the peach means more concentrated delicious peach flavor. Once the skin starts to wrinkle, you have yourself a perfect peach.
What if you’re dying to make these peach pie bars tomorrow, but the peaches aren’t ripe yet? Let’s turn to my favorite subject, kitchen chemistry, for a great tip on how to speed up the ripening process.
Peaches, like many other fruits, give off ethylene gas, a hydrocarbon gas naturally emitted during the ripening process. As peaches release ethylene, the starch in the fruit converts to a sugar and the texture of the peach becomes softer. More ethylene gas speeds up the ripening process, so storing peaches in a paper bag to trap the emitted ethylene will help peaches ripen faster.
How to Make Peach Pie Bars with Fresh Peaches
These peach pie bars come together quickly and easily, making them perfect for any sort of summer gathering. The crust can be made by hand or with a mixer, and can even be made a day or two head of time and stored in the refrigerator until ready to bake.
The crust contains flour, oatmeal (for a delicious crunch!), sugar, cinnamon, salt, and butter. We’ll use cold butter here and beat or cut it into the batter for a shortbread-style crust. (In other words, no waiting for your butter to come to room temperature first!)
A mixer is easy to use, but you can also whisk the other ingredients together by hand and cut the cold cubes of butter in with a pastry blender or two knives.
The peach filling is even easier than the crust! We’re not even going to cook it first — everything gets baked with the raw peaches. I don’t even bother peeling them; the skin softens so much while the peach bakes, you can’t even tell it’s there.
(Plus, the peach skin has lots of extra nutrients in it. So by keeping the skin on, we’re practically turning these peach pie bars into a health food, right?!)
The topping for the bars is exactly the same as the crust; just reserve some and sprinkle it on top. I like to finish them off with a little powdered sugar glaze, but this step is optional — I can’t blame anyone if they want to dig in and skip waiting for the glaze to harden!
How to Store Peach Pie Bars
These peach pie bars are the absolute best consumed the same day as baking. The longer they sit, the less crunchy the crust becomes. They’re still absolutely good, but not as delicious.
Leftover peach pie bars can stay at room temperature for 2-3 days, or can be refrigerated as well, which will help them keep their shape.
For longer term storage, individually cut peach pie bars can be frozen, wrapped in aluminum foil and stored in an airtight freezer bag. Bring to room temperature before enjoying, but the crust will be a little soft.
Tips and Tricks for the Best Peach Pie Bars
- Make sure your peaches are ripe — for the best peach flavor, we want our peaches to be very ripe!
- Look for the peach filling to bubble before removing from the oven. The filling must be hot enough to boil for the flour to thicken; listen for a sizzling sound and look for the filling to bubble up around the edges of a pan.
- After baking, allow the bars to cool before slicing. This ensures the filling is properly set.
Love pie bars? Don’t miss these other recipes!
A Bunsen Burner Bakery Original Protocol As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
for the crust:
For the filling:
For the Glaze:
Nutrition Information: Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 289Total Fat: 10.5gCarbohydrates: 46.7gProtein: 3.5g
A Bunsen Burner Bakery Original Protocol
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.