Peach Pie Bars
Prep time
Cook time
Total time
Sweeten up your summer with these peach pie bars! They're the perfect combination of peach pie & peach crisp... and boy are they delicious!
Yield: 24 bars
  • For the crust:
  • 1¼ c. all-purpose flour
  • 2 tbsp. brown sugar
  • ¼ tsp. salt
  • 7 tbsp. unsalted butter
  • 1 egg yolk
  • 2½ tbsp. ice cold water
  • For the filling:
  • 5-6 medium size ripe peaches
  • 3 tbsp. all-purpose flour
  • 1 tbsp. cornstarch
  • ⅓ c. granulated sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • squirt of fresh lemon juice
  • For the crumb topping:
  • 1 c. old fashioned oats
  • ½ c. all-purpose flour
  • ⅔ c. brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • ½ c. (1 stick) unsalted butter, cold & cubed
  1. Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.
  2. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
  3. Meanwhile, to prepare the filling, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.
  4. After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.
  5. In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches. Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.
-These bars keep best in the refrigerator, they last up to 3 days. I like to put mine in a bowl and reheat them in the microwave for a few seconds and then top them with scoop of vanilla bean ice cream!

Recipe source: Life Made Simple
Recipe by Life Made Simple at